These delicious traditional Hungarian nut rolls or beigli are something you definitely have to try!
Ingredients of Hungarian nut rolls
- 530 g + 1 tablespoon all-purpose flour
- 125 g cup lard, room temperature
- 25 g fresh yeast or 1 sachet (7 g/ 0.25 oz) instant dry yeast
- 150 ml/ or 2/3 cup lukewarm milk
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 whole egg
- a pinch of salt
- Walnut filling:
- 250 g or 2 cups ground walnuts
- 100 ml or 1/3 cup + 1 ½ tablespoons milk
- 100 g or ½ cup granulated sugar
- 1 tablespoon rum
- 1 tablespoon vanilla sugar (or a few drops vanilla extract)
- 2 egg whites (one from the pastry, one from the egg needed for brushing the pastry)
- Egg wash:
- 1 egg yolk
- 1 tablespoon milk
Also Read: Polish Pierogi
Instructions of Hungarian nut rolls
- Return the flour and lard to the food processor. Pulse until mixed.
- Dissolve fresh yeast and sugar in warm milk. If you use instant yeast, give it to the flour.
- Add the yeast-milk mixture to the flour and lard and add the egg yolk, whole egg and salt.
- If you are using instant yeast, add lukewarm milk now too. Knead until the dough is smooth and no longer sticks to the walls of the machine.
- Give the dough to the work surface and knead briefly with your hands. Form a ball.
- If you are making the dough without a food processor, mix the flour and the lard with a butter knife.
- Give the lard in small pieces to the flour and continue to cut it with a knife until it is coarsely incorporated.
- Add the dissolved yeast and the rest of the ingredients and knead until the dough is smooth and no longer sticks to your hands. Form a ball.
- Give the dough in a large bowl, cover with a cloth and let rise in a warm place for about 40 to 60 minutes or until it doubles in volume.
- Put the ground nuts, sugar and milk in a small saucepan and bring to a boil.
- Remove from heat, let cool for about 5 minutes, then add the rum, vanilla sugar (or vanilla extract / flavor) and lightly beaten egg whites.
- Preheat the oven to 180 degrees Celsius / 360 degrees Fahrenheit.
- Give the dough to the work surface and knead again briefly.
- Divide it into two equal parts. Roll half of the dough with a rolling pin to form a rectangle of about 35×28 cm / 14×11 inches.
- Spread half of the walnut filling on the rectangle, leaving about 2 cm / 0.8 inches of space at the bottom and sides of the rectangle and about 5 cm / 2 inches of space at the top of the dough rectangle.
- Fold the sides of the dough over the filling to prevent it from coming out during baking.
- Roll the dough starting at the bottom side and gently fold the top side over the roll, pressing gently to seal the roll as tightly as possible.
- Place it on a baking sheet lined with parchment paper, smooth side up and let sit for about 15 minutes.
- Repeat with the second portion of dough and the rest of the nut filling.
- Mix the remaining egg yolk and 1 tablespoon of milk. Brush the dough with this mixture and make holes in the top of the beigli using a fork. This will prevent them from dividing.
Bake in the preheated oven for about 30-35 minutes or until deeply golden and cooked through.