Bagels with margarine
Description
The recipe will not take much time. Bejgli is a traditional Hungarian Christmas pastry that is traditionally baked on Christmas Eve and served on Christmas Day itself, during the family feast. Every Hungarian homemaker has her own bejgli recipe, yet there are still some unchanging rules for making it that I share with you. Good luck with the preparation! :) Serve cooled or slightly warm.
Instructions
- 1
Step 1
Let’s start by preparing the flour: rub the flour with the margarine. In another small bowl, dissolve the dry yeast in warm milk, then pour it into the dry mixture. Add the eggs, salt, and sugar as well, and knead everything into a dough.
- 2
Step 2
Shape the dough into a ball and refrigerate for half an hour. Meanwhile, prepare the nut and poppy seed fillings (separately; bejgli are made with two different fillings). For the nut filling, simply mix all the listed ingredients; for the poppy seed filling, dissolve the sugar in water, then mix with all the remaining ingredients. The fillings are ready.
- 3
Step 3
From the specified amount of ingredients you get 4 rolls, so take the dough that has been resting in the refrigerator out and cut it into 4 equal parts.
- 4
Step 4
Roll out each piece of dough into a rectangle.
- 5
Step 5
Generously cover each rectangle of dough with filling. Two rolls will have poppy seed filling, two will have nut filling.
- 6
Step 6
Roll up into a roulade.
- 7
Step 7
Brush the rolls with beaten egg, prick them in several places with a fork (so the steam can escape), and place them in an oven preheated to 190 degrees. Bake until they turn a deep golden brown—it’s hard to give an exact time; it depends on your oven.
- 8
Step 8
You can eat the rolls right away, but in Hungary they never do it that way. The rolls are cooled and left in a cool place for at least another full day so that the roll, as it were, finishes maturing. A rested roll is much tastier than a fresh one. , friends! :)