Poppy Seed Beigli with Orange Zest

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Soft yeast dough rolled with a sweet, citrus-infused poppy seed filling, perfect for festive occasions or any time dessert is desired. This Hungarian-inspired recipe, ready in about 130 minutes, layers all-purpose flour, active dry yeast, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g all-purpose flour
• 7 g (1 packet) active dry yeast
• 150 ml, lukewarm whole milk
• 50 g granulated sugar
• 100 g, melted unsalted butter
• 2 large eggs
• 1/2 tsp salt
• 250 g ground poppy seeds
• 80 g powdered sugar
• 1 tbsp finely grated orange zest
• 100 ml milk
• 1 tsp vanilla extract

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bloom 7 g active dry yeast in 150 ml lukewarm whole milk with 1 tsp granulated sugar for 10 minutes until foamy.
2. Step 2: In a large bowl, whisk 400 g all-purpose flour with 50 g granulated sugar and 1/2 tsp salt. Add 2 large eggs, 100 g melted unsalted butter, and the yeast mixture; knead into a smooth dough for 8-10 minutes. Cover and let rise for 1 hour until doubled.
3. Step 3: Meanwhile, prepare the filling by heating 100 ml milk in a small saucepan until just warm, then add 250 g ground poppy seeds, 80 g powdered sugar, 1 tbsp orange zest, and 1 tsp vanilla extract. Stir well and simmer gently for 3-4 minutes until the mixture thickens and becomes fragrant. Remove from heat and cool.
4. Step 4: Preheat oven to 180°C (350°F). Roll the dough on a floured surface into a 30x40 cm rectangle about 1/4 inch thick.
5. Step 5: Spread the cooled poppy seed filling evenly over the dough, leaving a 2 cm border. Roll tightly lengthwise and seal the edges.
6. Step 6: Place the roll seam-side down on a parchment-lined baking sheet. Brush the top with a little milk.
7. Step 7: Bake for 35-40 minutes until golden and firm. Cool completely on a wire rack before slicing into 1.5 cm pieces.