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Hungarian bejgli

Hungarian bejgli

Ingredients for 2 bejgli:

For the dough:

  • 300 g Bake-Free dough flour mixture
  • 4 g of black salt
  • 2 g of coconut flower sugar
  • 10 g 1:10 sweetener
  • half a package of powdered yeast (3.5 g)
  • Grated rind of 1 untreated lemon
  • 300 g lukewarm water

For the walnut filling:

  • 160 g of ground walnuts
  • 13 g 1:10 sweetener
  • 70 g of water
  • 1 teaspoon vanilla flavouring
  • grated rind of half an untreated lemon

For the poppy seed filling:

  • 160 g ground poppy seeds
  • 13 g 1:10 sweetener
  • 70 g of water
  • 20 g raisins (optional)
  • 1 teaspoon vanilla flavouring
  • 1 teaspoon rum flavouring

For lubrication:

  • 4 g sugar-free apricot jam


Mix the ingredients of the dough and let it rise in a warm place for 45-60 minutes. Divide into 2 equal parts and roll out into 26x28 cm rectangles. Simply mix the filling ingredients, spread it on the dough, roll it up and press the ends together and prick with a fork. Spread with apricot jam, then bake on a baking sheet lined with silicone baking paper in a preheated oven at 210 degrees for 10 minutes, then for another 30 minutes at 180 degrees, also with bottom-up baking. Wait until it cools down and slice to your liking. I got 14 slices from one bejgli.

hungarian bejgli

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