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

Diós és Mákos kalács (bejgli)

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


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.

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