This Hungarian beigli recipe is for a walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs 1 hour 30 minutes of resting time, but the result is well worth the effort!
Hungarian Beigli
This Hungarian beigli recipe is for a walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs 1 hour 30 minutes of resting time, but the result is well worth the effort!
Ingredients
Dough:
- 1 cup unsalted butter cubed
- 1 8 ounce container sour cream
- 5 tablespoons white sugar
- 3 egg yolks
- 4 cups self-rising flour
- 1 .25 ounce package active dry yeast
- milk as needed
Filling:
- 1 cup whole milk
- 1 cup white sugar
- 2 ½ cups finely chopped walnuts
- ⅔ cup golden raisins
- 1 lemon zested
- 1 egg
- 1 tablespoon water
Instructions
- Combine butter, sour cream, 5 tablespoons sugar, and egg yolks in the bowl of a food processor fitted with the dough blade; process until combined. Add flour and yeast; process until dough comes together. The dough should be moist and easy to work with. If dough feels too wet, add a little more flour; if it’s too dry, add milk, 1 tablespoon at a time. Shape dough into a ball, cover with a damp towel, and set aside.
- Heat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. Add chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling.
- Divide dough into 3 pieces. Roll out 1 dough piece on a lightly floured surface to form a long rectangle about ¼-inch thick; keep remaining dough covered. Spread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. Place dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
- Beat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. Let rest for 1 hour in a warm place until dough has risen. Brush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish).
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.
