Buy all ingredients right below the recipe
Ingredients
- 1 pc egg for brushing
- Juice and grated zest of 1 lemon
- Juice and grated zest of 1 orange
- 50 g soft butter
- 200 ml milk for the filling
- 300 g ground poppy seeds
- 250 g whole wheat flour
- 150 g erythritol for the filling
- 100 g all-purpose flour
- 5 g ground cinnamon
- 10 g fresh yeast
- 1 pinch salt
Steps
- 1For the dough, grind the erythritol into a powder and mix it with the other ingredients, except for the salt. Then add the salt and knead for about 7-8 minutes. After that, cover it and let it rise in a warm place until doubled in size.
- 2For the filling, place the ingredients in a saucepan, cook them together for 3-4 minutes, then let them cool.
- 3Divide the risen dough into 2 pieces and form them into approximately 25 x 30 cm rectangles on baking paper.
- 4Spread half of the filling onto one piece, but make sure to leave about a 2 cm strip at the top for folding. Then fold in the edges by 1 cm and roll it up (not too tightly, as it might crack). Do the same with the other piece.
- 5Place them on a baking tray, prick them with a fork, and brush with egg yolk, letting it dry in a cool place.
- 6Lightly beat the egg white, and once the yolk has dried on the bejgli, brush it with the egg white as well, and let this dry too.
- 7Bake in a preheated oven at 200 degrees Celsius for 15 minutes, then reduce the temperature to 180 degrees Celsius and bake for another 12-15 minutes.
- 8Let it rest for at least 2-3 hours before slicing.
- 9If you have any food sensitivities or are following a diet, please ensure you check the ingredients before preparing this recipe!
