BEJGLI (Google it) a.k.a. one the most important foods at the Christmas table in Hungary! 😍
It's a pastry made with butter and yeast, with either walnut, poppyseed or chestnut filling. I made a chestnut and poppyseed one. I have to say they are really good, great flavours and easy to handle pastry. So here is the recipe if you'd like to try it! 😎
For 2 logs:
• 500 g GF all purpose flour
• 150 g butter or ghee, room temp.
• 60 g erythritol, or any other sweetener
• 1 egg + 1 egg to brush with before baking
• 4 g instant yeast
• pinch of salt
• pinch of vanilla powder
• 170 ml of any milk, I used coconut milk
I made 500 ml of vanilla custard and divided it between the 2 fillings, 300 ml in the chestnut - 200 ml in poppyseed, prepare according to packet, I used @droetkerbakes
vanilla custard & @thebridgebio
• 200 g chestnut puree, mine was unsweetened so I added 3 tbsp. honey, 1 tsp. vanilla essence and 1 tbsp. rum + the custard, mix well and set aside. • Or if you fancy poppyseed: In a large pan heat 2 tbsp. coconut oil & cook 150 g ground poppyseed with 300 ml vanilla flavoured coconut milk, 2 tbsp. honey, 1 tsp. vanilla essence until liquid reduced and it starts to thicken, then add the custard and 50 g raisins. Mix well and set aside to cool.
Put flour in a bowl, rub in the butter with your fingers until its crumbly, add all other ingredients and knead until it forms a nice dough. It might take a few minutes, but trust me it comes together nicely. Divide into 2, wrap in foil and let rest for 15 minutes. When dough has rested and fillings have cooled, roll out a square shape about 3 mm thick, spread filling evenly across, fold in 1,5 cm of pastry on the left and right side and then roll up, this way the fillings stay inside nicely. Brush with egg and bake at 180 celsius for 20-25 minutes.
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