These delicious traditional Hungarian nut rolls or beigli are something you definitely have to try!

Ingredients of Hungarian nut rolls 

  • Dough:
  • 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 

Dough:

    1. Return the flour and lard to the food processor. Pulse until mixed.
    2. Dissolve fresh yeast and sugar in warm milk. If you use instant yeast, give it to the flour.
    3. Add the yeast-milk mixture to the flour and lard and add the egg yolk, whole egg and salt.
    4. 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.
    5. Give the dough to the work surface and knead briefly with your hands. Form a ball.
    6. If you are making the dough without a food processor, mix the flour and the lard with a butter knife.
    7. Give the lard in small pieces to the flour and continue to cut it with a knife until it is coarsely incorporated.
    8. 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.
    9. 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.

Nut filling:

    1. Put the ground nuts, sugar and milk in a small saucepan and bring to a boil.
    2. Remove from heat, let cool for about 5 minutes, then add the rum, vanilla sugar (or vanilla extract / flavor) and lightly beaten egg whites.

Beigli:

    1. Preheat the oven to 180 degrees Celsius / 360 degrees Fahrenheit.
    2. Give the dough to the work surface and knead again briefly.
    3. 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.
    4. 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.
    5. Fold the sides of the dough over the filling to prevent it from coming out during baking.
    6. 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.
    7. Place it on a baking sheet lined with parchment paper, smooth side up and let sit for about 15 minutes.
    8. Repeat with the second portion of dough and the rest of the nut filling.
Egg wash:
      1. 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.

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