Poppy Seed Roll (Mákos Bejgli) Recipe – Hungarian Special
Mákos Bejgli is a cherished Hungarian pastry, especially popular during Christmas and Easter. This yeasted roll features a rich, sweet poppy seed filling enveloped in a buttery dough. The glossy, crackled crust and spiral interior make it both a visual and culinary delight. Traditionally served as a festive centerpiece, Mákos Bejgli symbolizes good luck and prosperity in Hungarian households.
- Prep Time40 min
- Cook Time1 hr
- Perform Time1 hr 35 min
- Total Time3 hr 15 min
For the Dough:
- 400g (3 1/4 cups) all-purpose flour
- 1/2 tsp salt
- 2 tbsp sugar
- 7g (2 1/4 tsp) active dry yeast
- 100ml (scant 1/2 cup) lukewarm milk
- 150g (2/3 cup) unsalted butter, softened
- 1 egg
- Zest of 1 lemon (optional)
For the Filling:
- 200g (1 3/4 cups) ground poppy seeds
- 150ml (2/3 cup) milk
- 100g (1/2 cup) sugar
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- 1 tbsp honey (optional)
- 50g (1/3 cup) raisins or chopped walnuts (optional)
For Brushing:
- 1 egg yolk (for shine)
- 1 egg white (for sealing)
Activate the Yeast:
Mix yeast with warm milk and a pinch of sugar. Let sit for 5–10 minutes until foamy.
Make the Dough:
In a bowl, combine flour, salt, and sugar.
Add yeast mixture, softened butter, egg, and lemon zest.
Knead into a soft, smooth dough (about 10 minutes).
Cover and let rise in a warm spot for about 1–1.5 hours until doubled.
Prepare the Filling:
In a saucepan, heat milk, sugar, vanilla, zest, and honey.
Stir in poppy seeds and cook for a few minutes until thickened.
Let cool, then stir in raisins or nuts if using.
Assemble the Roll:
Preheat oven to 180°C (350°F).
Divide the dough into two equal parts. Roll each into a rectangle (about 10×12 inches).
Spread filling evenly, leaving a 1-inch border.
Roll up tightly like a jelly roll, seam-side down.
Place on parchment-lined baking tray.
Egg Wash & Bake:
Brush with egg yolk, let dry for 15 minutes.
Brush with egg white, let dry another 15 minutes for marbled crust.
Use a skewer to poke small holes along the top to prevent bursting.
Bake for 30–35 minutes until golden brown.
Recipe Notes :
Dough Consistency: Ensure the dough is soft and smooth. If it’s too sticky, add a bit more flour; if too dry, incorporate a little more milk.
Filling Texture: The poppy seed mixture should be thick yet spreadable. Overcooking can make it too dry, while undercooking may result in a runny filling.
Baking Tip: Traditionally, the bejgli develops cracks on top during baking. This is considered a sign of authenticity and is not a flaw.
Storage: Store the bejgli in an airtight container at room temperature for up to a week. It can also be frozen for up to two months. To serve, slice into 1-inch rounds and enjoy with coffee or tea.
