For an enhanced flavor, consider toasting the walnuts lightly before chopping. Ensure the filling is completely cooled before spreading it onto the dough to prevent the dough from becoming soggy. The refrigeration step is crucial for achieving that coveted glossy finish on your Beigli, don't skip it!
Hungarian Beigli
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME2 hrs 35 mins
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SERVING24 People
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VIEWS69
Indulge in the timeless tradition of Hungarian Beigli, a delectable walnut roll cherished during festive occasions. Passed down through generations, this recipe promises a labor of love that culminates in a truly rewarding, melt-in-your-mouth experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol58 mg
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Fiber2 g
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Protein6 g
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Saturated Fat7 g
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Sodium279 mg
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Sugar15 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn the bowl of a food processor fitted with the dough blade, combine butter, sour cream, 5 tablespoons sugar, and egg yolks; process until combined. (5 minutes)
02
StepAdd 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. (5 minutes)
03
StepShape dough into a ball, cover with a damp towel, and set aside. (90 minutes resting time)
04
StepHeat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. (7 minutes)
05
StepAdd chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling. (15 minutes)
06
StepDivide 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. (10 minutes)
07
StepSpread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. (5 minutes)
08
StepPlace dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling. (20 minutes)
09
StepBeat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. (5 minutes)
10
StepLet rest for 1 hour in a warm place until dough has risen. (60 minutes resting time)
11
StepBrush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish). (30 minutes)
12
StepPreheat the oven to 375 degrees F (190 degrees C). (15 minutes)
13
StepBake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.
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Angelita Stehr
Jun 30, 2025My family loved this beigli! It was gone in a flash. I'll definitely be making this again for Christmas.
Louie Schamberger
Jun 22, 2025This recipe is a little time-consuming, but the end result is well worth the effort.
Dillon Graham
May 22, 2025The walnut filling is so delicious! I added a little bit of rum to mine for an extra kick.
Clifford Pacocha
Mar 31, 2025I was intimidated by this recipe at first, but it was surprisingly easy to follow. The chilling step really makes a difference in the crust.
Ebba Feest
Mar 31, 2025This is the best beigli recipe I've ever tried. The dough is so tender and the filling is flavorful.
Sterling Bednar
Mar 26, 2025The resting time is crucial, don't skip it! My first batch didn't rest long enough and the texture was off.
Jay Hagenes
Nov 10, 2024I had trouble finding self-rising flour, but the substitution worked perfectly. Thanks for the tip!
Jaydon Dibbert
Sep 10, 2024This recipe is a keeper! The instructions were clear, and the beigli turned out perfectly. It tasted just like my grandmother's.