Mákos Bejgli

Ingredients

• 220 g All Purpose Flour
• 80 g Unsalted Butter
• 180 ml Whole Milk
• 1 tsp Active Dry Yeast
• 1.3333333333333333 tbsp Vanilla Sugar
• 30 g Granulated Sugar
• 1 pcs Egg
• 0.5 tsp Salt
• 120 g Poppy Seeds
• 1 pcs Lemon
• 2 tbsp Apricot Jam

Method

1. Warm {whole_milk} slightly in a small saucepan over low heat until just lukewarm, then dissolve {active_dry_yeast} with a little {granulated_sugar}. In a mixing bowl, combine {all_purpose_flour}, {salt}, remaining {granulated_sugar}, {vanilla_sugar}, {unsalted_butter}, and part of {egg}. Add the yeast mixture and knead until smooth and supple, about until the dough is no longer sticky and feels elastic. Cover and let it rest until slightly puffed.
2. In a small saucepan over medium-low heat, combine {whole_milk}, {poppy_seeds}, {vanilla_sugar}, {apricot_jam}, and finely grated zest from {lemon}. Add a small pinch of {salt}, stir constantly for a few minutes until thick, glossy, and fragrant, then cool until spreadable.
3. Keep the {make_dough} dough covered at cool room temperature until slightly relaxed and easier to roll, with a smoother surface and faint rise.
4. On a lightly floured surface, roll the dough from the previous step into a thin rectangle. Spread the cooled poppy seed filling evenly, leaving a small border, then roll tightly into a log so the spiral stays neat. Transfer seam-side down to a lined tray.
5. Brush the shaped roll with the remaining {egg} for a thin, even glaze, then let it stand until the surface turns tacky rather than wet.
6. Bake the glazed roll in a moderate oven until deeply golden and lightly cracked on top, and the center feels set when gently pressed. Cool until just warm so the filling settles and slices cleanly.
7. Slice the baked roll with a serrated knife and serve with a light sheen of warmed {apricot_jam} for a glossy finish and extra brightness from the {lemon}.