This recipe for Bejgli / Beigli (Poppy-Seed Bread) was provided by Robert Chapman from his Göltl family recipe collection. He credits his aunt, Louise (Göltl) Bigler, for the recipe and notes that among my mother and her three sisters, Aunt Louise was the best cook


BEJGLI / BREAD ALA AUNT LOUISE
(from Robert Chapman)

Dough, Ingredients:
  • 1/2 cup water, lukewarm
  • 4-1/2 tsp. dry yeast
  • 4 eggs (large)
  • 1/2 cup lard or shortening, soft
  • 1-1/2 cup whole milk, warm
  • 1/2 cup sugar
  • 2 tsp. salt
  • 8 cups flour
Preparation:
  1. Prepare and pre-measure ingredients.
  2. In a small bowl, place the warm water then the yeast and let it dissolve (about 5 minutes or until foamy).
  3. In a large bowl, beat the eggs then stir in the lard or shortening, milk, sugar, salt and dissolved yeast mixture until combined.
  4. Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface and knead it until it is smooth and elastic (about 5-7 minutes). The dough should be soft but not sticky. If the dough is too sticky, add more flour.
  5. Form the dough into a ball and transfer to the large bowl. Cover with plastic wrap place in a warm, draft-free spot. Let it rise to double in bulk (about 1-1/2 to 2 hours).
  6. Prepare the filling.
Poppy-Seed Filling-Ingredients:
  • 1-1/2 lbs. poppy seeds
  • 1 cup of raisins
  • 4 cups of milk
  • 3 cups of sugar
  • 4 oz. of butter
(continued on page 2)
Filling Instructions:
  • 6a. Wash and grind/mince poppy seeds and raisins, then put them in a sauce pan and add the milk, sugar and butter.
  • 6b. Cook on medium heat (stirring often) until mixture thickens to a spreadable consistency.
Preparation, continued:
  1. Using a sharp knife or pastry cutter, divide the dough into two equal parts. Roll out each piece into a rectangle (about 14x12 inches).
  2. Spread the prepared filling onto the dough rectangles leaving a margin of at least one inch on all edges, then roll them up lengthwise, ensuring the rolls remain tight and firm.
  3. Cover rolls with a cloth and let them rise again (about 45-60 minutes).
  4. Carefully transfer the rolls onto parchment paper lined baking sheet. To obtain a golden-brown color, brush rolls with egg wash
    (1 egg + 1 teaspoon of water, well mixed).
  5. Bake in a 350°F, preheated oven until golden brown and firm to the touch (about 30 minutes). Allow rolls to cool (about 15-30 minutes).
  6. Slice just before serving dust with powdered sugar then arrange the slices overlapped (like roof tiles) on a plate.
  7. Serve.
Options / Substitutes
  • Egg Wash: (one egg + a tablespoon of water mixed)
  • Powdered sugar for dusting
  • Other fillings (e.g., prune mixture walnut mixture or jelly).
Notes:
This sweet dough recipe can be used for donuts.