Hungarian Walnut Roll

Name: Hungarian Walnut Roll
Prep time: PT45 minutes
Cook time: PT30-35 minutes
Total time: PT1 hour 15 minutes (plus chilling and rising time)
Yield: 12
Cuisine: Hungary
Ingredients: 3 cups All-purpose flour (plus more for dusting); 1.5 teaspoons Instant yeast; 1/2 cup Granulated sugar (plus 1 tablespoon for filling); 3/4 teaspoon Salt; 5 tablespoons Unsalted butter (softened, plus more for greasing); 5 tablespoons Lard or unsalted butter; 2 large Egg yolks; 6 tablespoons Warm milk (about 110°F (43°C)); 2.75 cups Walnuts (finely ground, plus more chopped for texture); 3/4 cup Breadcrumbs; 1 teaspoon Cinnamon; 1/3 cup Lemon zest (from about 6 lemons); 4 tablespoons Honey (plus 1 teaspoon); 1/3 cup Vegetable oil (plus 2 tablespoons); 1/3 cup Water (plus 2 tablespoons); 1/4 cup Raisins; 1 large Egg (beaten, for egg wash)

Diós Beigli

A traditional Hungarian sweet pastry, Beigli is a yeasted rolled cake with a rich walnut filling. It's a festive treat often enjoyed during holidays like Christmas and Easter, characterized by its flaky crust and flavorful, moist interior.

準備時間45 minutes

調理時間30-35 minutes

合計時間1 hour 15 minutes (plus chilling and rising time)

分量12

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a medium bowl, combine warm milk, instant yeast, and 1 tablespoon of granulated sugar. Let sit for 5-10 minutes until foamy.
💡 プロのコツ: Ensure milk is not too hot, or it will kill the yeast.
2
In a large bowl, combine flour, remaining granulated sugar, salt, softened butter, and lard (or additional butter). Add the yeast mixture and egg yolks. Mix until a smooth dough forms, about 5 minutes by hand or 3-4 minutes with a mixer. The dough should be soft and pliable.
💡 プロのコツ: If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add a teaspoon of milk.
3
Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4
While the dough rises, prepare the filling: In a saucepan, combine honey, 1 tablespoon granulated sugar, vegetable oil, water, and raisins. Bring to a boil, then remove from heat. Stir in the ground and chopped walnuts, cinnamon, and lemon zest. Mix well and spread on a baking sheet to cool.
💡 プロのコツ: Cooling the filling prevents it from melting the dough.
5
Once the dough has risen, punch it down and divide it in half. On a lightly floured surface, roll each half into a 9x13 inch rectangle.
💡 プロのコツ: Work gently to avoid deflating the dough too much.
6
Spread half of the cooled walnut filling evenly over each dough rectangle, leaving a small border. Roll up each rectangle tightly lengthwise.
💡 プロのコツ: Tuck in the ends to prevent the filling from leaking out.
7
Place the rolled logs seam-side down into two greased 9x5 inch loaf pans. Cover and let rise for another 45 minutes, or until nearly doubled.
8
Preheat oven to 325°F (160°C). Brush the tops of the rolls with beaten egg wash. Bake for 30-35 minutes, or until golden brown and cooked through.
💡 プロのコツ: If the crust is browning too quickly, loosely tent with foil.
9
Let the rolls cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
💡 プロのコツ: Cooling completely ensures the filling sets properly.

調理履歴を記録する

💡 プロのコツ

✓For a more traditional flavor, use lard in the dough.
✓Ensure all ingredients for the dough are at room temperature for best results.
✓The dough can be made a day ahead and refrigerated overnight.
✓Beigli can be stored at room temperature for up to 3 days, or frozen.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Poppy Seed Filling (Mákos Beigli): Substitute the walnut filling with a poppy seed filling made from ground poppy seeds, milk, sugar, and lemon zest.
Add chopped candied orange peel to the walnut filling for extra flavor.