Скачать или смотреть 🧺Traditional Hungarian Beigli / Hagyományos mákos bejgli | Chef Gabriel

In this video, I welcome you into my modest, rustic kitchen,
where I prepare a traditional Hungarian dessert: Beigli with poppy seeds.

Throughout the entire video, you will hear traditional Hungarian folk music played on accordion.
This music accompanies the cooking process from beginning to end
to create a calm, nostalgic atmosphere
and to honor the cultural roots of this beautiful recipe.

The Beigli recipe presented in this video is an original and authentic one,
which I received from a good friend of mine from Hungary, László Szabó.
He owns one of the oldest places dedicated to traditional Hungarian products,
where old recipes and handmade methods are still respected today.

His traditional workshop, Szabó Hagyományos Műhely,
is located in Kalocsa, Hungary,
a region well known for its deep culinary traditions and folk heritage.

This video shows that true tradition does not require luxury or modern machines.
It only needs simple tools, patience, and love for authentic food.

Thank you for watching.
Please enjoy the video until the end,
and feel free to like, comment, and subscribe.

🧺 INGREDIENTS

For the dough:

500 g all-purpose flour

250 g salted butter (cold)

2 egg yolks

100 ml milk (lukewarm)

50 g powdered sugar

For the filling:

Poppy seed filling (prepared in advance, thick and spreadable)

For brushing:

1 egg white

👨‍🍳 METHOD – STEP BY STEP

Warm the milk slightly. Do not overheat it.

Dissolve the powdered sugar in the milk.

Place the flour into a large bowl.

Add the cold butter, cut into small cubes.

Rub the butter into the flour with your fingers
until the mixture looks like breadcrumbs.

Add the egg yolks.

Slowly pour in the milk mixture.

Mix gently until a soft dough forms.

Knead lightly, just until smooth.

Cover the dough and let it rest for 30 minutes in a cool place.

Roll the dough into a rectangular shape.

Spread the poppy seed filling evenly over the surface.

Roll the dough tightly and seal the edges.

Brush the roll with egg white.

Let it dry for a few minutes, then brush again.

Preheat the oven to 180°C (356°F).

Bake for 35–40 minutes, until golden brown.

Allow to cool completely before slicing.

🍰 FINAL NOTE

This Beigli recipe reflects the beauty of simplicity,
patience, and respect for tradition—
values passed from generation to generation.