bejgli recipe

Beigli – a traditional Hungarian pastry roll filled with walnuts, a real treat for Christmas!

Beigli - Traditional Hungarian Nut Rolls

Dough:

530 g/ 18.7 oz/ 4 1/3 cups + 1 tablespoon all-purpose flour

g/ 4.4 oz/ 1/2 cup lard (room temperature)

g/ 0.9 oz fresh yeast

ml/ 5 fl.oz/ 2/3 cup lukewarm milk

sugar

salt

Walnut filling:

250 g/ 8.8 oz/ 2 cups ground walnuts

ml/ 3.4 fl.oz/ milk

g/ granulated sugar

rum (or a few drops rum aroma)

vanilla sugar

egg whites (one from the pastry, one from the egg needed

Egg wash:

milk

Place the flour and the soft lard in the food processor. Pulse until mixed.

Dissolve the fresh yeast and the sugar in the lukewarm milk. If using instant yeast give it to the flour.

Add the yeast-milk mixture to the flour and lard and add the egg yolk, whole egg, and salt. If using instant yeast, add the lukewarm milk now as well.

Knead until the dough is smooth and doesn't stick to the walls of the machine anymore. Place the dough on the working surface and knead shortly with the hands. Form a ball.

If making the dough without a food processor, mix the flour and the lard with the help of a butter knife.  Add the lard in small pieces to the flour and keep cutting through it with a knife until roughly incorporated. Add the dissolved yeast and the rest of the ingredients and knead until the dough issmooth and doesn't stick to your hands anymore. Form a ball.

Place the dough in a large bowl, cover with a cloth and let rise in a warm place for about 40-60 minutes or until doubled in size.

Place the ground walnuts, sugar, and milk in a small pot and bring to a boil.

Take off the heat, let cool for about 5 minutes, then add the rum (or rum aroma), vanilla sugar (or vanilla extract/aroma), and the lightly beaten egg whites.

Mix well.

Nut filling:

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.

Place the dough on the working surface and knead shortly again. Divide it into two equal parts.

Roll half of the dough with a rolling pin to form a rectangle of about 35x28 cm/ 14x11 inches.

Spread ½ of the walnut filling onto the rectangle leaving about 2 cm/0.8-inch space at the bottom and the sides of the rectangle and about 5 cm/ 2 inches space at the top of the dough rectangle.

Fold the sides of the dough over the filling to keep it from coming out during the baking. Roll the pastry starting at the bottom side and carefully fold the upper side over the roll, pressing gently to seal the roll as tightly as possible.

Place it on a baking tray lined with baking paper, smooth side up and let rest for about 15 minutes.

Repeat with the second dough portion and the remaining walnut filling.

Beigli:

Mix the leftover egg yolk and 1 tablespoon milk. Brush the pastry with this mixture and make some holes on the top of the beigli using a fork. This will keep them from splitting.

Bake in the preheated oven for about 30-35 minutes or until deeply golden and cooked through.

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