Hungarian Beigli recipe: Preparing the Hungarian Beigli is simple! First, combine milk with egg yolk and yeast.

Add salt and powdered sugar to flour, then add margarine bit by bit.

Knead with yeast milk.

Let the dough rise in a warm place for 1 hour.

Meanwhile, prepare the poppy seed filling. Combine ground poppy seeds, cinnamon, grated lemon zest and orange juice.

Add honey, vanilla sugar and sugar to milk, bring to a boil. Then bring to a boil with the poppy seed mixture as well.

Prepare the nut filling. Mix ground walnuts, cinnamon, grated lemon zest and lemon juice.

Combine milk, honey, vanilla sugar and sugar and bring it to a boil. Mix with the walnut mixture and boil again.

Divide the risen dough in half.

Flatten the dough and spread the poppy seed mixture. Roll up two sides of the dough.

Roll up the the dough with the help of parchment paper.

Do the same with the walnut beigli.

Brush the dough with yolk and leave in a warm place.

When the yolk is dry, brush with egg whites and leave in a cold place to rest.

Poke holes on the top of the rods.

Bake at 360 degrees F for 35-40 minutes.

Good luck preparing the Hungarian Beigli recipe! Enjoy!

You can find more cakes made with yeast recipes here!