Mákos BejgliHungarian Poppy Seed Roll
An enriched yeast roll filled with a sweet poppy-seed paste scented with lemon and vanilla. Cooling before slicing helps the spiral hold its shape.
Prep
1h 45m
Cook
35m
Serves
8
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 500gAll-Purpose Flour
- 200gUnsalted Butter (softened)
- 200mlWhole Milk (lukewarm)
- 7gActive Dry Yeast
- 50gWhite Sugar
- 2pcsEgg Yolk
- 6gSalt
Filling
- 250gPoppy Seeds (ground)
- 120gWhite Sugar
- 120mlWhole Milk (warm)
- 60gRaisin
- 10gLemon Peel (finely grated)
- 5mlVanilla Extract
Glaze
- 1pcsEgg (beaten)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the lukewarm whole milk, the white sugar, and the active dry yeast, then let the yeast become foamy.
- 02
Combine the all-purpose flour and salt, then work in the unsalted butter, egg yolks, and the yeast mixture to form a smooth dough.
- 03
Knead until elastic, cover, and let the dough rise until lightly doubled.
- 04
Warm the whole milk and stir in the poppy seeds, the white sugar, the raisins, the lemon peel, and the vanilla extract until you have a thick spreadable paste.
- 05
Roll out the dough into a rectangle, spread the poppy seed filling evenly over it, and roll it up tightly.
- 06
Brush the roll with the beaten egg and let it rest briefly while the oven heats.
- 07
Bake at 180°C (350°F) until the roll is deep golden and baked through.
- 08
Cool the roll completely before slicing so the filling sets neatly.
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