Hungarian Walnut Roll (Bejgli)

 Ingredients

For the Dough

500 g (4 cups) all-purpose flour

200 g (¾ cup + 2 tbsp) butter, softened

50 g (¼ cup) sugar

7 g (2¼ tsp) dry yeast

120 ml (½ cup) warm milk

2 egg yolks

1 pinch salt

For the Walnut Filling

300 g (3 cups) ground walnuts

150 g (¾ cup) sugar

120 ml (½ cup) milk

1 tsp vanilla extract

1 tsp grated lemon zest

For Brushing

1 egg, beaten

Instructions

Dissolve the yeast in the warm milk with a teaspoon of sugar. Let it stand for 10 minutes.

In a large bowl, mix the flour, sugar, and salt.

Add the butter, egg yolks, and yeast mixture. Knead until a smooth dough forms.

Cover and let the dough rest for 1 hour.

For the filling, heat the milk and sugar in a saucepan. Stir in the walnuts, vanilla, and lemon zest. Let it cool.

Roll the dough into a rectangle about 5 mm thick.

Spread the walnut filling evenly over the dough.

Roll it up tightly into a log.

Place on a baking tray lined with parchment paper.

Brush with beaten egg and let rest for 20 minutes.

Bake at 180°C (350°F) for 35–40 minutes, until golden brown.

Allow to cool before slicing.

Serving Suggestion

Serve with coffee or tea. Hungarian walnut roll is delicious warm or at

room temperature. Enjoy! 🍰🇭🇺