Bejgli (“BAY-GLEE”) is traditionally eaten in abundance at Christmas. The roulades are made from yeasty dough which is rolled out, spread with filling – either mákos (poppy seed) or diós (walnut) – rolled into a cylindrical shape, brushed with egg yolk and baked until shiny and golden with webs of tiny cracks.
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i thought it was made with a flakier crust sometimes, but i dont see a recipe for it