- Margarine - 250 Grams
- Flour - 500 Grams
- Eggs - 2 pieces
- Yeast - 20 Grams
- Milk - 150 Milliliters
- Sol - 1 Pinch
- Nuts ground - 150 Grams (for a nut filling)
- Sugar - 150 Grams (for a nut filling)
- Milk - 50 milliliters (for a nut filling)
- Vanilla - 1 pinch (for a nut filling)
- Raisins - 50 Grams (for a nut filling)
- Apricot jam - 50 Grams (for a nut filling)
- Poppy milled - 150 Grams (for poppy filling)
- Sugar - 150 Grams (for poppy filling)
- Lemon (peel and juice) - 1 Piece (for poppy filling)
- Water - 50 milliliters (for poppy filling)
- Raisins - 50 Grams (for poppy filling)
- Cherry jam - 50 Grams (for poppy filling)
Let's start with the preparation of flour: peretrem flour with margarine. In another bowl, dry yeast is soluble in warm milk, we pour it into a dry mixture. There, too, add eggs, salt and sugar, and knead from all this dough. Dough rolled into a bowl and sent to the refrigerator for half an hour. In the meantime, we will prepare the nut and poppy filling (separately, the bagley is made with two different fillings). For nutty we simply mix all the ingredients mentioned, for poppy - we dissolve sugar in water, and then mix with all the other ingredients. The fillings are ready. Of this amount of ingredients, 4 rolls are obtained, so the dough standing in the refrigerator is taken out and cut into 4 equal parts. Each piece of dough is rolled into a rectangle. Each rectangle of the test is generously covered with a filling. Two rolls will be with a poppy filling, two rolls with a nut. Fold in the form of a roll. Lubricate the rolls with a beaten egg, in several places pierce the fork (to let the air out) and put in the oven, heated to 190 degrees. Cook until you get a dark ruddy color - the time is difficult to tell, depends on the oven. Rolls can be eaten immediately, but in Hungary they never do so. Rolls cool and leave in a cool place even for a day, so that the roll, as they say, is ripe. The standing roll is much tastier than fresh. Bon appetit, friends! :)
Servings: 12-14