Beigli Recipe

Beigli

• 1 kg flour
• 20 g butter or margarine
• 15 grams fat
• 60 dkg sugar
• 1 dkg yeast
• 2 eggs
• 2 dl milk
• salt
• 40 dkg poppy
• 40 dkg nuts
• 10 g raisins
• half a lemon
• 4 cup wheat germ or bread crumbs

Crumble the butter with the flour, fat and 8 grams of sugar. 2 dl of yeast in lukewarm milk, sugar felfuttatjuk, and the batter is combined, add another egg, pinch of salt. The whole thing is well and knead for a few hours rest in a cold place. After 6 divided into equal parts and shape loaves, then roll it out into a rectangular shape. Three poppy seed, walnut filling three filled so that the filling is dense flat coat with a knife until the dough to the edge of the narrow side approx. 1 cm-t back into the dough, and felsodorjuk. Greased baking tray filled with a poorly put bejgliket, megkenve egg in a warm place for half an hour we again spread, and this time we do a cold place, until the egg is dry. Moderately hot oven for approx. 35-40 minutes, bake. Will be so nice marbled.


Poppy seed filling
26 g sugar, 2,5 dl water, cook syrup to which boiling hot poppy seed, raisins and stir 5 dkg adjusted a little grated lemon rind (or 1 to 2 peeled, grated apples, this will be a loose stuffing).

Walnut filling
22 dkg sugar 2 dl water and cook the syrup poured over crushed walnuts. Add the cleaned raisins, lemon zest, bread crumbs and 4 ounces, or wheat germ.