Bejgli mákos is a traditional Hungarian pastry made with a tender buttery dough and a sweet poppy seed filling. It is especially popular during Christmas and family celebrations, but it is also wonderful with coffee or tea throughout the year.
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 Brushing
1 egg, beaten
How to Make Bejgli Mákos
1. Prepare the Dough
In a large bowl, combine the flour, powdered sugar, and salt.
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 them, and refrigerate for about 30 minutes.
2. Prepare the Poppy Seed Filling
Pour the milk into a saucepan and add the sugar. Heat gently 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 allow the filling to cool completely. Stir in the raisins if using.
3. Roll Out the Dough
Roll each piece 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. Roll the Bejgli
Fold the sides of the dough slightly inward, then carefully roll it into a log.
Place each roll 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.
Bake in a preheated oven at 180°C (350°F) for approximately 30–35 minutes, or until golden brown.
6. Cool and Slice
Allow the bejgli to cool completely before slicing. This helps the filling set and makes it easier to cut neat slices.
Serve with coffee, tea, or your favorite holiday drink.
Helpful Tips
Make sure the poppy seed filling is completely cool before spreading it over the dough.
Keep the filling thick rather than watery.
Do not overfill the pastry.
Roll the dough firmly but gently.
Prick the top before baking to help release steam.
Allow the bejgli to cool fully before slicing.
Serving Suggestions
Bejgli mákos is delicious on its own and pairs especially well with coffee or tea. It is also a beautiful addition to a Hungarian-style holiday dessert table.
Bejgli mákos combines a delicate buttery pastry with a rich, fragrant poppy seed filling. Its classic rolled shape and golden crust make it a favorite Hungarian treat for holidays, family gatherings, and cozy afternoons at home.
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