Hungarian Walnut Beigli

Ingredients

For the dough:

• 500 g all-purpose flour
• 200 g butter
• 50 g powdered sugar
• 20 g fresh yeast
• 2 egg yolks
• 100 ml milk
• 1 pinch of salt

For the walnut filling:

• 250 g ground walnuts
• 150 g sugar
• 100 ml milk
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 50 g raisins (optional)

For brushing:

• 1 egg yolk
• 1 egg white

Instructions

1. Warm the milk and dissolve the yeast in it with a teaspoon of sugar.
2. Mix the flour, powdered sugar, salt, and butter until crumbly. Add the egg yolks and yeast mixture, then knead into a smooth dough.
3. Cover and refrigerate for about 1 hour.
4. For the filling, heat the milk and sugar together. Stir in the ground walnuts, vanilla, lemon zest, and raisins. Let cool completely.
5. Divide the dough into two portions and roll each into a rectangle.
6. Spread the walnut filling evenly over the dough, leaving a small border around the edges.
7. Roll each rectangle tightly into a log and place on a baking tray with the seam underneath.
8. Brush with egg yolk and let rest for 20–30 minutes. Brush again with egg white.
9. Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes, until golden brown.
10. Cool completely before slicing.