We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preparation time: less than 120 minutes
HOW TO PREPARE BAIGLI RECIPE (Cozonacel with walnut):
Dissolve the yeast in warm milk and sugar and a little salt. In a bowl put flour that you mix with lard and margarine then add 1 egg yolk and whole egg, then dissolved yeast and milk. Knead the dough until smooth and leave it to rise for about 40 minutes in a warm place. Divide the resulting dough into three equal parts. Spread each part in a rectangular shape with a thickness of 3 mm over which we put 1/3 of the filling (over the ground walnuts add hot milk and sugar and vanilla sugar and peel of lemon and mix well and divide into three parts). We put the coconuts with walnuts in a tray lined with baking paper, grease them with an egg yolk and leave them to ferment for about 15 minutes, then bake them for about 40 minutes on the right heat.
Ingredients Baigli & # 8211 bejgli & # 8211 Hungarian with poppy seeds and walnuts:
- 1 kg. of white flour (we used Hungarian flour 550, it is important that for this dough we use a flour with a minimum of 9.5% protein, find the information on the package)
- 300 grams of butter
- 200 grams of lard
- 4 yolks
- 200 ml. of milk
- 200 grams of sugar
- 2 tablespoons sour cream (sour, not whipped cream)
- 40 grams of yeast
- 2 sachets of vanilla sugar
- peel of 1 lemon and 1 orange (or 2 lemons)
- 1 tablespoon of rum
- 1 teaspoon grated salt
- 250 grams of ground poppy seeds + 250 grams of ground walnuts (or 500 grams of either)
- 400 grams of sugar (which will be divided between the two different fillings)
- 2 sachets of vanilla sugar
- 200 ml. milk (the same, divided between the two different fillings)
- 4 egg whites
- peel of 1 lemon (in poppy seed filling)
- optional: 40 ml. of rum (in walnut filling)
Preparation of dough for Hungarian baigli & # 8211 bejgli & # 8211 with poppy seeds and walnuts:
First, a "family picture" with the ingredients, in the lower left you can see the yeast mayonnaise already activated (I mixed the yeast with 1 tablespoon of sugar until liquefied, I added lukewarm milk and 2-3 tablespoons of the total amount of flour I waited a few minutes for the yeast to blister).
If you knead the dough by hand, pour the flour, sugar, salt and lemon zest into a bowl. Add all the fat (butter and lard) and rub the fat well with the flour until it becomes a homogeneous mass with a sandy appearance. Then add the mayonnaise and the beaten egg yolks and then the rum. Knead quickly until a homogeneous dough is obtained.
But I did this: I beat the yolks with salt and sugar. I added the rum and all the soft fat at room temperature. I mixed the yolks with the butter and lard using the mixer. After homogenization, I added the cream and incorporated it well into the composition. I poured this mixture into the pan of the bread machine. I poured the activated mayonnaise on top, then I put the flour and the citrus peel.
I put the tub in the car and set the short kneading program. With a little help, (I stopped the machine a few times and turned the dough upside down) the bread machine quickly kneaded my smooth dough.
2. Quickly shape the dough into a ball (or rather a cannonball, because it is large). Wrap and refrigerate for 30 minutes. It is very important to keep the dough cold, so that it does not leaven excessively, in which case it will crack a lot when baked.
Preparation of Hungarian baigli & # 8211 bejgli & # 8211 fillets with poppy seeds and walnuts
Prepare the fillings while the dough is in the fridge.
3. The milk is divided into two saucepans (for each filling 100 ml each). Bring the milk to the boil with the sugar evenly divided, at 2. When the sugar dissolves, add the walnuts and the ground poppy seeds to each saucepan. Stir vigorously until a thick, pasty composition is formed.
4. Remove from the heat, add 1 sachet of vanilla sugar to each of the fillings. In the walnut filling, add (optionally) a tablespoon of rum essence and in the poppy seeds grated lemon peel (only the yellow part, intensely flavored). Mix well. Whisk the egg whites and divide between the two compositions, mixing well. Finally, the fillings should have a sticky consistency without flowing.
Assembly and baking
5. Turn on the oven and set it at 180 degrees Celsius.
6. Take the dough out of the fridge and place it on the work surface sprinkled with flour. Divide the dough into 8 equal parts. We keep on the work surface only the piece of dough we are going to work with, we put the others in the fridge. On each side, roll a rectangle of dough of approximately 22 x 28 cm with the rolling pin. (the sheet should be 3-4 mm thin. maximum) which is greased with the filling.
7. Fold the shorter sides inwards by about 2-3 cm. so as not to let the filling come out, then roll the cake tightly.
8. Place 4 baigli in the tray & # 8211 in which I laid a sheet of baking paper & # 8211 and grease on top with beaten egg yolk with 2-3 tablespoons of water. Prick from place to place, with a fork or a skewer stick, piercing the cakes from top to bottom. This will help limit excessive cracking during baking.
9. Place the tray in a cool place (a cool pantry or even in the refrigerator) for 5-6 minutes, until the yolk on the surface is slightly wilted. After this very short waiting time, put the tray in the preheated oven at 180 degrees Celsius. Bake for about 30 minutes, brown well and bake inside (try with a toothpick).
It is absolutely natural for this extremely fragile cake to crack from place to place during baking. To limit cracking, observe points 2 and 8.
Before cutting, the baigli must be completely cooled. Therefore, let the baked cozonacs cool, preferably on a cake rack.
After cooling, these unspeakable cakes can be wrapped in food foil (individually) and kept in a cool place (pantry) as soft as the day they were baked, I would say they are even more good. I kept them for a week at most and they were perfect. May it be useful to you!
Did you like this recipe?
Beigli with Nuca
The best and most beloved cake that is prepared every year in our country is this Hungarian cake, Beigli with Nuca. It's that thin cake with a lot of walnut or poppy seed filling. Beigli with Walnut, or as many know it as Baigli, is a Hungarian cake that is prepared especially in Transylvania. If you haven't tried this Baigli yet, I highly recommend you do it.
In the following we present you the recipe for Beigli with walnut and in VIDEO format
You can find other delicious cake recipes by clicking on the titles in the images below.
- Cozonac Leopard
- Cozonac Szekler- Kurtos Kalacs
- Cozonac slices with cinnamon
- Cozonac Stuffed Puffs-Fonott Kalacs
Dough ingredient & # 8211 Beigli with Walnut
600 g flour
200 g lard
2 egg yolks
15 g of fresh yeast
200 ml of milk
1/4 teaspoon salt
100 g sugar
From the given quantities you get dough for 3 small twists.
Filling Ingredients & # 8211
400 g ground walnuts
5 tablespoons sugar (or more depending on how sweet you want the filling)
grated peel from 1 organic lemon
100 g raisins (optional)
200 ml of hot milk
Filling ingredient & # 8211 Beigli with poppy seeds
100 g mac
6 tablespoons sugar
150 ml of hot milk
grated peel from 1 orange
Other ingredients for greased
1 egg white
Prepare the dough & # 8211 Beigli with Walnut
In the flour we put the lard with which we work well until we obtain a sandy composition. We add the salt and the sugar. The yeast is dissolved in 200 ml of milk at room temperature. We also put the egg yolks in the milk and mix.
Add the prepared milk as above to the flour mixed with lard and work the composition until it becomes homogeneous. The dough obtained is divided into 3 equal parts. Each piece is wrapped in foil and left to cool for 1 hour.
While the dough is cold, prepare the fillings.
While the dough is cold, prepare the fillings.
Prepare Beigli Stuffing with Walnuts
Ground walnuts mix with 5 tablespoons sugar, grated lemon peel and raisins. Heat 200 ml of milk and pour over the walnuts. Stir and set aside.
Mac Stuffing Preparation
The poppy is ground together with the sugar in the coffee grinder. Add the grated orange peel and mix 150 ml of hot milk. Put it aside.
Remove the pieces of dough from the cold and spread them in a rectangular shape to a thickness of about 3 mm. The walnut filling is divided into 2 equal parts. On the spread dough we put a part of the filling with walnuts and we spread it in such a way as to leave the dough free on the edges about 1 cm. On the 2 longer sides, fold the dough over the filling and start to twist the twist not too tightly. We do the same with the rest of the remaining dough.
The twists thus formed will be greased with egg yolk and put the tray back in the cold for 30 minutes until the yolk, when touched by hand, does not stick to the finger. Remove the tray with the baigli twists and grease again with the yolks. Let it rest in the cold again for 20 minutes.
Meanwhile, turn on the oven to heat to 200 degrees Celsius with heating up and down with ventilation.
Now we will take the tray out of the cold and we will grease the twists with egg white. This time we will leave the tray with the twists at room temperature for about 30 minutes to leaven. After they have rested in the heat, each twig will be pricked on top with a wooden prick.
When the oven is hot, bake the cake pan for 35-40 minutes.
Remove from the oven and leave to cool until the next day wrapped in a kitchen towel over which we will pull a bag. the next day you can cut beautiful slices of Baigli.
We are waiting for you with us on the Instagram page.
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so we can see them too.
You can also find us on the Youtube channel - Bucataresele Vesele, where we are waiting for you to subscribe, don't forget to press the bell to see when we post new recipes !!
this was cake made by me for Easter. The recipe belongs to Laura Sava and she called it & # 8220saviecuta& # 8220. I thought it was an easy recipe for my taste: more filling and less dough. I did both: with Mac and walnuts.
I tell you from the beginning that I doubled the ingredients and I got 8 cozonacs, which look more like rolls.
All ingredients should be left at room temperature for 1-2 hours before processing.
Place the flour in a large bowl and make a hole in the middle. Put the vessel aside.
In a small bowl, rub (like the ness) the yeast with the 2 teaspoons of sugar until everything is a homogeneous paste and over which the warm milk is poured (it should not be too hot because otherwise you will scald the yeast and it will not grow). Homogenize again and sprinkle a little flour on top. Allow to rise for 15 minutes in a heated place. After it has grown, pour it into the hole previously made in the flour, where it is mixed with the yolks, salt and sour cream.
Now come into play your hands, which must be clever and knead the dough well, which will look like a pile of untied crumbs.
Butter or margarine (I used margarine Union) is heated for 15 seconds in the microwave to make it softer. Then add to dough knead well and knead well until all the margarine is incorporated and the dough becomes a compact and non-sticky mass. Don't be scared, the whole process of incorporating butter or margarine does not take more than 10 minutes, maximum 15.
Shape the dough into a ball, cover the bowl in it with plastic wrap or a clean kitchen towel and leave it to rise for 1-2 hours in a warm place.
As the dough grows we take care of the filling. maculate grind in a coffee grinder and nut either it is given by the machine or the food processor, or it is chopped with a knife (if you want the core to have a larger granulation). I chopped it in the food processor, taking care to have a few bigger pieces in between. Then heat the milk with the sugar until the sugar has melted.
& # 8230moment when it is removed from the fire and its poppy is added immediately walnut kernels. Mix well and leave to cool.
When the composition has reached room temperature, add the beaten egg whites together with the powdered sugar and a pinch of salt. It incorporates well.
Here's what it looks like after fermenting:
The dough is divided into 4 equal parts and then each piece of dough is spread in the form of a rectangular sheet, about 3 mm thick, on a surface sprinkled with a little flour.
Spread evenly on top filling (also divided into 4 equal parts).
Roll everything as tight as possible and place in a tray lined with baking paper, where grease the baigli or Banat cozonacs with egg yolk.
Place in the preheated oven at 180 ° C (low to medium flame) for about 30 minutes. I'm ready when the toothpicks pass the test.
wonders bananas cozonaci they were a delight, especially the ones with walnuts (they are my favorites).
After they have cooled completely, they are individually wrapped in plastic wrap to remain tender.
Label: walnut baigli
Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.
Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.
I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.
My favorite networks
What else do I read
How to make a recipe for baigli with poppy seeds and walnuts?
I prefer to use dry yeast and make leavened dough. But it can also be made with baking soda.
Sift the flour into a bowl and mix the dry yeast or baking soda with the lemon juice.
Put the lard, sugar and butter in another bowl and mix well, adding little by little the cream and the flavors (vanilla, lemon).
Add the flour with the looser and the yolks, salt and knead lightly, adding little by little warm milk.
If it is baking soda, when you have a homogeneous dough, set it aside and let it rest. If it is yeast dough, continue kneading for about 20 minutes, until the dough comes off the hand.
With so much fat, the dough will shape very easily and will not be sticky at all. I used Manitoba flour.
Cover with foil and leave to rest for 1 hour.
The poppy grinds, but I don't like it being just a little ground, I grind it very little in the grinder.
Put the milk on the fire, together with 100 g of sugar, and when it boils, add the poppy seeds and mix.
Leave it on the fire, until the milk is absorbed, 2-3 minutes. Add the lemon peel and set aside.
The ground walnut is mixed with 100 g of sugar, rum and the remaining egg whites. If it is not soft enough, add a little more milk until you get a cream. Do not grind the walnut very finely, it is great when it has some bigger pieces & # 128578
Divide the dough into 2 and spread a rectangle on the table. Put the filling and roll.
Put the ends inside so that it does not flow into the tray. Do the same with both fillings.
They are placed in a tray lined with baking paper, but I tore a piece of paper for each cake and put a roll of cardboard between them (left over from kitchen napkins). That way, they won't get too big.
Beigli with Nuca
Boil the sugar with 200 ml of milk until it has dissolved, add the ground walnuts and leave on the fire, stirring constantly, until it thickens. If you get a cream that is too thick that cannot be spread on the dough sheet, add a little more warm milk, but be very careful, because the paste becomes very soft.
Leave to cool.
Incorporate drained raisins, optional.
Grease the yeast with 1 teaspoon of sugar, a little warm milk and 1-2 tablespoons of flour.
Leave covered, in a warm place, until the mayo grows (10-15 min).
Meanwhile, sift the flour 3 times, add the eggs, the yolks, ½ cut fat, ½ fat, melted and cooled, the rest of the sugar, the salt powder and the grated lemon peel.
Incorporate the mayonnaise raised and gradually, warm milk.
Knead a cake-like dough, homogeneous, elastic until it comes off the bowl and hand easily.
Divide the crust into 6-8 equal pieces and spread them one by one in a thin, rectangular sheet.
Distribute evenly from the filling over the entire surface and roll, not very tightly, in a roll. Seal the ends well.
Do the same for all sheets.
Place at a distance, 2, 3 or 4 rolls (depending on the size of the tray used) in the tray lined with baking paper and grease with lightly beaten egg yolk with milk or sugar.
Put in the preheated oven, over low heat, for the first 10-15 minutes (to complete the growing process, completely), then increase the flame to the right heat and leave until it is baked and nicely browned (25-35 min in total) .
Remove to a grill and allow to cool completely.
Wrap in a clean napkin and keep in a bag.
They can be kept for a week, wrapped in aluminum foil.
Bake the rope with walnuts or poppy seeds
Preheat the oven to 170 ° C (medium stage for those with gas) and put the tray in the oven for 50 minutes. If you notice that they are browning too much, cover them with baking paper for the last 10-15 minutes.
Here are how wonderful these poppy or walnut strings are!
Here is the wonderful poppy rope.
Rope with walnut & # 8211 fluffy dough and sweet and fine cream. Here are some slices of walnut rope.
You can also make a poppy-woven cake with a lot of creamy filling - the recipe here.
BAIGLI WITH POPPY AND WALNUT & # 8211 HUNGARIAN COZONACI
Baigli with poppy seeds and walnuts, celebrities Hungarian cakes with tender dough and lots of delicious filling. These creamy and particularly tasty rolls are made quite easily unlike traditional cozonacs. They do not require kneading, they have plenty of filling and are extremely good.
The recipe is by Laura & # 8211 retetecalamama.ro, for which I thank her whenever I make these delicious baigli with poppy seeds and walnuts. Thanks !
Find on the blog a collection of cake recipes, one more interesting than another.