Hungarian Beigli

Hungarian Beigli

12 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    2 h 35 m
SLAIMBEER
Recipe by  SLAIMBEER

“This is a traditional walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs an hour and 30 minutes of resting time, but the result is well worth the effort!”

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Ingredients

Adjust Servings

Original recipe yields 3 loaves

Directions

  1. Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.
  2. Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
  3. Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
  4. Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
  5. Preheat an oven to 375 degrees F (190 degrees C).
  6. Bake the loaves until they're a deep golden brown, about 35 to 45 minutes.

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Reviews (12)

Rate This Recipe
JUDYB
43

JUDYB

Just like Mom used to make (almost)! Some things to keep in mind, make sure the loaf is sealed (or the filling spills out) and make sure the dough isn't rolled too thinly. The taste is awesome.

Zsuzsa
19

Zsuzsa

This is exactly what I was looking for! Absolutely delicious, just like I used to eat in Hungary growing up. Now, it's my turn to pass this heavenly tradition on to my boys. My only problem was that it cracked during baking, but it tasted so good no one seemed to care. Note to a previous reviewer, this dough does not rise, it rests. If you are looking for something that rises, it's probably a kalacs or a nut roll. Hope that helps. Boldog Karacsonyt and thank you for this woderful recipes.

KitkatJohn
13

KitkatJohn

In Polish, this is Strucla z makiem i orzechami wloskimi: Diós-mákos beigli in Hungarian. This is just like my Polish Grandmother makes. She would sprinkle some poppy seeds on the top and her's were always in baked in a circular pan. She calls them Kolocz or Kolacz, but I've heard them called Poteca, or Strucla orzechowa (strusel with nuts) or Strucla z wloskimi (walnuts). Other variations are strucla z migdalowa (almonds), makowiec or makownik or strucla z makiem (with poppy seeds). This was a hit at my Christmas party this year! Yummm! http://en.wikipedia.org/wiki/Ko%C5%82acz

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Kalacs (Hungarian Cinnamon Swirl Bread)

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