Baigli (Traditional Hungarian Roulade)







A recipe allowed in a / diet.

You may not have tried Hungarian cuisine before but know that it is very famous in Europe. Its strong, spicy, and flavorful food is some of the best you will ever try. And their desserts are fabulous. Baigli is a traditional Hungarian roulade with poppy seeds or walnuts as the main filling. We think it is the perfect treat for you guys this Christmas!

Nutritional Chart

Calories: 650 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 15 g
  • 37 g
  • 66 g

Ingredients Needed for Baigli (Traditional Hungarian Roulade)

For the dough:

1 tablespoon milk
1 teaspoon dry yeast
3½ cups of flour
7 ounces of butter
2 egg yolks, whisked
lemon zest
1 teaspoon vanilla extract
½ cup powdered sugar
½ cup milk

For the filling:

½ cup milk
½ cup sugar
1 cup raisins
1 teaspoon vanilla extract
lemon zest
9 ounces of poppy seeds
whisked egg yolks, optional
9 ounces of walnuts

How to Make Baigli (Traditional Hungarian Roulade)

  1. Mix the dry yeast with 1 tablespoon of milk in a small bowl.
  2. Add the flour and butter in a large bowl. Mix with your hands to combine the ingredients.
  3. Add the dry yeast, egg yolks, vanilla extract, and lemon zest.
  4. Add the powdered sugar and pour the milk. Mix until you obtain a smooth, firm, and elastic dough. Wrap the dough in foil and refrigerate it for the next 30 minutes.
  5. Heat the milk in a saucepan over low heat.
  6. Add the sugar, raisins, lemon zest, and simmer for 10 minutes while stirring in the process.
  7. Add the poppy seeds and mix them with the obtained mixture.
  8. Start rolling the dough with a rolling pin until thin. Divide it into 2. Give it a squared shape.
  9. Spread the poppy seeds mixture, leaving around a 0.5 inch (1.2 cm) border.
  10. Take the edges and put them over the filling.
  11. Carefully start rolling from the end closest to you towards the opposite end.
  12. Repeat the steps with the remaining dough, using the walnuts as filling.
  13. Line a baking sheet with parchment paper and lay both baigli on it.
  14. Refrigerate for 10 minutes.
  15. Slide the tray into the oven for the next 40 minutes at 360 degrees F/180 degrees C.

Did you like this recipe?

Click on a star to rate it!

Average rating 4.8 / 5. Vote count: 4

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top