Here’s a detailed recipe for Hirshon Hungarian Poppy Seed and Walnut Beigli — a traditional Jewish-Hungarian holiday pastry, perfect for Christmas or Hanukkah. Beigli are rolled yeast pastries with rich, nutty or poppy seed fillings.

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Hirshon Hungarian Poppy Seed and Walnut Beigli

Ingredients

For the Dough

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (110°F / 43°C)
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

For the Poppy Seed Filling

• 1 cup poppy seeds
• 1/2 cup sugar
• 1/2 cup milk
• 2 tablespoons honey
• 1 teaspoon vanilla extract

For the Walnut Filling

• 1 cup finely chopped walnuts
• 1/2 cup sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Optional: 1/2 teaspoon cinnamon

For the Egg Wash

• 1 egg, beaten with 1 tablespoon water

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Instructions

Step 1: Prepare the Dough

1. In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt.
3. Add softened butter, eggs, vanilla, and yeast mixture.
4. Knead until smooth and elastic, about 8–10 minutes.
5. Cover and let rise in a warm place 1–1.5 hours, until doubled in size.

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Step 2: Prepare the Fillings

Poppy Seed Filling

1. Grind poppy seeds finely in a coffee grinder or food processor.
2. In a small saucepan, combine ground poppy seeds, sugar, milk, honey, and vanilla.
3. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Let cool.

Walnut Filling

1. In a saucepan, combine chopped walnuts, sugar, milk, vanilla, and optional cinnamon.
2. Cook over low heat, stirring, until thickened slightly. Let cool.

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Step 3: Assemble the Beigli

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Punch down dough and divide into two equal parts.
3. Roll each portion into a rectangle, about 1/4 inch thick.
4. Spread filling along the long edge, leaving about 1 inch border.
5. Roll tightly jelly-roll style, pinching seams and ends.
6. Place rolls seam-side down on the baking sheet.
7. Brush lightly with egg wash.

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Step 4: Bake

1. Bake 35–45 minutes, until golden brown.
2. Cool on a wire rack before slicing.

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Tips

• Fillings should be thick, not runny, to prevent leaking.
• For an extra-shiny finish, brush rolls with a second layer of egg wash halfway through baking.
• Beigli can be stored in an airtight container for 3–5 days or frozen for longer.
• Optional: Sprinkle with powdered sugar before serving.

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If you want, I can also give a step-by-step guide with pictures for rolling Beigli perfectly, which is a bit tricky for first-timers.