1W2aie2, 242 PM Recipe: Beil - the Hungarian Christmas cake - Ingmar - Recipes by ingredients Recipe: Beigli - the Hungarian Christmas cake PAKIOI 5 from 2 votes PREP TIME COOK TIME 1 hr 25 mins 35 mins COURSE CUISINE Dessert Hungarian INGREDIENTS © 100 ml milk =0,42 US cups * 50g 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 * eggs * 200g ground walnuts =7 oz * 150g suga * 2 tbsp apricot jam or orange marmelade 75 ml milk =0,32 US cups 100 ml raisins =0,42 US cu 3 oz Poppy seed filling (makos) * 200 g ground poppy seeds =7 oz © 150 g sugar =5,3 oz 2 tbsp apricot jam or orange marmel 75 ml milk =0,32 US cups 100 ml raisins =0,42 US cups htps:ingrnarepp/bloglrecipe-belgl-hungarian-chrstmas-cake! TOTAL TIMI SERVIN 2 rolls 2 hes‘ves, 242 PM Recipe: Belpt-the Hungarian Chrismas cake -ngmar - Recipes by Ingredients Brush with egg * 1eag INSTRUCTIONS 1, Heat the milk and sugar to around 37°C (100°F) 2. Crumble the yeast together with the milk and let it stand until the mixture has risen 3, Soften the butter and mix with the flour (use your hands) 4, Arrange the flour mixture with a dent in the middle and pour in the yeast mixture and the eggs. 5, Knead it all together 6. Cover and let it rest for 1 hour. 7. During this time you can mix the ingredients for the two fillings (but leave out the raisins for now) 8. Split the dough in two parts 9, Flatten each dough with a rolling pin to a square 10. Use a spatula to spread out the filling except for 1 cm of the edges, then add the raisins 11. Now fold the edges over the filling and press down on all four sides before rolling up the dough 12. Poke some small holes with a fork on the top and on the sides to avoid it from cracking 13. Brush with egg 14, Bake in the oven at 180°C (356°F) for 35 min 15, Let it cool under a towel ntps:ingmer.app/bloglrecipe-beigl-hungarian-chrstmas-cake/ 22.