Archive for September, 2010

Since I’ve moved, I’ve been trying to find a new market to get Beigli at, but sadly one does not exist up here. So, feeling a very severe craving for the delicious, slightly sweet bread that goes so well with morning coffee, I decided to make my own.


Now, Beigli is a pastry filled with either a poppy seed or walnut concoction and eaten at Yuletime. The Beigli my brother would pick up at home from the Russian market was always a bit dry. Mine turned out very similar in flavors, but the dough was more like croissant dough rather than bread. I wanted to make the poppy seed filling myself, but seeing how it would cost me about four times as much to get enough poppy seeds, I went with the canned poppy seed pie filling. Still delicious, though I recommend spreading it when it’s at a warm temperature.

2 1/4 tsps of traditional active dry yeast (1 package)
1/4-1/2 cup milk
1 tsp granulated sugar
1/4 cup lukewarm milk
4 cups all purpose flour
1/3 cup + 1 tbsp icing sugar
1/4 tsp salt
1 1/2 sticks of unsalted butter
3 egg yolks
Walnut puree filling: 1 2/3 cup of ground walnut; 1/2 cup sugar; 2-3 tsp of grated lemon rind; 1/4 cup water
Poppy Seeds filling: 2/3 cups poppy seeds, grind well; 5 tbsp sugar; 1/2 tbsp honey; 1/4 tsp + 1/2 tsp grated lemon rind; 1/2 tbsp +1/4 tbsp+1/4 tbsp apricot jam

Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture.

Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well.

Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours).

Grind the walnuts and poppy seeds separately.

Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool.

Divide the dough into two halves and roll each half on a floured surface into 12×18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges.

Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork.

Bake at 350°F for 40-45 minutes or until golden brown. —www.wikihow.com.


Read Full Post »