 |
| poppy seeds, cookbook picture |
After first trying beigli in a Hungarian language class, I was hooked. It's bread (so of course I love it) with a walnut or poppy seed filling. I had been buying it occasionally from the market, but I wanted to see if I could make it myself. It's traditionally eaten at Christmastime, so consider this a practice batch!
 |
| ready to eat |
Poppy seeds are very popular here, and I'm learning to like them. They have an earthy taste that I prefer to improve with the addition of sugar and spice. After making this recipe, I understand why this is a holiday food-- it takes a lot of time and work! And the beigli disappears all too soon. I followed the recipe below very closely and it turned out virtually the same as the store-bought beigli. Next time I have got to try to the walnut version.
No comments:
Post a Comment