Hungarian Walnut Beigli (Diós Bejgli)

 Ingredients

For the dough:

500 g all-purpose flour

200 g cold butter

50 g powdered sugar

20 g fresh yeast or 7 g dry yeast

2 egg yolks

100 ml milk

A pinch of salt

For the walnut filling:

250 g finely ground walnuts

120 g granulated sugar

100 ml milk

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

50 g raisins (optional)

1 teaspoon ground cinnamon

For the egg wash:

1 egg yolk

1 tablespoon milk

Instructions

Prepare the dough: Mix the flour, powdered sugar, and salt. Add the cold butter and rub it into the flour until crumbly.

Add the yeast, egg yolks, and milk. Knead briefly until a smooth dough forms.

Divide the dough into two equal pieces, cover, and refrigerate for about 30 minutes.

Prepare the filling: Heat the milk and sugar in a saucepan. Stir in the ground walnuts, vanilla, lemon zest, cinnamon, and raisins. Cook for 2–3 minutes, then let the filling cool completely.

Roll each piece of dough into a rectangle. Spread the walnut filling evenly over the dough, leaving a small border around the edges.

Roll the dough tightly into a log and seal the edges. Place the rolls seam-side down on a baking tray lined with parchment paper.

Brush with egg yolk mixed with milk. Let the rolls rest for about 20 minutes.

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

Allow the Beigli to cool completely before slicing.

Serving: Slice into thick pieces and serve with coffee or tea. Hungarian Walnut Beigli is especially popular during Christma

s and other festive occasions.