Recipe of Homemade Walnut and raisin roll (beigli)

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, walnut and raisin roll (beigli). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Another Treasured Hungarian Family Recipes video from Helen M. This traditional Hungarian pastry is wonderful at Christmas or Easter. Beigli is a traditional walnut roll served as a special treat. This recipe has been handed down in my family for generations.

Walnut and raisin roll (beigli) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Walnut and raisin roll (beigli) is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have walnut and raisin roll (beigli) using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Walnut and raisin roll (beigli):

1. Prepare For the dough:
2. Take 500 g flour
3. Make ready 250 g butter
4. Prepare 2 eggs
5. Prepare 60 g fine sugar
6. Make ready 10 g yeast
7. Take 200 ml lukewarm milk
8. Get grated lemon zest
9. Make ready pinch salt
10. Make ready For the filling:
11. Make ready 100 g fine sugar
12. Make ready 100 ml milk
13. Get 30 g raisins
14. Get half a lemon zest
15. Take 1/2 tsp cinnamon
16. Take 300 ground walnuts
17. Make ready tsp vanilla essence
18. Take 2 tbsp apricot jam
19. Prepare 1 egg yolk for glazing

Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. Take the pan off the heat, add the ground and coarsely chopped walnuts, the raisins, the lemon and orange zest, the cinnamon and the apricot jam. Poppy or Walnut Roll (Beigli,Roulade, Kalacs,Strudel,Makovnjača, Orehnjača) (Hungarian,German,Croatian,Romanian Dessert This puts the Polish and Ukrainian food store variety to shame. Beigli - a traditional Hungarian pastry roll filled with walnuts, a real treat for Christmas!

Instructions to make Walnut and raisin roll (beigli):

1. Dissolve the sugar in the lukewarm milk, then add the yeast. Mix the remaining dough ingredients with the yeast mixture and knead thoroughly. Cover the dough with a dish cloth and leave to rise for about 30 minutes.
2. Whilst the dough is resting make the walnut filling. In a small pan mix milk, sugar, vanilla and bring to a boil. Add the lemon zest, raisins, cinnamon, nuts, and apricot jam. Stir, then put it aside to cool. Divide the dough into four and roll out each piece into a rectangle measuring about 12 x 14 inches/30 x 35 cm.
3. Spread the dough with the walnut filling and roll up lengthwise. Line your baking sheet with baking paper (parchment paper) and carefully transfer the rolls onto the sheet and brush with egg yolk.
4. Bake in a preheated 180c oven for about 35-45 minutes or until golden brown. If kept covered and stored in a cool, dry place your beigli will stay fresh for a long time. Sprinkle with icing sugar and slice just before serving.

Poppy or Walnut Roll (Beigli,Roulade, Kalacs,Strudel,Makovnjača, Orehnjača) (Hungarian,German,Croatian,Romanian Dessert This puts the Polish and Ukrainian food store variety to shame. Beigli - a traditional Hungarian pastry roll filled with walnuts, a real treat for Christmas! Maybe the Hungarian beigli was the inspiration for the Romanian cozonac, I cannot say, but they are both really delicious! You will find similar pastry rolls filled with poppy seeds or walnuts all over Eastern Europe. Walnut Filled Roll and enjoy traditional food recipes from Hungary.

So that is going to wrap this up with this special food walnut and raisin roll (beigli) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!