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Desert Baigli

Desert Baigli


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Knead a dough of all ingredients (yeast soaked in a little warm milk). The dough is divided into 3 pieces.

For the filling:

Put the milk on the fire together with the sugar until it dissolves. Then pour over the ground walnuts and mix. We do the same with poppy seeds.


Each piece of dough is spread in a thin sheet. Put the walnut composition and roll. We do the same for the one with poppy seeds. From this composition we will make 2 cakes.

Put the cakes in a lined tray and grease them with a beaten egg. Bake for 40 minutes.


A syrup is made from water and sugar, lemon peel and cloves.


When it's ready, add butter like a walnut and take out the cloves.


Mix the walnuts with the raisins, pour the hot syrup, then process well. Add the peach jam and let it cool.


Bake the yeast with milk and 3 tablespoons of sugar. Sifted flour is processed with pieces of margarine and beaten eggs, with a pinch of salt and milk with yeast. The dough is divided into 4 equal parts, without being put to rest, then stretch 4 sheets approx. the size of a sheet of A4 paper.


The cooled filling is spread evenly on the sheets, then rolled, bending the dough a little in the shorter parts.


Put the beigli relatives in the tray, not too tight because they will grow, grease them with a thin layer of beaten egg, then keep them in a cool place for an hour.


Before being put in the oven, the relatives will be stung in several places, so that the resulting gazelles do not crack them. Preheat the oven to 200 degrees and bake at this temperature for 35-40 minutes.
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Baigli with walnuts or with beigli, bejgli or Hungarian cozonac

Baigli with walnuts or beigli, bejgli or "Hungarian cake". Beigli, baigli, bejgli, cord or saviecuta are the names of a great cake. Some rolls of tender dough with a little yeast. The fillings must be generous, at least as thick as the sheet.

Baigli with walnuts or poppy seeds are not missing from Christmas menu or Easter. I'm from Arad and I know that many people here make beigli with poppy seeds or walnuts for the holidays. I usually fill them with walnuts and poppy seeds but I also experimented with chestnuts or coconut. Beigli is NOT a "Hungarian cake" but has Central European Jewish origins. The name "beigli" comes from Yiddish.

In our house, baigli have been made for at least 5-6 generations (for over 100 years) & # 8211 I still caught baigli made by my great-grandmother and according to her recipe I still make it today. Very good! The beigli dough is tender! Although it contains yeast, the beigli dough is NOT left to rise but kept as cold as possible. My great-grandmother made it with a mixture of butter and lard and it was very tender and tasty.

Bake 4 rolls at a time in an oven tray. Sometimes I make them & # 8222sorted & # 8221 & # 8211 2 with walnut and 2 with poppy seeds or 1 of each (poppy, walnut, coconut and chestnuts).

Not to be confused with walnut or poppy rope! The rope is made with cake dough and has a fluffy texture, while the beigli is fragile! Here you will find the rope recipe.

To make it easier for you and not to get annoyed that it cracks when you bake, we also made a variant of the baigli cake on the tray & # 8211 see here with walnut and here with poppy seeds. The taste, texture and aroma are identical to those of rolls.

From the ingredients below result 4 beigli rolls. Let's face it: 4 rolls come out of 500 g of flour! Beigli does not grow as thick as an elephant's trunk because it does not bake like the world in the middle!


Baigli is a kind of cake that is more often prepared by housewives from Transylvania and the west of the country. It resembles the cake recipe and is most often prepared for the big holidays.

For the baigli dough, first prepare a yeast mayonnaise, 3 tablespoons of flour and warm milk. After 30 minutes, when the yeast started to bubble, mix the butter with the sugar, lemon and orange peel, then mix with the yolks. Make a hole in the flour and pour the mayonnaise and the butter mixture there. Knead the dough and then leave it to rise until it doubles in volume.
For the filling, wash the poppy in cold water, drain it and then boil it in milk until it thickens. Add butter, essence and mix. Beat the egg whites and incorporate easily into the cooled cream.

Spread the baigli dough and place the filling, then roll. Place the rolls in a pan greased with oil and lined with flour, grease with egg and sprinkle with vanilla sugar. Bake in the preheated oven for 40-45 minutes.

Serve as a dessert or for breakfast with a cup of milk or coffee.
The source of this recipe is the culinary blog Truedelights.


Cherry Dessert & # 8211 Cheesecake

  • 500 g cream cheese
  • 90 g butter l 200 g biscuits
  • 100 g powdered sugar
  • 5 g gelatin
  • a bottle of vanilla essence
  • grated peel and juice from an orange
  • For fruit topping: 500 g fresh cherries
  • 5 tablespoons jam or cherry syrup
  • a tablespoon of starch.

Method of preparation

Mix the melted butter with the crushed biscuits. The obtained composition is placed in a special cheesecake tray, with removable walls. Refrigerate for 20-30 minutes. The gelatin is soaked in the orange juice, melted in the microwave or bain-marie and then allowed to cool. Mix the vanilla essence with the cream cheese and sugar. Pour little by little gelatin and incorporate. Pour the mixture over the cookie sheet and level well.

Topping: In a large bowl, place the cherries, orange peel, starch and jam or syrup and boil all for a few minutes until a sauce is obtained. Allow to cool slightly and pour over the cake.


Video: Baigli Cozonac Unguresc Super cu nuca mac fistic-Ttraditional homemade baigli -Best rool Baigli (July 2022).


Comments:

  1. Vujind

    This topic is simply incomparable :) It is interesting for me.

  2. Taukazahn

    Maybe enough to argue ... It seems to me that the author wrote correctly, but it was not necessary so sharply. P. S. I congratulate you on the last Christmas!

  3. Danris

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  4. Siddell

    In my opinion, this has already been discussed, use the search.

  5. Jakeem

    Where is your logic?



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