Mix the flour with a pinch of salt, vanilla sugar and yeast, then make a hole in the middle where you put eggs and yolks. Dissolve the sugar and butter in the warm milk, then pour over the flour and knead a suitable soft and non-sticky dough. Cover the dough with a towel and leave to rise.
Prepare the filling: mix the egg whites with a pinch of salt, add the sugar in the rain and the vanilla sugar and mix until it dissolves. Add ground walnuts or poppy seeds, according to your preferences or you can do both.
Divide the dough into 3 equal parts of about 350 g. Spread in a row 3 rectangular sheets the size of the stove tray. Spread a third of the filling on each sheet, then roll as tightly as possible and place them next to each other in the tray lined with baking paper. Cover and leave to rise a little on the stove.
Preheat the oven to 200 degrees. Mix the yolk with the milk and grease the cakes, then prick them with a fork instead of cracking them. Bake the cakes for about 30 minutes until lightly browned.
Remove from the oven and leave to cool in the pan, then serve.
Hungarian baigli with poppy seeds
1. Crush the yeast and put in 50 ml of lukewarm milk. 50 g of sugar are boiled in 150 ml of milk over low heat. Add the poppy seeds and 50 g butter. Let it boil for about 5 minutes, stirring, not to stick. Add rum essence, then leave to cool.
2. Place the flour on the worktop and make a hole in the middle. Pour the yeast mayonnaise, 250 ml of milk and salt into the pit. Knead a thick dough, gradually adding the remaining melted butter and margarine. When the dough no longer sticks, cover with a napkin and leave to rise for half an hour.
3. Line an oven tray with baking paper. The dough is divided into 4 or 6 equal parts. Lay rectangular sheets, over which a layer of poppy seeds is spread evenly.
4. Roll the sheets and place them in the tray, side by side, leaving space between them so that they do not stick during baking. Grease with beaten egg. Put the tray in the hot oven, at the right heat, for 30-45 minutes, until it gets a nice shade, copper.
Hungarian coconuts with walnuts or baigli with walnuts, old Hungarian recipe
I can say that the best walnut baigli I've ever eaten. The culprit is Viorica, the head of the confectionery laboratory of the hotel in Oradea, where I also worked for several years. I remember that during the holidays he could barely cope with the orders for Hungarian cakes with walnuts or baigli with walnuts, a Hungarian recipe.
It is also called beigli, suveacă, suveicuță, rope with walnuts and it is a Hungarian cake with a lot of walnut composition, maybe even part of the dough with part of the filling. Basically there are some rolls of tender dough that can be filled with poppy seeds.
In our area it is very appreciated, being found throughout the year in almost all pastry shops in the city.
How to make Hungarian walnut cozonacs or walnut baigli, an old Hungarian recipe
- 270 g white flour
- 15 g of fresh yeast
- 50 g caster sugar
- A pinch of salt
- 1 or
- 100 g butter
- 40 ml milk (more or less depending on the flour but probes the size of the egg)
Ingredients for the filling:
- 140 g ground walnuts
- 140 g caster sugar
- Grated peel of half a lemon
- 30 g raisins
- 10 g vanilla sugar
- 2 tablespoons breadcrumbs
- 90 ml of hot water (approximately, a thick paste should come out
Put the milk with the yeast, salt, sugar and 3 tablespoons of the amount of flour.
Stir until the yeast dissolves and leave it covered in a warm place for the first fermentation or rather for activating the yeast.
Put the flour with butter, egg, lemon peel, add the mayonnaise or yeast composition, and knead, first with a wooden spoon, then by hand until you get an elastic and homogeneous dough.
We leave it in a bowl covered with a foil for the second folding, this time until it doubles in volume.
Preheat the meter to 180 degrees Celsius.
After the second leavening, divide the dough into two equal pieces. Spread the dough into a rectangle with a thickness of 0.4-0.5 cm and grease the surface with walnut cream.
We roll it, close the ends and with the help of a skewer stick we prick it from place as in the photo.
Leave to rise for 30-35 minutes in a warm place.
Grease with beaten egg and bake for 35-40 minutes.
Leave to cool in the pan in which it was baked for 10 minutes, then take it out on a grill and let it cool. That's in case you still have patience :))
We cut cold with a toothpick. Simple, isn't it ?! But I don't hold you back, I wish you good work and good appetite!
How to prepare Baigli with walnuts:
In a saucepan, lightly heat the milk, add the sugar and salt and mix until dissolved. I also added soft butter, left at room temperature.
Put the flour in a bowl and mix it with the dry yeast and orange peel. Make a hole in the middle, put the egg and the yolk, pour the milk and knead the dough until smooth.
- if the dough is too soft you can add 1-2 tablespoons of flour
- Orange peel can be replaced with any other flavor you like
Wrap the dough in cling film and let it cool for (at least) 1 hour.
The ground walnuts are mixed in a bowl with sugar to taste (I put about 200-250 grams). Beat the egg whites until stiff and add them in 2 tranches over the walnuts. Mix lightly and flavor to taste with orange essence. Add the milk. You must have a creamy composition, good to stretch. It is divided into 3 equal parts.
The leavened dough is divided into 3 parts. Each piece of dough is spread on the lightly floured table in a thin, rectangular sheet of about 30 cm. The filling is evenly distributed over the entire surface of the dough, then rolled and placed in a tray lined with baking paper. Do the same with the other 2 pieces of dough.
The walnuts are left to ferment in the pan for about 15 minutes, greased with egg yolk mixed with milk and put in the oven over medium heat (160 degrees electric oven with ventilation) for about 40 minutes, until golden brown.
The roll of baigli with walnuts is left to cool, after which it is sliced.
RECIPE IN PICTURES
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Baigli with nuts and mac & # 8211 Delicious traditional Hungarian cake
Put the raisins in hot water for an hour, then drain well.
For the two fillings, mix all the ingredients in two bowls, separately.
For the dough, dissolve the yeast and vanilla sugar in the warm milk and set aside for a few minutes, until it swells.
In another bowl, sift the flour, add lard, sugar, salt, soft butter, yeast milk, egg yolk and knead until you get a soft and non-sticky dough.
Cover the dough with cling film and leave it to rise in a warm place for two hours.
Then divide the leavened dough into two equal parts.
Spread the first part in a rectangular shape, put the poppy seed filling and spread evenly.
Sprinkle the raisins, fold the dough a little on the two shorter sides and roll tightly on the longer side.
Then spread the remaining dough, grease with apricot jam, then spread the walnut filling evenly, sprinkle the raisins and roll as we did with the other baigli.
We transfer the rolls thus obtained in cake trays lined with baking paper.
Grease with beaten egg, deeply prick the rolls, everywhere, with a toothpick, then put the two trays in a larger one.
Bake in the preheated oven at 180 degrees Celsius until nicely browned on top, about an hour.
Baigli - Hungarian cake with walnuts and poppy seeds - Recipes
Baigli is of Hungarian origin, a combination of our cake and a roll. It's different from the cake in that it's not that fluffy! But the poppy variety is delicious and even if I like the walnut one, I still prefer the first one.
If you do not have the time and nerves (or car) to knead the cake then you can try the baigli recipe. In the dukan diet it can be consumed only starting with consolidation (at the holiday table), and in the nutritional scale it can be eaten on Sundays.
Consolidation phase (holiday table), Final stabilization
Nutritional scale - Sunday at the holiday table
Ingredients for the filling:
- orange peel (optional)
Dough preparation :
Heated milk is mixed with yeast and a teaspoon of sugar. Add 2-3 lbs of flour and set aside until it foams.
Pour this mixture over the flour (aerated through a sieve). Add the butter at room temperature, the yolks, a pinch of salt and the rest of the sugar and knead the dough.
Knead for a few good minutes. The dough should have a stronger consistency. Form a ball and leave it in a covered bowl for about 10-15 minutes until the fillings are ready.
Heat the milk a little and divide it into two bowls.
Add the sugar over the milk (in both bowls) and mix well.
In a bowl add the poppy seeds and vanilla sugar (for those who also want orange peel), and in the other walnut and vanilla sugar.
Whisk the egg whites with a little salt. Divide into two and mix with poppy seeds and walnuts.
Divide the dough into four.
From each ball there is a sheet of about 20 & # 21530 cm, about 3 mm thick. Grease two of them with poppy seeds and the other two with walnuts.
Roll and place in the pan. Grease with a little yolk mixed with milk and bake in the oven heated to 180 degrees for about 30 minutes.
For their consumption you have to wait for them to cool completely.
Baigli with walnuts and Hungarian poppy seeds
Baigli with walnuts and poppy seeds, a kind of cake that has always fascinated me. I admit that at the beginning I always chose the poppy variety. The sweet-bitter taste has fascinated me for many years. Gradually, however, I started to appreciate the walnut version as well. Probably since I discovered the beneficial properties of nuts. Then came a few years when the walnut version always reached me on the plate. The one with poppies remained in the shade. That is until I decided to try this cake at home. And I'm glad I did both because they were extremely good. The poppy reached my soul again and I seemed to rediscover it.
The recipe I tried was taken from Jamila Cuisine. I was attracted by the fact that she translated the recipe right from a Hungarian site. This made me think that it is quite close to the original version. What I wanted too. The cake turned out wonderful and delighted everyone in the family. It's simple, delicious, tender!
1 teaspoon vanilla extract
1 teaspoon vanilla extract
It took. Sift the flour into a bowl of salt. Put the diced butter in the middle and start kneading until you get a sandy dough.
We put the yeast in 50 ml of warm milk together with a spoonful of sugar. After 5 minutes, add it over the dough. On top we put the yolks, the rest of the sugar and the vanilla extract. We start to knead. Gradually add warm milk. Knead the dough for 5-10 minutes. At the end we will get a soft, non-sticky dough. If necessary, add milk or flour, as appropriate.
Cover the dough with cling film and let it cool for half an hour.
Poppy filling. We put the milk on the fire with the sugar. After the sugar has completely melted, add it over the ground poppy seeds. Stir and set aside.
Walnut filling. We put the milk on the fire with the sugar and the raisins. After the sugar has completely melted, add it over the ground walnuts. Stir then add the vanilla. Let's put it aside.
Take the dough out of the fridge and divide it into two pieces.
We spread the first piece in a thin rectangular sheet. Put the filling with poppy seeds and roll tightly. Put the cake in a tray lined with baking paper.
Spread the other piece of dough and put the filling with walnuts. Roll tightly and place the cake next to the one with poppy seeds.
Grease the cakes with egg yolk diluted with a tablespoon of milk. Then let them cool for 10 minutes to harden the yolk.
After 10 minutes, take the cakes out of the fridge and grease them with beaten egg whites. Let the cozonacs cool again for 10 minutes.
Preheat the oven to medium heat (180 degrees). When the oven is hot, put the tray with the cakes inside. Bake for 35-40 minutes, until nicely browned on top.
They will get a shiny, formidable golden crust. We slice them after they have cooled completely. Enjoy!
Baigli - Hungarian cake with walnuts and poppy seeds - Recipes
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What a craving Sabrina made me for beigli, I think I'll do it for Pentecost now.
Cake recipe with cottage cheese
Fluffy check, Jamila Cuisine recipe When you feel like something good, or you don't have it anymore. Cake with ice cream, Check with lemon and mac & # 8211 Petitchef, Appetizer check with tuna. Calories: 164 baigli jamila & # 8211 Recipes-Tasty. Baigli, the Hungarian cake, is rather. COCOON BUCOVINEAN Preparation time: 90 min. Poppy filling (for 2 baigli) 150 gr poppy seeds 150 ml. INGREDIENTS 3 HUGE COZONACI: (30cm tray) :. From the poppy composition we will make 2 cakes. Beigli with poppy seeds and walnuts according to Jamila's recipe. Mix the ground poppy seeds with the sugar and soaked raisins. This cake with cheese and raisins is sensational.
It's that thin cake with a lot of walnut or poppy seed filling. Cozonac with scalded dough and cocoa filling with walnuts.