Karácsonyi bejgli is a traditional Hungarian Christmas pastry made with a tender, buttery dough and a rich poppy seed filling. It is commonly prepared during the holiday season and sliced into beautiful swirls for serving with coffee or tea.
Ingredients
For the Dough
500 g all-purpose flour
200 g unsalted butter, cold
60 g powdered sugar
2 egg yolks
80 ml milk
7 g dry yeast
A pinch of salt
For the Poppy Seed Filling
250 g ground poppy seeds
120 g granulated sugar
120 ml milk
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon lemon zest
40 g raisins, optional
For the Top
1 egg, beaten
Instructions
1. Prepare the Dough
Combine the flour, powdered sugar, and salt in a large bowl.
Add the cold butter and rub it into the flour until the mixture becomes crumbly.
Add the egg yolks, milk, and dry yeast. Mix until a smooth dough forms.
Divide the dough into two equal portions, wrap, and refrigerate for about 30 minutes.
2. Prepare the Poppy Seed Filling
Warm the milk and sugar in a saucepan until the sugar dissolves.
Add the ground poppy seeds, honey, vanilla, and lemon zest. Stir over low heat until the mixture thickens.
Remove from the heat and let the filling cool completely. Add raisins if desired.
3. Roll the Dough
Roll each portion of chilled dough into a rectangle about 3–4 mm thick.
Spread half of the cooled poppy seed filling evenly over each rectangle, leaving a small border around the edges.
4. Form the Rolls
Fold the edges of the dough inward and carefully roll each piece into a log.
Place the rolls seam-side down on a parchment-lined baking tray.
Prick the surface several times with a fork to allow steam to escape.
5. Brush and Bake
Brush the rolls with beaten egg.
Let them rest for about 15–20 minutes, then bake in a preheated 180°C (350°F) oven for approximately 30–35 minutes, or until golden brown.
6. Cool and Serve
Allow the bejgli to cool completely before slicing.
Cut into neat pieces and serve with coffee or tea.
Helpful Tips
Let the poppy seed filling cool before spreading it over the dough.
Keep the filling thick rather than watery.
Roll the dough firmly but gently.
Pricking the top helps prevent excess steam from building up.
Allow the bejgli to cool fully before slicing for cleaner swirls.
Karácsonyi bejgli is a cherished Hungarian holiday pastry with a buttery dough and fragrant poppy seed filling. Its distinctive rolled shape and rich flavor make it a beautiful addition to a Christmas dessert table.
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