👩🍳 Instructions:
1. Prepare the Dough:
- Dissolve yeast in lukewarm milk with a pinch of sugar. Let it bloom for 10 minutes.
- In a large bowl, mix flour, powdered sugar, salt. Cut in the cold butter until crumbly.
- Add egg yolks, sour cream, and the yeast mixture. Knead into a smooth dough.
- Divide into 2 equal parts (one for walnut, one for poppy seed). Chill for 30–60 minutes.
2. Make the Fillings:
- For each: Heat milk and sugar in a saucepan, add ground nuts/seeds, zest, and vanilla.
- Stir until thickened slightly (do not overcook). Let cool completely.
3. Assemble the Bejgli:
- Roll each dough portion into a rectangle (about 25×30 cm / 10×12 in).
- Spread filling evenly, leaving a small border.
- Roll tightly like a jelly roll. Tuck in the ends to seal.
- Place seam-side down on parchment-lined tray.
4. Egg Wash & Rest:
- Brush with beaten egg yolk. Let dry.
- Then brush with beaten egg white for a beautiful marbled crust. Let dry again.
- Prick top with a fork to allow steam to escape.
5. Bake:
- Bake at 180°C (350°F) for 35–40 minutes or until golden brown.
❄️ Notes:
- Keeps beautifully for days and even gets better with time!
- Often made in pairs — one walnut, one poppy seed — symbolizing abundance.
Would you like a printable version or a caption for social media sharing with a nostalgic holiday touch?
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