"An incredibly soft, melt-in-your-mouth Hungarian sweet roll featuring a rich, lemon-scented poppy seed filling wrapped in a pillowy yeast dough."
📊 Nutrition Facts (per serving)
- Calories: 385 kcal
- Protein: 8g
- Carbs: 50g
- Fat: 17g
- Fiber: 4g
🛒 Ingredients
Dough
- 400g all-purpose flour (sifted)
- 25g fresh yeast
- 50g granulated sugar
- 250ml milk (divided)
- 100ml olive oil
- 1 free-range egg (beaten, for brushing)
- 1/2 tsp salt
Poppy Seed Filling
- 250g ground poppy seeds
- 150g brown sugar
- 1 packet (10g) vanilla sugar
- 150ml water
- 1 lemon (finely zested)
👨🍳 Instructions
Step 1: Activate the Yeast
Warm 100ml of the milk until lukewarm. Stir in a teaspoon of the granulated sugar, then crumble the fresh yeast into the milk. Sprinkle a tiny pinch of flour over the top, cover, and let it sit in a warm place for about 5–10 minutes until it becomes frothy and rises.
Step 2: Knead and Proof the Dough
Sift the flour into a large mixing bowl, then add the remaining sugar and salt. Once the yeast mixture is frothy, pour it into the flour along with the remaining lukewarm milk and the olive oil. Knead the dough thoroughly until it becomes smooth, elastic, and cleanly pulls away from the sides of the bowl. Shape the dough into a ball, place it in a lightly floured bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 3: Prepare the Poppy Seed Filling
While the dough is rising, prepare the filling. In a small saucepan, combine the water, brown sugar, and vanilla sugar. Bring to a boil to create a syrup, then stir in the grated lemon zest and the ground poppy seeds. Mix thoroughly, remove from the heat, and set aside to cool completely.
Step 4: Assemble and Roll
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll the proofed dough out thin. Spread the cooled poppy seed filling evenly over the dough, leaving a small border. Roll the dough up tightly, similar to a classic Hungarian bejgli. Slice the roll into pieces about two fingers wide (approx. 3-4 cm) and arrange them on the prepared baking sheet.
Step 5: Brush and Bake
Brush the tops of the rolls generously with the beaten egg. Bake in the preheated oven for 15 to 20 minutes, or until they are beautifully golden brown on top.
📝 Author Notes
This recipe yields incredibly soft rolls that stay fresh and tender for days, thanks to the addition of olive oil in the dough. It is a modern, lighter twist on the traditional Hungarian poppy seed roll (bejgli).
🥡 Storage Tips
Store the cooled rolls in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Reheat slightly before serving to restore their freshly-baked softness.