Bejgli with sourdough
Bejgli with poppy seeds and walnuts. The basic sauce recipe is Szoky's recipe, I liked his recipe best and leavened it. These quantities will make 4 small half kg bejgli or 2 larger ones.
Ingredients
Pasta
- 500 g flour
- 50 g icing sugar
- 125 g milk
- 1 db egg yolk
- 200 g active leaven
- 200 g butter or margarine room temperature
- 1/2 kk salt
Nut filling
- 150 g Water
- 300 g sugar
- 2 package vanilla sugar
- spices to taste cinnamon, cloves, lemon zest, lemon juice
- 500 g nuts minced
Poppy seed filling
- 150 g Water
- 300 g sugar
- 2 package vanilla sugar
- spices to taste
- 500 g ground poppy seeds
Instructions
- First, prepare the dough: weigh out 500 g of sifted flour, add 50 g of icing sugar. I add 1 egg yolk and 200 g of active leaven to 125 g of milk, mix a little and add to the flour.
- Add 200 g of butter or margarine at room temperature and half a teaspoon of salt. Punch down the dough, not all the way, just barely. Divide the dough into equal dumplings and wrap in cellophane and refrigerate for about 12 hours.
- To make the nut filling, mix 150 g water, 300 g sugar, 2 packets of vanilla sugar, season to taste, but you can also add this to the dry ingredients and then add a little lemon juice. Boil until you have a syrup. Boil down half a kilo of walnuts, add 1 tablespoon of honey. Pour the syrup into portions, because if the filling is too wet it's no good. Leave to cool.
- The poppy seed filling is essentially made in the same way as the walnut filling, but with chopped poppy seeds. Make the syrup, boil the poppy seeds, season to taste and leave to cool.
- Roll the dumplings out into a rectangle on a lightly floured surface, then place a filling equal to the weight of the dough and flatten. Leave some of the filling around the edges of the dough. Fold in 2 sides of the dough to prevent the filling from coming out and roll up the dough. Not too tight, not too loose, or it will crack. Pinch the ends together.
- Put the bejglik on a baking tray lined with baking paper, first brush with the yolk of 1 egg, after about 2 hours if it has set, repeat once more, and if it has set, after about 2 hours, brush with the egg white of the 3rd egg, and wait for about 2 hours. The main thing is to keep the dough set, so that it will be marbled and to leave it to rise in a warm place for about 6 hours in total.
- When the time is up, preheat the oven to 180°C on the bottom top baking programme. Prick the top and sides of the bejglik to allow steam to escape during baking. Steam in the oven and bake for about half an hour. Watch out, because it's oven dependent.
