Bejgli: The Spiraled Heart of a Hungarian Christmas

Prep Time 90 min

Bake Time 30-35 min

Calories 342 kcal/100g

Hungarian walnut and poppy seed bejgli is a rich, rolled Christmas pastry made from buttery yeast dough and swirled with generous fillings, traditionally baked in long loaves and sliced into spirals for festive sharing. It is iconic on Hungarian holiday tables, often served alongside other classics like Flódni, Somlói galuska, and Gundel pancakes as part of a generous dessert spread.

Every Hungarian Christmas table tells a story, and bejgli is usually right at the center of it. The shiny, marbled loaf—its crust beautifully cracked to reveal hints of dark poppy seed or pale walnut—turns a simple baking day into a ritual of patience, scent, and celebration. In many families, there is a friendly competition over which filling wins the season: walnut (diós) for richness, or poppy seed (mákos) for their deep, slightly mysterious aroma.

Many remember sneaking thin slices from the kitchen counter on Christmas Eve, promising “just one more,” as the air filled with the smell of yeast dough, vanilla, and ground nuts. Bejgli is more than pastry; it is the edible punctuation mark at the end of a long year, meant to be shared with visitors after a bowl of húsleves or Jókai bableves, or enjoyed with coffee the morning after a big family feast.

Ingredients

Dough Ingredients (for 2 long loaves)

• 500 g all-purpose flour
• 250 g cold unsalted butter or good-quality margarine
• 100 g powdered sugar
• 20 g fresh yeast (or 7 g instant dry yeast)
• 100 ml lukewarm milk
• 2 egg yolks
• 1–2 tbsp sour cream (tejföl), as needed for a soft but firm dough
• Pinch of salt
• 1 egg for egg wash (plus optionally 1 egg white for “marbling”)

Walnut Filling (Diós bejgli)

• 200 g ground walnuts
• 120–150 g sugar (to taste)
• 100 ml milk
• Zest of 1 lemon
• 1 tsp vanilla sugar or extract
• Optional: small handful of raisins, soaked briefly in rum or warm water

Poppy Seed Filling (Mákos bejgli)

• 200 g ground poppy seeds
• 150 g sugar
• 150 ml milk
• Zest of 1 orange or lemon
• 1 tsp vanilla sugar or extract
• Optional: 1 grated apple (for moisture) or a handful of raisins

Instructions

Make the Dough

1. Activate the yeast: If using fresh yeast, crumble it into lukewarm milk with a teaspoon of sugar and let it foam for about 10 minutes. With instant yeast, you can add it directly to the flour.
2. Mix dry ingredients: In a large bowl, combine flour, powdered sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs.
3. Bring dough together: Add egg yolks, yeast mixture (or instant yeast), and 1 tbsp sour cream. Knead gently until a smooth, non-sticky dough forms, adding a little more sour cream if needed. Do not overwork; you want a tender, short dough, not a chewy bread.
4. Rest: Divide into 2 equal portions, shape into rectangles, wrap in plastic or cover, and refrigerate for at least 1 hour (or overnight). This resting time helps prevent cracking and makes rolling easier.

Prepare the Fillings

Walnut Filling

1. Warm the milk with sugar until dissolved.
2. Stir in ground walnuts, lemon zest, and vanilla, cooking just until thick and spreadable.
3. Remove from heat and allow to cool completely before spreading; stir in raisins if using.

Poppy Seed Filling

1. Heat milk and sugar together, then add ground poppy seeds, citrus zest, vanilla, and grated apple or raisins if using.
2. Cook gently until thick and glossy, stirring often to prevent scorching.
3. Let cool fully—warm filling will tear the dough and encourage cracking in the oven.

Shaping the Loaves

1. Roll the dough: On a lightly floured surface, roll one piece of dough into a thin rectangle (about 25×35 cm). Aim for even thickness so it bakes uniformly.
2. Spread filling: Spread walnut filling in an even layer, leaving a 1–2 cm border on all sides. The traditional rule of thumb: filling should be generous, but not so thick that it bursts—around the same thickness as the dough.
3. Fold and roll: Fold in the short edges slightly, then roll up tightly from a long side into a log, sealing the seam and tucking the ends under. Place seam-side down on a parchment-lined baking sheet. Repeat with the second dough and poppy seed filling. 

Classic Bejgli “Marble” Glaze

Hungarian bejgli is famous for its marbled, crackled crust—this comes from a double egg-wash technique.

1. First coat: Brush the loaves with beaten egg yolk. Let them rest in a cool place (not warm) for 20–30 minutes to dry.
2. Second coat: Brush with beaten egg white and let dry again until the surface loses its shine. During this time, use a skewer or toothpick to poke a few holes along the top and sides—this lets steam escape and controls cracking. 

Baking

1. Preheat the oven to 180 °C (350 °F).
2. Bake the loaves for about 30–35 minutes, until deep golden brown and beautifully marbled. The kitchen will smell of butter, nuts, and holidays.
3. Let cool completely on a rack before slicing—bejgli needs time to set. Cut into 1–1.5 cm thick slices to show off the spiral.

Tips and Variations

• Prevent over-cracking: Cold dough, cooled fillings, and proper docking (poking holes) are key. Resting between egg washes also helps.
• Sugar levels: Traditional bejgli is not overly sweet; adjust sugar in fillings to your taste, especially if you plan to serve with sweet drinks or other desserts.
• Citrus & spice: Lemon for walnut, orange for poppy seed is classic, but you can add a hint of cinnamon or rum for extra warmth.
• Mini bejgli: Make smaller rolls for gifting or buffet tables; reduce baking time slightly.
• Storage: Wrapped well, bejgli keeps for several days at room temperature and even improves as the flavors settle; it also freezes nicely.

Perfect Pairings

• After soups and hearty mains: Bejgli is perfect after a rich menu—think húsleves, Jókai bableves, or Székelykáposzta followed by a slice of walnut or poppy bejgli instead of cake.
• On a Hungarian dessert table: Combine slices of bejgli with flódni, Somlói galuska, and Gundel palacsinta for a festive dessert buffet that showcases different fillings and textures.
• With breakfast or afternoon coffee: A thin slice with strong coffee or tea makes an ideal second-day breakfast, much like how leftover almás pite or tejbegríz sometimes reappears the next morning.
• Alongside plum flavors: Serve bejgli with a small spoonful of Szatmár-style plum jam or use that same jam in other pastries on the table to echo the traditional Hungarian pantry.

Why We Love It

Bejgli is the kind of recipe that turns a simple baking session into a story: flour-dusted counters, slow stirring of fragrant fillings, careful rolling, and the quiet satisfaction of slicing into perfect spirals once the loaves have cooled. Whether you choose poppy seed, walnut, or bake both, you bring a piece of Hungarian winter and family tradition straight into your kitchen.