Beigli: Jewish Hungarian Holiday Pastry

Authentic Hungarian beigli is a holiday classic often served at Christmas, but for me it carries a personal history: I learned this version from my best friend’s Libyan grandmother. Jewish families who moved from Hungary and Eastern Europe to North Africa brought recipes like this with them and adapted them into their holiday baking. Those families later immigrated to Israel and brought these pastries again, so beigli has become a fixture at Rosh Hashanah and Yom Kippur tables in many homes.

The dough sits somewhere between sweet bread and a tender cookie: elastic and light like bread, yet denser and tender like a cookie. To reach this texture, the recipe uses egg yolks (for tenderness and richness) and a slightly higher sugar level than a typical sweet bread. The result is a pastry with a delicate crumb that slices cleanly without crumbling.

This is my Jewish family–inspired take on the Hungarian classic. If you enjoy exploring Jewish baking from around the world, try other traditional recipes such as Polish apple cake, Italian sfratti cookies, or Moroccan sfenj (traditional fried donuts).

Key Ingredients

The full recipe appears below in the recipe card. Here’s a quick summary of the main components, their roles, and possible substitutions.

For the dough

• All-purpose flour (unbleached) — or bread flour. Flours with too little gluten (cake flour, bleached pastry flours) won’t hold the shape of the roll as well.
• Instant yeast — convenient and added directly to the dry ingredients. If you prefer active dry or fresh yeast, see the recipe notes for equivalents.
• Sugar and salt — both are essential: sugar adds sweetness and moisture; salt strengthens the dough and balances flavor.
• Egg yolks — provide fat for tenderness and help the dough set without becoming dry.
• Lukewarm milk — should be warm to the touch but not hot, so it doesn’t damage the yeast; cold milk will slow fermentation.
• Unsalted butter at room temperature — adds flavor and a rich, tender bite that makes the dough more pastry-like than bread-like.
• Orange zest — optional but highly recommended for bright, complementary citrus notes. Lemon zest can be substituted.
• Egg for egg wash — essential for a shiny, golden finish; don’t skip it.

Vegan option: replace milk with water and use vegan butter or margarine.

How to Make

This dough rests twice, so plan your time accordingly. You can prepare the fillings while the dough completes its first rise or make them up to two days in advance.

Make the dough

Step 1: In a large bowl (or stand mixer), combine the flour, instant yeast, sugar, salt, and orange zest. Add the egg yolks and drizzle in the lukewarm milk and vanilla while mixing on low.

Step 2: Mix until the flour is hydrated and the mixture forms a shaggy mass, about 1–2 minutes.

Step 3: Add the room-temperature butter and continue mixing on medium until the dough becomes smooth and elastic, about 3–4 minutes with a dough hook.

Step 4: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest for 90–120 minutes for the first rise. The dough will become smoother but won’t become very puffy.

Make the fillings

Poppy seed filling: Process whole poppy seeds with powdered sugar, a tablespoon of flour, an egg, and softened butter in a food processor until you have a smooth paste. Transfer to a bowl and stir in raisins if using.

Walnut filling: Process ground walnuts with powdered sugar, a tablespoon of flour, an egg, and softened butter until smooth. Transfer to a separate bowl and fold in raisins if desired.

Assemble and bake

Step 1: Divide the dough into two equal pieces. Roll the first piece into a rectangle roughly 12 × 16 inches, leaving the second piece covered while you work.

Step 2: Evenly spread the poppy seed filling over the rolled dough.

Step 3: Roll the dough along the long side to form a spiral log, and pinch or seal the edges to prevent filling leakage.

Step 4: Repeat the process with the second dough piece and the walnut filling.

Step 5: Place both logs on a parchment-lined baking tray. Brush them with beaten egg for a glossy crust, and let them rest for the second rise for about 90–120 minutes.

Step 6: Bake in a preheated oven at 350°F (180°C) for 25–28 minutes on the middle rack, turning the pan after 20 minutes for even browning. Remove from the oven and cool for 30–60 minutes before slicing.

Tips for Perfect Beigli

• The dough becomes smooth but not highly elastic and will not rise into a light, pillowy loaf. Expect a denser, compact crumb that slices neatly.
• Use whole poppy seeds for the best flavor and texture; grind only briefly if you want a darker, finer paste but be aware it can become bitter if over-processed.
• Chill fillings briefly if they become too soft while assembling; slightly firmer filling is easier to spread and less likely to leak.

Yields

This recipe yields two large beigli logs—one poppy seed and one walnut—each sliceable into roughly 12–15 portions depending on thickness. Alternatively, divide the dough into four pieces to make four medium rolls; roll each piece into an 8 × 10-inch rectangle and spread half of one filling on each.

Store, Make Ahead, and Freeze

• Store: Keep beigli in an airtight container at room temperature for up to five days. Refrigerate if you prefer a cooler, longer-lasting storage.
• Make ahead: Fillings can be prepared up to two days in advance and refrigerated.
• Freeze: You can freeze rolled logs either before or after baking. To freeze unbaked logs, wrap them tightly in plastic wrap and aluminum foil and freeze for up to two months; thaw overnight in the refrigerator and bake as directed. To freeze baked beigli, wrap tightly and freeze for up to three months; thaw at room temperature before serving.

Beigli — Poppy Seed & Walnut Pastry