This is the real deal. Having eaten a lot of beigli, including in Hungary, I decided to make my own. This was the recipe I decided to try based on several others I saw. All beigli recipes are subtly different: for example, some use ordinary flour whereas this one uses self-rising flour. So it is best to follow this recipe as close as you can - allowing for the inevitable things that don't quite work out.
Some hints and tips I found useful. The recipe calls for the sugar and milk to be at "a syrupy consistency". I wasn't quite sure what that meant but found it occurred after about 10 minutes of warming/boiling the mixture. This probably a bit long as the mixture when cooled became quite stiff and hard to work. It tasted delicious mind you but beware not to leave the mixture too long to cool. If it does, try flattening it with a rolling pin.
The sour cream where I live is quite thick - unlike the more liquid type found in Hungary. A bit of water, or milk, helps loosen the sour cream.
Amount of dough is definitely just right for three rolls - no more no less.
Cooking time was a bit less than above - closer to 25 minutes.
Do allow plenty of time, especially the first time. It probably took me closer to 4-5 hours start to finish, including preparation.
The rolls splitting while cooking is by far the biggest 'danger', so take care with the dough and getting the right thickness.
But this a delicious, authentic beigli. Follow the recipe and you won't be disappointed.
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This is the real deal. Having eaten a lot of beigli, including in Hungary, I decided to make...