Hungarian Beigli
Description
This Hungarian beigli recipe is for a walnut roll with milk, sugar, nuts, raisins and lemon. The rich dough includes egg yolks, butter, and sour cream.
Ingredients
•
1 cup unsalted butter, cubed
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1 (8 ounce) container sour cream
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5 tablespoons white sugar
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3 egg yolks
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4 cups self-rising flour
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1 (1/4 ounce) package active dry yeast
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milk as needed
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1 cup whole milk
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1 cup white sugar
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2 1/2 cups finely chopped walnuts
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2/3 cup golden raisins
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1 lemon, zested
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1 egg
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1 tablespoon water
Directions
1
Combine butter, sour cream, 5 tablespoons sugar, and egg yolks in the bowl of a food processor fitted with the dough blade; process until combined. Add flour and yeast; process until dough comes together. The dough should be moist and easy to work with. If dough feels too wet, add a little more flour; if it's too dry, add milk, 1 tablespoon at a time. Shape dough into a ball, cover with a damp towel, and set aside.
2
Heat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. Add chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling.
3
Divide dough into 3 pieces. Roll out 1 dough piece on a lightly floured surface to form a long rectangle about ¼-inch thick; keep remaining dough covered. Spread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. Place dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
4
Beat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. Let rest for 1 hour in a warm place until dough has risen. Brush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish).
5
Preheat the oven to 375 degrees F (190 degrees C).
6
Bake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.