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Sliced marzipan roll with marbled crust
Classic Hungarian Christmas roll

Hungarian Marzipan Roll (Bejgli)

Author: Flavelo
Recipes Cakes and Desserts
The soul of 'Bejgli' is the ratio of dough to filling and its signature marbled crust. This recipe uses marzipan for a rich almond sweetness. The double-glazing technique creates the crackled 'map' on top—essential for a true Bejgli.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs
🍽️ Servings 12 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Mixing Bowl
  • Rolling Pin
  • Pastry Brush
  • Fork
  • Baking Sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nut (Almond)

Instructions

1 ✓

Proof yeast in milk. Rub butter into flour. Add sugar, salt, yolk, sour cream, yeast mix.

Tip: Fat coats flour for tenderness.
2 ✓

Knead smooth, chill 30 mins.

Tip: Cold dough manages yeast activity.
3 ✓

Roll dough to rectangle. Roll marzipan to same size (microwave briefly if hard), place on top.

Tip: Soften marzipan slightly for easier rolling.
4 ✓

Fold short ends, roll up long side firmly but not tight.

Tip: Prevents filling leakage.
5 ✓

Brush with yolk, dry in cool place. Brush with white, dry again.

Tip: Creates marbled effect.
6 ✓

Prick sides thoroughly. Bake 350°F (180°C) 30-35 mins.

Tip: Venting prevents explosions.
7 ✓

Cool completely in pan.

Tip: Hot filling is runny.

Recipe FAQ

Why did it crack?
Rolled too tight, too much filling, or not enough steam vents (pricking).
How to get the marbled look?
Two glazes: Yolk first (dry), then White (dry). The different drying times create the pattern.

Ingredients

  • 2 cups All-Purpose Flour
  • 9 tbsp Butter (cold)
  • 2 tbsp Confectioners' Sugar
  • 1 large Egg Yolk (for dough)
  • 1/4 cup Sour Cream
  • 1 tsp Active Dry Yeast
  • 2 tbsp Warm Milk
  • 1 pinch Salt
  • 11 oz Marzipan Almond Paste
  • 1 large Egg (separated for glazing)