Bejgli
Bejgli

Voici la recette selon Véronique Dubi, ma mère. C'est aussi comme moi je le fais, quoi que je le fais bien moins souvent qu'elle. C'est prèsque toujours aux noix de Grenoble qu'elle le faisait et c'est bien meilleur! Juste 2-3 fois que j'ai goûté à une version avec graines de pavot.. décrite plus bas.. probablement dans des temps où les noix de Grenoble coûtaient trop cher.

Garniture :
-400 gr noix de Grenoble moulu
-1 t. de chapelure
-1 t. de raisins secs
-1 t. de sucre
-1 sachet de 9 gr de sucre vanille
-1 1/3 t. de lait
-1/4 de citron.. ou du jus

Pâte :
-5 t. farine
-1 1/2 t. sucre
-1 lb beurre froid salé
-8 c. à c. soda à pâte
-4 jaunes d’oeuf
-2/3 t. crème sure ou lait

-émietter le beurre dans le mélange de farine, sucre et soda à pâte -ajouter les jaunes d’oeuf et la crème sure.
-bien mélanger à la cuillère, puis à la main
-faire 3 boules égales (plus biscuits)
-étendre sur un linge enfariné
-faire roulades
-déposer les roulades côte à côte dans un plat graissé et enfariné
-faire des trous
-cuire à 375° F (191°C) pendant 1/2 à 3/4 d’heure.

Servir avec sucre en poudre saupoudré dessus

Index

et voici ce que j'ai trouvé sur le net en 1997.. le paragraphe "and the guest, should he come for an elevenses, dinner, high tea or supper, invited or uninvited, hungry or full, will not escape his fate. He has to taste the roll and give his opinion, which must, of course, be only the best. The adjectives he uses must never be lower than phenomenal or he is liable to fall out of grace with the lady of the house for ever."M'a fait énormément sourire puisque j'y reconnaissais bien ma chère mère, quoi que le Bejgli de ma mère était tellement délicieux que personne n'aurait pensé à dire autrement ... *clin d'oeil et sourire tendre*

 

Walnut and Poppy Seed Milk Bread

Diós és Mákos kalács (bejgli)

Edited by: János Mohácsi (mohacsi@fsz.bme.hu)

The most distinguished place in the order of the main Christmas dishes, along with the roast turkey, is taken by the rich marbled Walnut and Poppy Seed Milk Bread (or Walnut and Poppy Seed Rolls?) Whether they are made of short of pastry or simple raised dough, whether the filling is rich or more modest, they are always the pride of the Hungarian hostess, even if she herself has not made them, but only ordered them from a confectioner.

A certain silent competition starts at this time of year among housewives, especially concerning walnut rolls (Poppy Seed Rolls have only secondary importance), and the guest, should he come for an elevenses, dinner, high tea or supper, invited or uninvited, hungry or full, will not escape his fate. He has to taste the roll and give his opinion, which must, of course, be only the best. The adjectives he uses must never be lower than phenomenal or he is liable to fall out of grace with the lady of the house for ever. You can find 4 special recipe for Christmas Walnut and Poppy Seed Milk Bread, in possesion of which you may enter the Christmas competition full of confidence.

Walnut and Poppy Seed Milk Bread (Version 1)

Ingredients for batter

1000 g/2 lb. flour,
200 ml/ 7 fl. oz. sourceam,
pinch of salt,
450 g/1 lb. butter or margarine,
35 g/1 and quarter oz. yeast,
50 g/2 oz. icing sugar,
5 egg yolks

 

Ingredients for walnut filling

450 g/1 lb. sugar,
100 ml/4 fl. oz. water,
300 g/11 oz. ground almonds,
300 g/11 oz. ground walnuts,
2-3 grated apples,
50-100 g/2-4 oz. apricot jam,
150 g/5 oz. sultanas,
vanilla sugar,
2 tablespoon of chopped quince cheese

 

Ingredients for poppy seed filling

600 g/1 lb. 5 oz. ground poppy seeds,
600 g/1 lb. 5 oz. sugar,
100 ml/4 fl. oz. water,
2-3 grated apples,
50-100 g/2-4 oz.
apricot jam,
150 g/5 oz. sultanas,
vanilla sugar,
2 tablespoon of chopped quince cheeese

 

Preparation
Dissolve the yeast in the sour cream. Rub the butter into the sieced flour and salt. Make a well in the centre and add the yeast mixture, the sugar and the egg yolks. Mix and knead until very smooth. Shape into ten balls and live to rise for 1 and half hours. Then roll out very thin and fill 5 with the poppy seed filling and 5 with the walnut. Roll up each looely place on a baking sheet and brush twice with egg. Prick with fork and bake in a hot oven until golden brown.

For the walnut filling, make a syrup with the sugar and water in a saucepan. Then mix in the ground walnuts and almonds. Remove from heat and add the other ingredients.

To make the poppy seeds filling, make a syrup with the sugar and water in a sauce pan. Then add the ground poppy seed and stir for a few minutes. Remove from heat and add the remaining ingredients.

 

Walnut and Poppy Seed Milk Bread (Gourmet's version)

Ingredients for batter
300 g/11 oz. butter, 1 and half tablespoon of sugar, 7 egg yolks, 300 ml/11 oz. milk, pinch of salt, 15 g/half oz. yeast, 1000 g/2 lb. flour

 

Ingredients for walnut filling
1 and quarter of kg/2 and half lb. ground walnuts, 1000 g/2 lb. sugar, hot milk, 60 g/2 and half oz. cooking chocolate, 450 g/1 lb. stoned and chopped dates, 3-4 peeled and grated apples, 150 g/5 oz. sultanas, 150 g/5 oz. chopped quince cheese, 4-5 tablespoon of appricot jam, half teaspoon of vanilla essence, 3-4 egg whites

 

Ingredients for poppy seed filling
225 g/8 oz. ground poppy seeds, 225 g/8 oz. sugar or honey, 1 teaspoon of grated lemon peel, half teaspoon of vanilla essence, 150 g/5 oz. sultanas, 4-5 tabespoon of apricot jam, 2-3 egg whites

 

Preparation
Dissolve the yeast in the milk. Cream together the butter, sugar and salt. Add the egg yols one bye one and the yeast dissolved in a little lukerwarm water. Fold in the sieved flour. Blend thoroughly with a spoon or by hand. Then roll out and fold three times on a floured pastry board, resting the dough for 30 minutes after each rolling and folding process. Then roll out very thin into squares of 30-33 cm/12-13 inch and spread with fillings below, leaving the edges (1-2 cm/half inch) free. Roll up in

the same way as for rétes. Place on a baking tin, brush with egg and prick in a few places with a fork. Leave to rest for 15 minutes, then brush again with egg. Bake in a slow oven to start with, then turn it up until the bread is golden brown.

For the walnut filling, dissolve the sugar and melt the chocolate in a little hot milk. Then add the ground chocolate in a little hot milk. Then add the ground walnuts and all the other ingredients, folding in the stiffly beaten egg whites at the end.

To make the poppy seeds filling, make a syrup with sugar or honey and a little water. Then add the ground poppy seeds and cook for a few minutes. Remove from the heat and mix in the lemon peel, vanilla essence, sultanas, jam and finally the stiffly beaten egg whites.

 

 

Walnut and Poppy Seed Milk Bread (Version 2)

Ingredients for batter
750 g/1 lb. 7 oz. flour, 350 g/12 oz. butter, 30 g/1 oz. sugar, pinch of salt 6 egg yolks, 150 ml/ 5 fl. oz. milk, 15 g/half oz. yeast

 

Ingredients for walnut filling
80 g/3 oz. honey, 120-130 g/ 4 and half oz. sugar, 250 g/9 oz. ground walnuts, 50 g/2 oz. finely chopped sultanas, 1 tablespoon of rum, cinnamon, grated lemon peel

 

Ingredients for poppy seed filling
80 g/3 oz. honey, 125 g/ 4 and half oz. sugar, 250 g/9 oz. ground poppy seeds, 1 tablespoon of rum, grated lemon peel

 

Preparation
Dissolve the yeast in the lukewarm milk. Sieve the flour and salt into a bowl. Rub in the butter, add the sugar and the egg yolks and mix in the yeast in lukewarm milk. Blend well together and knead. Put aside to rest in a cold place for few hours.

Then roll into rectangle and cut into strips. Spread with the walnut and poppy seed filling. Roll up, brush with egg white and bake in a moderately hot oven until golden brown.

 

To make the walnut filling, dissolve the sugar and honey in a saucepan over heat. Add the walnut and cook for a few minutes.

Remove from heat and mix in the sultanas and rum. Finally add the cinnamon and grated lemon peel to taste.

 

For the poppy seed filling, cook the honey, sugar and poppy seed in saucepan. Remove from heat and add the rum and lemon peel to taste.

 

Walnut and Poppy Seed Milk Bread (Version 3)

Ingredients for batter
400 g/14 oz. flour, 150 g/5 oz. butter, 15 g/half oz. yeast, 1 tablespoon of milk, pinch of salt, 100 ml/4 fl. oz. sour cream

 

Ingredients for walnut filling
150 g/5 oz. sugar, 2-3 tablespoon of milk, 200 g/7 oz. ground walnuts, 80 g/3 oz. chopped sultanas, 2 tablespoon of apricot or apple jam, 1-2 peeled and grated apples, grated lemon peel

 

Ingredients for poppy seed filling
200 g/7 oz. ground poppy seeds, 150 g/5 oz. sugar, 100-200 ml/4-8 fl. oz. milk, 80-100 g/ 3-4 oz. sultanas, grated apple jam or 1-2 peeled and grated apples

 

Preparation
Dissolve the yeast in the lukewarm milk. Rub in the butter into the sieved flour and salt. Add the sour cream. Knead well.

Divide the dough into two and leave to rest for 15 minutes. Roll out into fairly thin squares and spread one with walnut filling and the other with poppy seed. To make the walnut filling, make syrup with milk and sugar. Then add the ground walnut and

the remaining ingredients. For the poppy seed filling, make syrup with sugar and milk. Then add the ground poppy seed and cook for few minutes. Remove from the heat and mix in the remaining ingredients. After spreading the dough with fillings, roll up and leave to rest for 10 minutes. Brush with egg yolk and prick with fork. Place on a baking tin and leave for another 10 minutes. Brush again with yolks and bake in a moderately hot oven until golden brown.