Hungarian Beigli Recipes

Steps:

• In a small bowl, mix together the yeast, water and sugar. Set aside.
• In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
• Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
• Mix this together until it forms a dough ball.
• Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
• To make the filling:.
• Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
• Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
• When the filling has cooled, divide risen dough into four balls.
• Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
• Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
• Let them sit for 20 minutes to rise a little.
• Preheat oven to 425F.
• Rolls with beaten egg white.
• Bake for 25-30 minutes.
• Cool on wire racks and slice into 1/2" slices.
• Enjoy!

Steps:

• To make the dough:.
• Put sugar, butter, egg yolks and sour cream or cream in a food processor and process well.
• Add flour and yeast and process again.
• Put in fridge overnight.
• Next day, take dough out about 1 and a half hours before baking to let thaw.
• To make filling:.
• Make a syrup by boiling the water and sugar.
• Stir in walnuts.
• Remove from heat and stir in sultanas.
• Allow to cool.
• To fill dough:.
• Dividide dough in three parts and roll out each part to about half a centimetre thick.
• Spread some filling on each part and roll up like a Swiss roll.
• Place in baking dish, brush with and egg yolk and put in a warm spot for one hour to rise.
• Brush with egg whites and put in the fridge for half an hour more, this makes the dough shiny when baked.
• Bake in a moderately hot (about 200 degrees celsius) oven for 35-40 minutes.