A bejgli cake and bejgli balls are being prepared instead of the traditional bejgli at our place. The taste is like the traditional version, but the bejgli cake recipe is much simpler. There is plenty of filling, yet it doesn't crack. If you follow what you saw in the video, let it rest as needed, wait for the brushed dough to dry, you can surprise your family with a wonderful marbled bejgli cake. We made it with 3 types of filling: walnut, chestnut, and plum jam, but you can use other fillings too. The taste of the bejgli cake is like the familiar variation, but with much less effort. If you don't have a cake pan, you can also bake it as balls; it will still be delicious, and it won't crack.
It's important to place parchment paper in the cake pan; it will make it much easier to remove the bejgli!
Ingredients:
500 grams of flour
A pinch of salt
60 grams of sugar
3 grams of dry yeast
200 grams of melted butter
1 egg yolk
Orange extract
150 milliliters of cold milk
For the brushing:
1 egg yolk,
1 egg white.
Walnut filling:
200 g ground walnuts, 100 g sugar, 1 teaspoon ground cinnamon, 1-2 tablespoons milk
Chestnut filling:
200 grams chestnut paste, 2 tablespoons powdered sugar, rum flavor - taste it to ensure it's sweet enough, and feel free to season according to your preference.
Plum jam filling:
Choose thick plum jam; if it's sweet enough, there's no need to season it furthe
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