Hungarian beigli with spelt flour

Ingredients

• 110 g Spelt flour
• 35 g Whole wheat flour
• 65 g Butter
• 13 g Honey
• 0.43 pcs Egg yolk
• 45 ml Sour cream
• 3/8 tsp Baking soda
• 3/8 tbsp Grated zest of lemon
• 0.21 pcs Lemon juice
• 0.43 pcs Egg white
• 65 g Poppy seed, ground
• 1 1/4 tbsp Apricot jam
• 1 1/4 tbsp Erythritol

Method

1. 1. Mix the flours, add the salt, lemon zest, butter, honey, egg yolks and knead. Leave to rest for about 1 hour.
2. 2. For the filling, mix the ingredients.
3. 3. Divide the dough in two and roll out. Fill with the filling, roll up and fold the ends back underneath and place on the baking tray lined with baking paper.
4. 4. Do the same with the other half of the dough (you can use another filling, e.g. walnuts)
5. 5. Brush with the egg whites lengthways and then crossways after 20 minutes. Prick with a fork.
6. 6. Bake in a preheated oven at 180°C (356 F) for 35 minutes.