The Hungarian Nut Roll, or “Beigli,” is a traditional dessert filled with a rich walnut filling, encased in a soft, sweet yeast dough. Its delicate flavor and beautiful swirls make it a perfect treat for holidays, family gatherings, or anytime you crave a classic homemade pastry. This recipe is a labor of love, yielding a timeless treat that will transport you to the heart of Hungarian cuisine.
Ingredients:
Sweet Yeast Dough:
- 2½ teaspoons Active Dry Yeast (1 envelope)
- ½ cup Milk, warmed to 110-125℉
- ⅓ cup Granulated Sugar
- ¾ teaspoon Salt
- 1 cup Butter (2 sticks)
- 6½ cups Flour (divided, save ½ cup for rolling out dough)
Walnut Filling:
- 1¼ cups Granulated Sugar
- ½ cup Butter (1 stick)
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 1 large Egg, beaten
- 4 cups Walnuts, finely chopped
- 1 large Apple, peeled, cored, and grated
Icing:
- 2 cups Powdered Sugar
- 3 tablespoons Milk
Instructions:
- Activate Yeast: Dissolve the active dry yeast in the warmed milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- Mix Ingredients: In a large bowl, combine the remaining sugar, salt, and butter. Add the yeast mixture and gradually mix in 6 cups of flour to form a soft dough. Use the remaining ½ cup of flour for rolling.
- Knead and Rest: Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover and let it rise in a warm place for 1-2 hours until doubled in size.
- Combine Ingredients: In a medium saucepan, melt the butter and stir in the sugar, cinnamon, and salt until dissolved. Remove from heat, then mix in the beaten egg, walnuts, and grated apple. Let the filling cool to room temperature.
- Roll Out Dough: Divide the dough into 4 equal parts. Roll each piece into a rectangle approximately ¼-inch thick on a floured surface.
- Spread the Filling: Evenly spread the walnut filling over each rectangle, leaving a ½-inch border. Roll the dough tightly from one end to form a log, sealing the edges.
- Bake: Place the rolls on a greased baking sheet or parchment paper, seam side down. Let them rise for 30 minutes. Bake in a preheated oven at 350℉ (175℃) for 25-30 minutes, or until golden brown. Allow to cool completely.
- Make the Icing: In a bowl, whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cooled rolls for a glossy finish.
Conclusion:
The Hungarian Nut Roll is a delicious celebration of tradition, blending a tender, buttery dough with a sweet and spiced walnut filling. Each slice reveals the intricate swirl of flavors and textures, making it a standout dessert for any occasion. Share this classic treat with loved ones and savor its timeless appeal.
Hungarian Nut Roll: A Traditional Sweet Delight
A classic Hungarian dessert featuring a soft yeastdough rolled with a sweet walnut filling, perfect for holidays or special occasions.
Ingredients
Sweet Yeast Dough:
- 2½ teaspoons Active Dry Yeast 1 envelope
- ½ cup Milk warmed to 110-125℉
- ⅓ cup Granulated Sugar
- ¾ teaspoon Salt
- 1 cup Butter 2 sticks
- 6½ cups Flour divided, save ½ cup for rolling out dough
Walnut Filling:
- 1¼ cups Granulated Sugar
- ½ cup Butter 1 stick
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 1 large Egg beaten
- 4 cups Walnuts finely chopped
- 1 large Apple peeled, cored, and grated
Icing:
- 2 cups Powdered Sugar
- 3 tablespoons Milk
Instructions
- Activate Yeast: Dissolve the active dry yeast in the warmed milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- Mix Ingredients: In a large bowl, combine the remaining sugar, salt, and butter. Add the yeast mixture and gradually mix in 6 cups of flour to form a soft dough. Use the remaining ½ cup of flour for rolling.
- Knead and Rest: Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover and let it rise in a warm place for 1-2 hours until doubled in size.
- Combine Ingredients: In a medium saucepan, melt the butter and stir in the sugar, cinnamon, and salt until dissolved. Remove from heat, then mix in the beaten egg, walnuts, and grated apple. Let the filling cool to room temperature.
- Roll Out Dough: Divide the dough into 4 equal parts. Roll each piece into a rectangle approximately ¼-inch thick on a floured surface.
- Spread the Filling: Evenly spread the walnut filling over each rectangle, leaving a ½-inch border. Roll the dough tightly from one end to form a log, sealing the edges.
- Bake: Place the rolls on a greased baking sheet or parchment paper, seam side down. Let them rise for 30 minutes. Bake in a preheated oven at 350℉ (175℃) for 25-30 minutes, or until golden brown. Allow to cool completely.
- Make the Icing: In a bowl, whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cooled rolls for a glossy finish.