Hungarian Poppy Seed Roll (Mákos Bejgli)
A traditional Hungarian poppy seed roll, known as Mákos Bejgli, is a delicious pastry filled with a rich, sweet poppy seed mixture wrapped in soft, buttery dough. Popular during Christmas and family celebrations, this classic Hungarian treat is perfect with coffee or tea.
Prep time: 40 minutes · Rising time: 1 hour · Baking time: 30–35 minutes · Servings: 10–12 slices
Ingredients
For the dough
- 500 g all-purpose flour
- 200 g cold butter
- 80 g sugar
- 2 egg yolks
- 150 ml lukewarm milk
- 7 g dry yeast
- 1 teaspoon vanilla sugar
- A pinch of salt
- 1 egg, beaten, for brushing
For the poppy seed filling
- 250 g ground poppy seeds
- 150 g sugar
- 150 ml milk
- 1 tablespoon honey (optional)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 40 g raisins (optional)
Instructions
1. Prepare the dough
- Dissolve the yeast in lukewarm milk with a teaspoon of sugar and let it stand for 5–10 minutes.
- In a large bowl, combine the flour, remaining sugar, vanilla sugar, and salt.
- Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs.
- Mix in the egg yolks and yeast mixture. Knead until a smooth dough forms.
- Cover and let the dough rise in a warm place for about 1 hour, or until slightly increased in size.
2. Make the poppy seed filling
- Heat the milk and sugar in a saucepan until the sugar dissolves.
- Add the ground poppy seeds, honey, vanilla, lemon zest, and raisins if using.
- Stir over low heat for 2–3 minutes until the mixture thickens.
- Remove from the heat and allow the filling to cool completely before using.
3. Shape the rolls
- Preheat the oven to 180°C (350°F).
- Divide the dough into two equal portions.
- Roll each portion into a rectangle approximately 30 × 25 cm.
- Spread half of the cooled poppy seed filling over each rectangle, leaving a small border around the edges.
- Fold the edges inward and roll the dough tightly into a log.
- Place the rolls seam-side down on a baking tray lined with parchment paper.
4. Brush and bake
- Brush the rolls with beaten egg.
- For a traditional glossy finish, let the egg wash dry, then brush again if desired.
- Prick the tops gently with a fork to allow steam to escape.
- Bake for 30–35 minutes, until golden brown.
- Let the rolls cool completely before slicing.
Tips for the Perfect Hungarian Poppy Seed Roll
- Cool the filling: Warm filling can soften the dough and make rolling difficult.
- Avoid overfilling: Leave a small border around the edges to prevent the filling from escaping.
- Roll carefully: A firm, even roll helps create the beautiful spiral pattern.
- Slice when cool: This keeps the filling neat and prevents the pastry from crumbling.
- Add a personal touch: A little orange zest or cinnamon can give the filling extra aroma.
How to Serve
Serve your Hungarian poppy seed roll in thick slices with coffee, tea, or a glass of milk. You can dust the cooled pastry with powdered sugar for an elegant finish.
This traditional Hungarian pastry is especially wonderful for Christmas, holidays, and family gatherings. Its buttery crust and sweet, nutty filling make every slice a delightful homemade treat.
Enjoy your homemade Mákos Bejgli!