Walnut baigli recipe

Walnut baigli recipe

Cozonac with poppy seeds and walnuts – Hungarian recipe

How to make cake with Hungarian poppy – Baigli original
Preparation time 1 hr
Cooking time 40 mins
  Dough ingredients:
  • 500 g flour
  • 2 yolks
  • 10 g of fresh yeast
  • 200 g butter
  • 150 ml of milk
  • 70 g powdered sugar
  • peel of a lemon
  • 1 vanilla essence
  • salt

Ingredients for poppy seed filling:

  • 250 g mac
  • 100 ml of milk
  • 70 g raisins
  • 70 g sugar
  • 1 vanilla essence
  • peel of a lemon

Ingredients for the walnut filling

  • 250 g walnuts
  • 100 ml of milk
  • 70 g raisins
  • 70 g sugar
  • 1 vanilla essence
  • peel of a lemon

 

The baigli recipe begins with the preparation of the dough. Take care of the yeast first, in the sense that you have to dissolve it. To do this, add a little warm milk over it and mix.

Continuing this cake recipe with poppy seeds and walnuts, take a large bowl, add flour, then diced butter over it, kept at room temperature. Incorporate it in the flour, with your hands, to make it as sandy as possible. Over this mixture, from which the baigli shell will form, add: yeast, egg yolks, sugar, lemon peel, essence and salt.

Now, you will have to mix all the ingredients well to make the Hungarian cake dough. Gradually add the milk and continue like this until you get a crust that can be kneaded further on the work table. After it is ready, the cake dough is wrapped in cling film and left in the fridge for 30 minutes.

Walnut baigli recipe

Next, you need to take care of the poppy seed filling. In a saucepan, on the stove, heat the milk. Over it, add sugar and raisins. Let everything boil until the sugar has melted, then take the pan off the heat and pour everything into the container in which you have the poppy seeds. To give a more special flavor to these beigli fillings, add the lemon essence and peel.

To make beigli with walnuts, do the same, just use walnuts. In the end, if one of these compositions seems too dry, you can add more milk. If the taste is not sweet enough for you, you can also add sugar. It is important that you get walnut and poppy seeds that are to your taste.

Now it's time to go back to the beige dough. Take it out of the fridge and divide it into two equal pieces. One of them is to be transformed into poppy seeds, the other is wrapped back in foil and refrigerated.

The stopped piece is shaped, then stretched as well as possible. Over it, add the poppy composition, spread it all over and level it, then bend the edges. Then, roll the dough together with the poppy seed mixture, and when it reaches the end, grease it with egg white, so that it doesn't fall apart. Do the same to make walnut baigli.

Both cakes are placed in a tray with baking paper and greased with egg yolk. Then, refrigerate for 10 minutes to dry the yolk. When they are removed, grease them with egg whites and put them back in the fridge for 10 minutes, then prick them with a toothpick or a skewer, as deep as possible. Put in the preheated oven at 180 degrees Celsius for about 40 minutes.

To slice these walnut and poppy seeds, wait for them to cool, then enjoy them. Eventually, you can choose a set of plates as beautiful as possible and place the pieces so that everything looks as good as possible.

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