Traditional Hungarian Easter Baigli – Poppy Seed & Walnut Rolls

These Hungarian baigli rolls are a cherished Easter treat with a silky dough and rich fillings. Homemade versions are tender, flavorful, and much more satisfying than store-bought. While a slight crack in the crust is common in homemade baigli, the taste and texture make them irresistible.

🕒 Prep & Baking Time

Prep Time: 1.5 hours (including dough rising)
Baking Time: 40 minutes
Servings: 4 baigli rolls
Difficulty: Intermediate

📝 Ingredients

For the dough:

500 g all-purpose flour
180 ml warm milk
1 packet dry yeast (7 g)
1 tbsp sugar
200 g butter (cold, cubed)
2 egg yolks

Poppy Seed Filling (for 2 rolls):

150 g poppy seeds
150 ml milk
5–6 tbsp sugar
1 tsp vanilla extract

Walnut Filling (for 2 rolls):

150 g ground walnuts
½ tsp cinnamon
3–4 tbsp sugar
Warm milk (approx. 100 ml)

For brushing:

1 egg yolk
2 tbsp milk

🔪 Step-by-Step Instructions

Prepare the dough:
In a food processor, mix the flour, cubed butter, and egg yolks until crumbly. Transfer the mixture to a bread machine set to the dough program (kneading + rising), adding warm milk, yeast, and sugar. Alternatively, knead by hand until elastic, cover, and let rise in a warm place for 1 hour.
Make the poppy seed filling:
Grind poppy seeds and sugar finely in a coffee grinder. Simmer in milk for about 10 minutes, stirring frequently until milk is absorbed. Cool, then add vanilla.
Make the walnut filling:
Mix ground walnuts, sugar, and cinnamon. Slowly add warm milk until the mixture forms a spreadable paste.
Divide and roll:
Cut dough into 4 equal pieces. Roll each piece into a rectangle approximately 15 x 25 cm, not too thin.
Fill and roll:
Spread poppy seed filling on two dough rectangles and walnut filling on the other two, leaving 1–2 cm clear on the edges. Roll tightly along the longer side. Use a fork to prick the sides of the rolls to prevent bursting.
Brush and rest:
Mix egg yolk and milk, brush the rolls generously. Place rolls on a parchment-lined baking tray, cover with a plastic bag, and let rest for 30 minutes in a warm spot.
Bake:
Preheat oven to 180°C (350°F). Bake rolls for approximately 40 minutes until golden and cooked through.

💡 Tips & Troubleshooting for Cracking Dough

Cracking on the sides is common in homemade baigli and part of its rustic charm.
To minimize cracks:
- Roll dough a bit thicker to avoid thin fragile spots.
- Avoid overfilling; a thinner, evenly spread filling helps.
- Pricking the sides with a fork (as you did) allows steam to escape and reduces splitting.
- Make sure dough isn’t too dry — if it feels stiff, add a tablespoon of milk.
- Keep dough and filling cool during assembly to maintain elasticity.
Even experienced bakers sometimes see cracks, but they do not affect flavor or texture.

🧾 Final Thoughts

These traditional Hungarian baigli rolls bring a festive spirit to your Easter table with their silky dough and luscious poppy or walnut fillings. While the crust may crack slightly during baking, their rich flavor and tender crumb more than make up for it. Keep practicing and experimenting—the perfect baigli is just a few tries away!