Hungarian Walnut Roll (Diós Bejgli)

Ingredients

Dough

• 500 g all-purpose flour
• 250 g unsalted butter, softened
• 25 g fresh yeast (or 7 g instant yeast)
• 100 ml warm milk
• 50 g sugar
• 2 egg yolks
• 1 pinch salt
• 1 tsp vanilla extract

Walnut Filling

• 300 g ground walnuts
• 120 g sugar
• 100 ml milk
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

Instructions

1. Dissolve the yeast in warm milk with the sugar and let it sit for 10 minutes.
2. Mix the flour, butter, egg yolks, salt, vanilla, and yeast mixture into a smooth dough.
3. Cover and let the dough rest for 1 hour.
4. Heat the milk, then stir in the walnuts, sugar, cinnamon, vanilla, and lemon zest. Let the filling cool.
5. Roll the dough into a rectangle and spread the walnut filling evenly.
6. Roll it tightly into a log and place it on a lined baking tray.
7. Brush with beaten egg and let rest for 20 minutes.
8. Bake at 180°C (350°F) for 30–35 minutes, until golden brown.
9. Cool completely before slicing and serving.