Traditional Hungarian Beigli

Ingredients:

Dough:

• 500 g all-purpose flour
• 250 g butter, softened
• 50 g sugar
• 2 egg yolks
• 7 g dry yeast
• 120 ml warm milk
• Pinch of salt

Walnut Filling:

• 250 g ground walnuts
• 100 g sugar
• 120 ml milk
• Zest of 1 lemon
• 1 tsp vanilla extract

For Brushing:

• 1 egg, beaten

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Instructions:

1. Dissolve the yeast in the warm milk and let stand for 5 minutes.
2. In a large bowl, combine flour, sugar, and salt.
3. Add butter, egg yolks, and the yeast mixture. Knead into a smooth dough.
4. Cover and let rest for 30 minutes.
5. For the filling, heat milk and sugar in a saucepan. Stir in ground walnuts, lemon zest, and vanilla. Let cool.
6. Roll the dough into a rectangle.
7. Spread the walnut filling evenly over the dough, leaving a small border around the edges.
8. Roll up tightly from the long side and seal the ends.
9. Place on a parchment-lined baking sheet and brush with beaten egg.
10. Let rest for 20 minutes.
11. Preheat the oven to 180°C (350°F).
12. Bake for 35–40 minutes, or until golden brown.
13. Allow to cool completely before slicing.