Hungarian Walnut Roll
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.
🧂 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)
👨🍳 Instructions
- 1
In a medium bowl, combine warm milk, instant yeast, and 1 tablespoon of granulated sugar. Let sit for 5-10 minutes until foamy.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Cooling completely ensures the filling sets properly.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.