According to some sources, bejgli is originally from Silesia, a type of cake known in Europe since the 14th century. Others write about Armenian origins, and as is customary, the exact history of origins is obscured by the past. What is certain: bejgli was originally made in the form of a horseshoe, from which its German name is derived, and then it was introduced into the Hungarian language through Austrian mediation in the second half of the 19th century.
According to the old folks saying … if the walnut bejgli gets on the table at Xmas, it protect from spoilage. And also a poppy sead bejgli, then inhabitants of the house be in great abundance and happiness next year. And last but not least … the new year will soon bring a husband to the young girl/s
Surely there are gourmets who improve on the traditions with the Xmas chestnut bejgli with other various fillings.
During the high holiday season in December the scent of the baking begli in your home is a dream itself.The Dried Plum-Mazipan Bejgli stands # 1 for me next to the chestnut, walnut and poppy seed bejgli.
Now let’s go the the next level … Receipt – Dried Plum-Mazipan Bejgli
Ingredients for 2 roll bejgli: 30 dkg flour, 7.5 dkg butter, 5 dkg of fat, 4 dkg powdered sugar, 1 dkg of yeast, 1 egg yolk, small pinch of salt, 1 dl milk. (+1 egg for greasing the top).
For the marzipan filling: 25 dkg prunes, 15 dkg of marzipan paste, 10 dkg candied minced almonds, 1 dl plum pálinka (but not nessesary, but it brings an extra taste.
Meanwhile prepare the marzipan filling: Cut the marzipan into small cubes and heat it with the sugar, add the prunes soaked in pálinka, and finally add plum jam.
Preparation step-by-step … making bejgli cake:
Sift the flour and then crumble the yeast. Add several ingredients of the dough to the flour and knead the elastic dough from the whole with a machine or quick movements. Divide the kneaded dough into two equal pieces and then form into two loaves from the dough and cover with a kitchen towel a place it at cool place for at least 1 hour. Thenafter, stretch the dough (without undercutting) into a rectangle. When making bejgli, make sure that the filling and dough are the same amount.Spread the cooled filling on the dough, leaving a 1 cm section on each side. Fold the edges of the dough inwards and then roll up the bejgli evenly. Be sure to make the same amount of filling and dough when making bejgli.
Stir in the egg yolk and thinly with it the bejgli. Place the smeared bejgli in a dry, cold place until the egg layer is dry.
Prick the side of the bejgli (this is needed so that the steam can come out and not crack) and the top. Bake the bejgli in a preheated 180 °C oven.
© Aggie Reiter
Rolling in Budapest 