Recipe: Beigli - the Hungarian Christmas cake (2024)

by Kalle 34 Comments

These cake rolls (Beigli) are made in almost every Hungarian family for Christmas and for Easter. The traditional recipe have one filling with poppy seed and the other with walnut. The filling can be altered with the addition of rum, vanilla, cinnamon, clove, coffee. The poppy seed roll and walnut roll are also common in other central and eastern European countries.

The biggest question is how to avoid it to crack! I just saw a trick in the comments that I would like to highlight:

I use a fork and poke holes along both sides, making parallel lines, about 2cm apart. This allows the steam to escape, which is the reason why beigli cracks.

There are of course many different variations on how to baka beigli, this is the refined recipe from my mother in law who is from Budapest and I think it is the best one you can find 🙂

The pictures are from earlier versions of the recipe where it was baked in higher temperature and for a shorter time. We have since discovered it becomes better to increase time in oven by 5 min and lower temperature to 180°C (356°F).

Here you can find this recipe in swedish.

Merry Christmas or as the Hungarians would say: Boldog Karácsonyi Ünnepeket!

See all Christmas recipes here >>>

More recipes from IngredientMatcherhere >>>

Recipe: Beigli - the Hungarian Christmas cake (3)

Recipe: Beigli - the Hungarian Christmas cake

5 from 2 votes

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Prep Time 1 hr 25 mins

Cook Time 35 mins

Total Time 2 hrs

Course Dessert

Cuisine Hungarian

Servings 2 rolls

Ingredients

  • 100 ml milk =0,42 US cups
  • 50 g sugar =1,8 oz
  • 25 g fresh yeast =0,9 oz (0,45 oz dry active yeast or 0,225 oz instant yeast)
  • 500 g flour =1 pound and 1,8 oz
  • 200 g butter =7 oz
  • 2 eggs

Walnut filling (diós)

  • 200 g ground walnuts =7 oz
  • 150 g sugar =5,3 oz
  • 2 tbsp apricot jam or orange marmelade
  • 75 ml milk =0,32 US cups
  • 100 ml raisins =0,42 US cups

Poppy seed filling (mákos)

  • 200 g ground poppy seeds =7 oz
  • 150 g sugar =5,3 oz
  • 2 tbsp apricot jam or orange marmelade
  • 75 ml milk =0,32 US cups
  • 100 ml raisins =0,42 US cups

Brush with egg

  • 1 egg

Instructions

  • Heat the milk and sugar to around 37°C (100°F)

  • Crumble the yeast together with the milk and let it stand until the mixture has risen

  • Soften the butter and mix with the flour (use your hands)

  • Arrange the flour mixture with a dent in the middle and pour in the yeast mixture and the eggs.

  • Knead it all together

  • Cover and let it rest for 1 hour.

  • During this time you can mix the ingredients for the two fillings (but leave out the raisins for now)

  • Split the dough in two parts

  • Flatten each dough with a rolling pin to a square

  • Use a spatula to spread out the filling except for 1 cm of the edges, then add the raisins

  • Now fold the edges over the filling and press down on all four sides before rolling up the dough

  • Poke some small holes with a fork on the top and on the sides to avoid it from cracking

  • Brush with egg

  • Bake in the oven at 180°C (356°F) for 35 min

  • Let it cool under a towel

Tried this recipe?Let us know how it was!

Reader Interactions

Comments

  1. Recipe: Beigli - the Hungarian Christmas cake (4)garthnesstahun.science

    On Christmas Eve we usually have fish soup made from carp, stuffed cabbage and a pastry roll filled with poppy seed, or walnut. This Hungarian Christmas dessert is called Beigli.

    Reply

  2. Recipe: Beigli - the Hungarian Christmas cake (5)kathy

    Recipe: Beigli - the Hungarian Christmas cake (6)
    This is the best recipe so far. I have tried so many beigli recipes and not one of them has worked. This one is perfect!

    Reply

    • Recipe: Beigli - the Hungarian Christmas cake (7)Kalle

      Recipe: Beigli - the Hungarian Christmas cake (8)
      Thank you! I should probably say that this is the recipe of my mother in law who is from Budapest!
      Merry Christmas!

      Reply

    • Recipe: Beigli - the Hungarian Christmas cake (9)LawrenceT

      Just wanted to say I’ve had one of these with almond paste filling also mmmgood

      Reply

      • Recipe: Beigli - the Hungarian Christmas cake (10)Kalle

        Did you replace the whole filling with just almond paste? Or did you replace just the walnut and sugar in the filling for almond paste?

        Reply

        • Recipe: Beigli - the Hungarian Christmas cake (11)LawrenceT

          I meant that I’ve eaten 2 or 3 of these with almond paste filling in the past,
          and they were really good. With that being said I did not make them and,
          I do not know the recipe sorry.

          Reply

    • Recipe: Beigli - the Hungarian Christmas cake (12)Davod

      Hi

      I have tried this with both the walnut and poppyseed they have both suffered some cracking the poppy is worse basically along the bottom all the way on both sides large long crack, other than that it’s a great recipe but any idea how to reduce cracking maybe my oven should be a bit cooler?

      Reply

      • Recipe: Beigli - the Hungarian Christmas cake (13)Kalle

        The one in this recipe is actually cracked all along the side but not on the photo side 😉
        It is a gamble every time if it will come out nice or cracked. I don’t know if there’s a secret to avoid the cracks unfortunately. One of the most commonly things discussed between Hungarian grandmas when closing in on Christmas 😉

        Reply

        • Recipe: Beigli - the Hungarian Christmas cake (14)Krisztina

          I use a fork and poke holes along both sides, making parallel lines, about 2cm apart. This allows the steam to escape, which is the reason why beigli cracks. My mother taught me this trick and it works beautifully every time.

          Reply

          • Recipe: Beigli - the Hungarian Christmas cake (15)Kalle

            Thanks! Will try this next time! I’ll also update the recipe with this trick!

      • Recipe: Beigli - the Hungarian Christmas cake (16)Nora

        Just a suggestion – maybe it needs to have a casserole dish half full of water (on bottom rack) when baking. This helps cheesecake from cracking – maybe it will also help the beigli. I have already tried 2 other recipes and I am now going to try this one as I wasn’t 100% happy with the other recipes. I think I will put some water on bottom of stove and see if it helps.

        • Recipe: Beigli - the Hungarian Christmas cake (17)Kalle

          Good idea! Will try that this year too!

          Reply

  3. Recipe: Beigli - the Hungarian Christmas cake (18)melody Szabo

    Please could you tell me is it plain flour or self raising.?

    Reply

    • Recipe: Beigli - the Hungarian Christmas cake (19)Kalle

      It is plain flour from wheat

      Reply

  4. Recipe: Beigli - the Hungarian Christmas cake (20)Brenda

    Growing up my mom called these Kalach. Loved the walnut filling made with nuts, beaten egg whites and vanilla. Wonder why the name is different. Has any one had these shoe horn shaped bread topped with poppy seeds?

    Reply

      • Recipe: Beigli - the Hungarian Christmas cake (22)Les

        They must be thinking of Makos Guba made with hungarian Kifli. Also very delicious.

        Reply

    • Recipe: Beigli - the Hungarian Christmas cake (23)Catherine Mazei

      My family also called this Kalach, and prepared the walnut filling with whipped egg whites (we used only egg yolks for the dough, along with evaporated milk instead of regular—results in an even richer dough), and a touch cinnamon and orange rind instead of vanilla. I have not yet found any recipes using egg whites instead of milk in the filling (walnut—we do use milk in the poppy seed filling), Wonder if our families were from the same region of Hungary?

      Reply

  5. Recipe: Beigli - the Hungarian Christmas cake (24)Darlene

    Do you mean keifli?

    Reply

    • Recipe: Beigli - the Hungarian Christmas cake (25)Kalle

      No, it is not called Keifli. Beigli is the name of this walnut/poppy seed roll.
      Maybe you were wondering about these? https://en.wikipedia.org/wiki/Kifli

      Reply

      • Recipe: Beigli - the Hungarian Christmas cake (26)Darlene

        No no I was answering a previous post

        Reply

  6. Recipe: Beigli - the Hungarian Christmas cake (27)Ildi Ingraham

    My mom made kiflis. She cut the rolled out dough into small triangles, put a little filling in the center and rolled them up into what looked like croissants. But kiflis don’t always have a filling in them. They are generally a breakfast food.

    Reply

  7. Recipe: Beigli - the Hungarian Christmas cake (28)Gabriella Davis

    Can I substitute active dry yeast for fresh yeast? Would it still be 25 grams?

    Reply

    • Recipe: Beigli - the Hungarian Christmas cake (29)Kalle

      To substitute fresh yeast for active dry yeast, use a ratio of roughly 2:1. Meaning you should use around 0,5 ounces of active dry yeast instead of 25g fresh yeast.

      Reply

  8. Recipe: Beigli - the Hungarian Christmas cake (30)Eli

    Does this recipe require specifically bread flour? Or can I use all-purpose flour instead?

    Reply

    • Recipe: Beigli - the Hungarian Christmas cake (31)Kalle

      All-purpose flour works fine!

      Reply

      • Recipe: Beigli - the Hungarian Christmas cake (32)Eli

        Thanks!

        Reply

  9. Recipe: Beigli - the Hungarian Christmas cake (33)Magda

    Can you covert measurements to American standards?

    Reply

    • Recipe: Beigli - the Hungarian Christmas cake (34)Kalle

      US measurements now added to each row!

      Reply

  10. Recipe: Beigli - the Hungarian Christmas cake (35)BeeGee

    While the dough is resting should it rise like a normal bread dough? I don’t think my yeast activated. I’m using instant yeast so cut the amount in half.

    Reply

    • Recipe: Beigli - the Hungarian Christmas cake (36)Kalle

      It will rise, but not as much as in a normal bread dough. If using instant yeast I think you should use 1/4 of the amount of fresh yeast

      Reply

  11. Recipe: Beigli - the Hungarian Christmas cake (37)Susana

    I have learned these tricks to avoid cracking.
    1. Do not bloom the yeast, just dissolve in cold milk
    2. Ler the dough rest in a cool place (I place it in fridge)
    3.make sure the filling is not too wet, make it kind of thick. Water vapor trying to escape is what makes it crack)
    After painting with egg poke lots of holes and let it rest at room temp. for half hr. before placing in owen.
    Hope this helps. It has worked for me. Merry Christmas!

    Reply

  12. Recipe: Beigli - the Hungarian Christmas cake (38)Alexis

    Hello! just tried… I hope to solve a misunderstanding of the quantities of the fillings! Each filling, walnuts or poppy seeds is for 2 roll compared with the quantities of dought ( so if you make both fillings you have to make dough for 4 rolls!).
    I had to choose a filling for the two rolls, or double the ingredients for the dough to make 4 rolls, or divide the ingredients for each filling!
    Anyway the taste was great… I’ll try it one more time soon,for sure!
    Merry Christmas!

    Reply

  13. Recipe: Beigli - the Hungarian Christmas cake (39)Ann Seprodi

    This is the closest recipe to my grandma’s. She used cream instead of milk. A little lemon zest in nut mixture.

    Reply

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Recipe: Beigli - the Hungarian Christmas cake (2024)

FAQs

What is the difference between Kalacs and Beigli? ›

Even many Hungarians are not aware of the difference. Kalács has a more airy and spongy texture than Beigli does, and the dough feels lighter when you taste it. Beigli is a little bit heavier and more crumbly in its texture.

How far in advance should I make a Christmas cake? ›

Opinions on the "maturing" of Christmas cakes does vary and is partly an issue of personal taste, but for the rich fruit type of Christmas cakes we would suggest making them up to 3 months ahead of Christmas.

What alcohol is good for Christmas cake? ›

What alcohol should you use? Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

How often should I put brandy on a Christmas cake? ›

Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin. To store, peel off the baking parchment, and store in a cake tin. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.

What is kalacs in english? ›

The Hungarian kalács (pronounced [ˈkɒlaːtʃ]) is a sweet bread very similar to brioche, usually baked in a braided form, and traditionally considered an Easter food.

What is the difference between challah and kalacs? ›

Traditionally, the delicious kalács, other Eastern European sweet breads, and tsoureki are made with butter and milk. Challah, however, is often parve, in keeping with the laws of kashrut, and made with oil (or margarine) and water, instead.

What keeps Christmas cake moist? ›

The popular custom of feeding the cake periodically with small amounts of alcohol can help to keep the cake soft and add extra flavour. This is done using a pointed teaspoon or cake syringe. Lighter spongier fruit cakes, which contain less sugar, can also be fed although they will not keep so long.

Is brandy or sherry better for Christmas cake? ›

Most people use brandy. I think this tastes better. This cake does NOT need to mature for weeks to taste gorgeous - 6 days from start to finish is as much time as you need. Although, if you prefer a more leisurely pace, that also works.

Can I use whiskey instead of brandy in a Christmas cake? ›

Whiskey serves as a great substitute for brandy in a fruitcake. Although whiskey comes from fermented grain mash while brandy is made from fermented grape mash, the process is so similar, that the flavor will be similar as well.

Do you leave Christmas cake in the tin to cool? ›

Leave the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy.

Do you feed a Christmas cake from the top or bottom? ›

Method
  1. It is best to feed your cake, every fortnight from when it has been baked. ...
  2. Using a skewer, prick several holes into the top of your cake. ...
  3. Spoon over 1-2 tbsp of the alcohol/fruit juice of your choice ensuring that the whole cake is evenly covered.

Why has my Christmas cake gone mouldy? ›

However in warm and humid conditions there is a risk that the cake develops some mould, particulary if it is stored for a longer time. If making the cake well in advance then it would best, if possible, to follow the freezing instructions with the recipe. You could then thaw the cake a week in advance.

Which alcohol is best for cake? ›

For example, rum and bourbon give off nutty and vanilla tasting notes that work well with pie filling, cake mix and cookie dough (much like a vanilla extract). Red wine, port and brandy, on the other hand, add a sweetness that pairs nicely with glazes, chocolate cake and gingerbread.

What alcohol can I use to preserve cake? ›

A good cake does not need preservative as it is not meant to stay for ever. However, some wedding cakes that are fruit based or fruit cakes in general tend to stay longer than normal because of the fact that the dried fruits used are soaked in rum, brandy or the likes.

What is a non alcoholic alternative to brandy in Christmas cake? ›

And you can use other alternatives such as sweet sherry, Grand Marnier or Amaretto. It is possible to use orange juice instead of alcohol to soak the fruits but we would not use it to feed the cake with after baking as fruit juice spoils more easily than alcohol.

What is a substitute for sherry in Christmas cake? ›

Dry Vermouth

Griffin says dry vermouth is the best direct substitute for cooking sherry because it mimics the flavor of sherry better than other options without the need for extra salt. Vermouth is a fortified white wine flavored with aromatic herbs, bitters, and spices, so it will add a ton of character to your dish.

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