Hungarian poppy seed strudel: Beigli

Preparation

1. 1

   Warm the milk slightly, dissolve the yeast and icing sugar in it, and leave for 10 minutes until lightly foamy.

2. 2

   Rub the butter into the flour until crumbly. Add the yeast mixture, eggs, orange zest and salt. Knead into a smooth dough, cover and leave to rise in a warm place for 1 hour.

3. 3

   Heat the milk in a saucepan. Add the poppy seeds, sugar and semolina. Cook, stirring constantly, until the mixture thickens. Stir in the orange juice and allow the filling to cool until spreadable.

4. 4

   Divide the dough into two equal portions. Roll each portion into a thin rectangle on a lightly floured surface. Spread the poppy seed filling evenly over the dough, leaving a small border around the edges. Roll up from the long side and gently seal the ends.

5. 5

   Place the rolls on a baking tray lined with baking paper. Beat the egg and brush it over the rolls. Prick each roll several times with a fork to prevent cracking. Leave to rest for another 20 minutes.

6. 6

   Preheat the oven to 180°C (356°F), conventional heat (top and bottom).

7. 7

   Bake the Beigli for approximately 30 minutes, until golden brown. Allow to cool completely before slicing.