Make the dough: In a large bowl, combine flour, sugar, salt, and yeast. Add cold butter and rub into flour with your fingers until crumbly. Add egg yolks and sour cream, then knead until smooth. Divide dough into 2 equal parts, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
Prepare the filling (choose walnut or poppy seed): In a saucepan, heat milk and sugar until sugar dissolves. Stir in ground walnuts or poppy seeds, lemon zest, and any optional ingredients. Cook for 1–2 minutes until thickened, then cool completely.
Assemble the rolls: Roll out each dough portion into a rectangle (~10×12 inches). Spread filling evenly, leaving a ½-inch border. Roll up tightly from the longer side, sealing the ends.
Rest the rolls: Place rolls seam-side down on a baking tray lined with parchment. Prick the tops gently with a fork (to release steam). Brush with egg yolk and let dry (30 min), then brush with egg white for shine. Let rest again 15 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 35–40 minutes or until golden brown.
Cool completely: Let bejgli cool before slicing — this helps keep the beautiful swirls intact.
🎄 Tradition tip: Hungarians often make one walnut and one poppy seed bejgli at Christmas — it’s said one brings wealth (dió), the other health (mák).
Would you like a modern twist (e.g. chocolate-hazelnut or almond-orange versions)?
