Beigli - Traditional Hungarian Holiday Pastry

Warm 200ml of milk (don't let it get too hot!) and mix it with yeast and 1 tablespoon of sugar.

Pour this mixture over the flour in the bowl and let it sit for 10-15 minutes until it starts to foam.

Add softened butter, 2 eggs, 9 tablespoons of sugar and begin kneading the dough using a spatula or spoon to combine the flour.

Transfer the dough to a floured surface and knead for about 3-5 minutes to achieve an even texture. Add more flour if necessary, or a bit more milk if the dough seems too thick.

Divide the dough into 4 pieces and let them rest for 10 minutes.

Prepare the fillings during this time:

- Grind poppy seeds thoroughly, using a coffee grinder, and mix with 5 tablespoons of sugar and 125ml of milk until reaching a thick, moist texture that doesn't flow.

- Mix ground walnuts with 5 tablespoons of sugar and 125ml of milk. Stir, adding milk if needed for a dense, moist filling that doesn't flow.

Flatten each dough piece into a rectangular sheet. Keep one-third of the sheet slightly thicker to prevent cracking during baking (though cracking may still occur).

Each filling portion is adequate for 2 dough sheets. Spread evenly across the sheet and lightly press with a spoon.

Roll the dough tightly.

Repeat for remaining dough to make 4 rolls. 

Arrange in a baking tray lined with parchment or greased with oil. Brush rolls with beaten egg and let rest for 20-30 minutes. 

Preheat oven to 200°C during this time.

Bake for 10 minutes at 200°C, then reduce to 180°C and bake for an additional 30 minutes until well browned.

Let cool completely post-baking. Despite trying various recipes, mine always crack; share any tips if you have them!

Slice and savor the deliciousness.

 Enjoy your meal!