HUNGARIAN WALNUT & POPPYSEED ROLLS
Diós és Mákos Kalács (Beigli)
This is a Christmas and Easter tradition in most Hungarian households including ours. These are the famed rich marbled Walnut and Poppy Seed Rolls. Whether they are made of pastry or simple sweet dough, whether the filling is rich or modest, it is always the pride of the Hungarian hostess. And THIS recipe works every time – fool-proof – never fails!
Yeast Proofing
2-3 pkgs yeast
½ cup milk, lukewarm
1 tsp sugar
Sweet Dough
8 cups flour
3 sticks sweet butter
½ cup sugar
6 egg yolks
1 cup sour cream
1 cup oil
1½ cups milk (as req)
1 egg white (for brushing)
Dissolve yeast in warm milk and sugar. Set aside to proof. Cut butter into flour with 2 forks or pastry blender. Add sugar, egg yolks, sour cream and yeast and work them well into a soft dough. As you are kneading the dough, drizzle in a little oil and blend it in. You might not need the whole cup, but the texture will be noticeably softer and more like croissant bread dough as it pulls away in wisps. Once fully incorporated, wipe dough with remaining oil, cover with linen cloth and set in a warm place to rise for about 2 hours. After dough doubles in size, separate into 4 discs. This dough is now ready to roll out and fill.
Fillings: Prepare Walnut and Poppy Seed Filling (see below). This recipe makes 2 rolls of each so you need to double the fillings recipes. Prepare fillings and set aside ½ of each for each roll.
WALNUT FILLING
Diós Töltelék
Diós Töltelék
This recipe for Walnut Filling is suitable for Kiflis, layered squares, and Beigli.
2 cups walnuts, ground
2 egg whites, beaten
½ cup raisins (sultana)
½ cup sugar
1 lemon rind, grated
Pinch Salt
Beat egg whites until stiff. Fold in sugar. Fold in ground walnuts and lemon rind into egg white mixture. Spoon onto sweet dough or crépe or Kifli.
POPPY SEED FILLING
Mákos Töltelék
Mákos Töltelék
This recipe for Poppy Seed Filling is suitable for Kiflis, layered squares, and Beigli. If you cannot find raw seeds, you can purchase canned poppy seed filling.
2 cups poppy seeds, ground
3 egg whites, beaten
½ cup raisins, sultana
1 tsp vanilla
1 cup sugar
1 lemon rind, grated
Pinch Salt
Beat egg whites until stiff. Fold in sugar. Fold in poppy seeds and lemon rind into egg whites. Spoon onto sweet dough or crépe or Kifli.
Gently roll out each disc into a 12”x12” rectangle. Spoon on filling by dotting generously over entire surface. Use a rubber spatula to spread filling evenly. Roll up dough like a jelly roll and seal in ends so filling doesn't spill out. Place gently on parchment lined baking sheet. Cover with linen and let it rise again in a warm place until it doubles in size - about 1 hour. Brush with beaten egg white.
Bake in 350°F oven for 35 minutes. Should be a light golden brown with a shiny crust. Let cool completely and cut into generous slices with a serrated knife and place them in concentric circles on a platter and dust with icing sugar.
Storage: Wrap in plastic bread bags and store in a cool place until use. Will keep 2 weeks in refrigerator. Freezes very well – double wrap in plastic – will keep for 2 months.
