Dessert

Bejgli (Hungarian Walnut Roll)

Name: Bejgli (Hungarian Walnut Roll)
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 4 h 50 min
Yield: 6 servings
Cuisine: hungarian
Ingredients: 500 g all-purpose flour; 200 g unsalted butter cold, cubed; 50 g granulated sugar; 2 pcs egg yolk; 100 ml milk lukewarm; 7 g active dry yeast; 1 tsp vanilla extract; 0.5 tsp salt; 300 g ground walnut; 150 g granulated sugar; 100 ml milk hot; 1 tsp lemon zest; 50 g raisin (optional); 1 pcs egg for brushing

Bejgli is a traditional Hungarian pastry roll, often enjoyed during holidays. It features a rich, sweet yeast dough wrapped around a generous filling, most commonly made with ground walnuts or poppy seeds.

An original recipe by Forkin

Total time: 4 hr 50 min
Serves: 6
Difficulty: Hard
Per serving: 1,075 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
200 gunsalted butter, cold, cubed
50 ggranulated sugar
2 pcsegg yolk
100 mlmilk, lukewarm
7 gactive dry yeast
1 tspvanilla extract
0.5 tspsalt

filling

300 gground walnut
150 ggranulated sugar
100 mlmilk, hot
1 tsplemon zest
50 graisin(optional)

glaze

1 pcsegg, for brushing

Equipment

rolling pin · fork · plastic wrap · wooden spoon · wire rack · baking sheet · parchment paper · small bowl · large mixing bowl

The method

Step by step

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.
About 10 min
Cook’s note: Ensure your milk is not too hot, as it can kill the yeast.
2
In a large mixing bowl, combine the all-purpose flour, the remaining granulated sugar for the dough, and salt.
About 1 min
3
Add the cold, cubed unsalted butter to the flour mixture and rub it in with your fingertips until it resembles coarse crumbs.
About 5 min
Cook’s note: Working quickly helps keep the butter cold, which is key for a tender dough.
4
Make a well in the center of the flour mixture. Add the egg yolks, vanilla extract, and the activated yeast mixture.
About 1 min
5
Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 3 min
6
Knead the dough for about 8-10 minutes until it is smooth and elastic. Do not over-knead.
About 10 min
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.
About 1 hr
Cook’s note: Chilling the dough makes it easier to roll out.
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).
About 2 min
9
Pour the hot milk over the walnut mixture and stir well until thoroughly combined. Let it cool completely.
About 20 min
Cook’s note: The hot milk helps to soften the walnuts and release their flavor.
10
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 15 min
11
Take one portion of chilled dough and roll it out on a lightly floured surface into a rectangle approximately 30x40 cm (12x16 inches).
About 5 min
Cook’s note: Aim for an even thickness to ensure uniform baking.
12
Spread half of the cooled walnut filling evenly over the rolled-out dough, leaving a 1-inch border on all sides.
About 2 min
13
Starting from the longer side, tightly roll up the dough into a log. Pinch the ends to seal.
About 2 min
Cook’s note: Rolling tightly prevents air pockets and ensures a neat spiral.
14
Carefully transfer the rolled log to the prepared baking sheet. Repeat with the second portion of dough and the remaining filling.
About 2 min
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.
About 1 min
16
Using a fork, prick the tops of the rolls several times all over. This prevents cracking during baking.
About 1 min
17
Bake in the preheated oven for 35-40 minutes, or until golden brown.
About 35 min
Cook’s note: The rolls should sound hollow when tapped gently.
18
Remove from the oven and let the bejgli cool completely on a wire rack before slicing and serving.
About 2 hr
Cook’s note: Slicing while warm can cause the filling to crumble.

Per serving

Nutrition

53%Score

Calories: 1,075kcal
Protein: 20g
Carbs: 112.7g
Fat: 63.3g
Fibre: 6.4g
Sugar: 41.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover bejgli in an airtight container at room temperature.

Reheating

Bejgli is best enjoyed at room temperature, but can be warmed slightly in a microwave for 10-15 seconds if desired.