Bejgli (Hungarian Walnut Roll)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the lukewarm milk and active dry yeast with a pinch of granulated sugar. Let it sit for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure your milk is not too hot, as it can kill the yeast.

2. 2

   In a large mixing bowl, combine the all-purpose flour, the remaining granulated sugar for the dough, and salt.

   Ca. 1 min.

3. 3

   Add the cold, cubed unsalted butter to the flour mixture and rub it in with your fingertips until it resembles coarse crumbs.

   Ca. 5 min.

   Kokkens note: Working quickly helps keep the butter cold, which is key for a tender dough.

4. 4

   Make a well in the center of the flour mixture. Add the egg yolks, vanilla extract, and the activated yeast mixture.

   Ca. 1 min.

5. 5

   Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 3 min.

6. 6

   Knead the dough for about 8-10 minutes until it is smooth and elastic. Do not over-knead.

   Ca. 10 min.

7. 7

   Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour, or up to 2-3 hours.

   Ca. 1 t.

   Kokkens note: Chilling the dough makes it easier to roll out.

8. 8

   While the dough chills, prepare the walnut filling. In a medium bowl, combine the ground walnuts, granulated sugar for the filling, lemon zest, and raisins (if using).

   Ca. 2 min.

9. 9

   Pour the hot milk over the walnut mixture and stir well until thoroughly combined. Let it cool completely.

   Ca. 20 min.

   Kokkens note: The hot milk helps to soften the walnuts and release their flavor.

10. 10

    Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

    Ca. 15 min.

11. 11

    Take one portion of chilled dough and roll it out on a lightly floured surface into a rectangle approximately 30x40 cm (12x16 inches).

    Ca. 5 min.

    Kokkens note: Aim for an even thickness to ensure uniform baking.

12. 12

    Spread half of the cooled walnut filling evenly over the rolled-out dough, leaving a 1-inch border on all sides.

    Ca. 2 min.

13. 13

    Starting from the longer side, tightly roll up the dough into a log. Pinch the ends to seal.

    Ca. 2 min.

    Kokkens note: Rolling tightly prevents air pockets and ensures a neat spiral.

14. 14

    Carefully transfer the rolled log to the prepared baking sheet. Repeat with the second portion of dough and the remaining filling.

    Ca. 2 min.

15. 15

    In a small bowl, whisk the whole egg for brushing until smooth. Brush the tops and sides of both rolls generously with the beaten egg.

    Ca. 1 min.

16. 16

    Using a fork, prick the tops of the rolls several times all over. This prevents cracking during baking.

    Ca. 1 min.

17. 17

    Bake in the preheated oven for 35-40 minutes, or until golden brown.

    Ca. 35 min.

    Kokkens note: The rolls should sound hollow when tapped gently.

18. 18

    Remove from the oven and let the bejgli cool completely on a wire rack before slicing and serving.

    Ca. 2 t.

    Kokkens note: Slicing while warm can cause the filling to crumble.