Hungarian Walnut Beigli (Diós Beigli)

 Ingredients

For the dough:

500 g all-purpose flour

200 g unsalted butter

50 g powdered sugar

2 egg yolks

20 g fresh yeast

100 ml warm milk

1 pinch of salt

For the walnut filling:

250 g ground walnuts

120 g granulated sugar

80 ml milk

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

50 g raisins (optional)

1 teaspoon ground cinnamon

For the glaze:

1 egg yolk

1 tablespoon milk

Instructions

Dissolve the yeast in the warm milk and let it stand for about 5–10 minutes.

In a large bowl, combine the flour, powdered sugar, salt, and butter. Rub together until the mixture resembles fine crumbs.

Add the egg yolks and the yeast mixture. Knead until a smooth dough forms.

Cover the dough and refrigerate for about 30–45 minutes.

Meanwhile, prepare the filling. Heat the milk and sugar in a saucepan. Add the ground walnuts, vanilla, lemon zest, raisins, and cinnamon. Stir until thickened, then let it cool.

Divide the dough into two portions and roll each portion into a rectangle.

Spread the walnut filling evenly over each rectangle, leaving a small border around the edges.

Roll the dough tightly into a log and place the rolls on a baking tray lined with parchment paper.

Brush the rolls with egg yolk mixed with milk. Prick the surface gently with a fork in several places.

Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes, or until golden brown.

Allow the Beigli to cool completely before slicing.

Serving

Slice the Beigli into thin pieces and serve with coffee or tea. It is especially popular in Hungary during Christmas and other festive occasions.

Tip: For the classic Hungarian version, you can make one roll with walnut filling an

d another with poppy-seed filling.