Saturday, 28 December 2013

Hungarian Poppy Seed & Walnut Roll (Beigli)

This rich sweet bread is filled with either poppy seed (mákos) or walnut (diós) filling.
his poppy seed log was a staple at all our Hungarian family Christmas gatherings. I've made this recipe from Bay Area Bites gluten free. Great video on YouTube. I had a slight fail with mine and the gluten free flour didn't exactly hold up...but one it cooled I cut it into squares like tea cake and it still tasted the same...delicious!




Hungarian Poppy Seed Rolls (Beigli)

Ingredients

For the dough
500 GF flour
200 vegan butter, softened (I used Earth Balance)
3 portions of prepared Ener-G Egg Replacer equal to 3 eggs
1 packet dry active yeast
1/3 cup lukewarm vegan milk (I used almond)
1 Tablespoon sugar
2/3 cup vegan sour cream
pinch of salt

Walnut Filling 
(I found this to be probably double the amount that was actually needed)
1 cup sugar
1 1/2 cups vegan milk (I used almond)
2 1/2 cups ground walnuts (I use a rotary cheese grater, which is what’s used in Hungary. It grinds the walnuts leaving them light and fluffy, not gritty like a food processor.)
1 3/4 cups of dry bread crumbs
Zest of 1 lemon
Juice of 1 lemon
1/2 teaspoon vanilla extract
1 teaspoon rum
1/2 cup of rum-soaked raisins (optional)
1 tsp cinnamon (optional)

Poppy Seed Filling
1 cup sugar
1 1/2 cups vegan milk (I used almond)
2 1/2 cups ground poppy seeds (You can use a coffee grinder to grind them.)
1 3/4 cups bread crumbs
Zest of 1 lemon
Juice of 1 lemon
1/2 teaspoon vanilla extract
1/2 cup of rum-soaked raisins (optional)
1 tsp cinnamon (optional)


Method

Dough:
1. Dissolve yeast in a mixture of the 1/3 cup lukewarm milk and 1 tablespoon sugar and wait a few minutes until frothy.
2. Combine flour and butter until crumbly. I used my KitchenAid mixer’s flat beater and it worked great.
3. Add the yeast mixture wait a few minutes. Add the egg replacer, sour cream, and salt and combine to a soft dough (add 70-100 gr more flour if needed).
4. Divide the dough into 4 and place in the refrigerator for 30-60 minutes to rest.

Walnut Filling:
1. Combine, in a large bowl, the ground walnut, bread crumbs, lemon zest, lemon juice, vanilla, rum, and raisins and cinnamon if adding.
2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well.

Poppy Seed Filling:
1. Combine, in a large bowl, the ground poppy seeds, bread crumbs, lemon zest, lemon juice, vanilla, and raisins and cinnamon if adding.
2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well.
Cool both fillings.

Assembling:
1. Preheat oven to 350F.
2. Roll out the dough (each part) to a rectangular shape that’s not too thin (1/8”-1/4” thick). Spread the cooled filling over it, leaving about an inch all around the edges. Fold the edges over the filling. This will create a nice finished edge after rolling. Another way to do it is to roll the filling out between sheets of plastic wrap first. It’s important to get a fairly even ratio of dough to filling. [I went a little overboard on my fillings as you can see -- but the filling is the best part!]
3. Roll up the dough along the longer side, creating a log. Prick with a fork along the top. Traditionally, at this point, an egg wash is brushed on top. I left mine au naturale, but feel free to add a vegan egg wash.
4. Place on a cookie sheet or large baking dish. Let the rolls rest a couple of minutes, then place in the preheated oven and bake until golden brown for 35-40 minutes.
5. Let cool completely and only slice once you are ready to serve.


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