Poppy seed roll (Makos beigli)

Poppy seed roll (Makos beigli)
yeast dough
  • 50 Dekagram (dkg) flour
  • 25 Dekagram (dkg) butter
  • 2 Piece egg yolk
  • 3 Dekagram (dkg) fresh yeast
  • 2 Table spoon (tbsp) icing sugar
  • 1 Decilitre (dl) sour cream
  • 1 Peck salt
  • 1 Decilitre (dl) milk
poppy filling
  • 25 Dekagram (dkg) poppy seed, grounded
  • 20 Dekagram (dkg) icing sugar
  • 1 Decilitre (dl) milk
  • 1 Piece grated lemon peel
  • 2 Table spoon (tbsp) apricot jam (optional)
  • 2 Piece egg white (brush the tops)

season: Winter

occasion: 4Holidays, 4Gift

origin: Traditional (National&Religious)



yeast dough

The Poppy Seed Roll is a traditional Hungarian pastry that is a sweet bread known as Beigli. Poppy Seed Roll is often prepared for the holidays such as Thanksgiving and Christmas.
Dissolve the yeast and a peck of sugar in tepid milk. Set aside for 10 minutes until the liquid forms a foamy mixture. Combine the flour, sugar, and salt in a large bowl. Cut in the butter and mix well. Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding sour cream (1-1.5 dl) until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours).

poppy filling

Grind the poppy seeds. Mix the milk, sugar and lemon peel and bring to boil and mix with poppy seed. Remove from the stove and allow to cool.
Divide the dough into two halves and roll each half 0.5 cm thick. Spread the poppy seed filling on the dough, leaving a margin of at least one cm on all edges. Turn up the sides to prevent leaking and roll the beigli lengthwise to form two rolls. Preheat oven to 180°C and line a standard baking sheet with parchment paper. Carefully transfer the rolls onto the baking sheet and let it rise 30 minutes. Than brush the tops of the rolls with egg whites, poke a few holes in them with a fork. Bake for 30-40 minutes or until golden brown and firm to the touch. Allow rolls to cool. Slice just before serving and arrange slices like roof tiles on a plate.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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