Hungarian Beigli Recipe #199330
This is a Christmas and Easter tradition in most Hungarian households. Make the dough the night before and leave in the fridge, this makes it easier to handle before baking.
by Zsuzsa
1 day | 40 min prep
SERVES 10 -15 , 3 rolls
For the dough
- 500 g self raising flour
- 1-2 teaspoon dry yeast
- 5 tablespoons sugar
- 250 g butter
- 3 egg yolks
- 1 cup sour cream or pure cream
For the filling
- 300 g walnuts, crushed
- 200 g caster sugar
- 1 lemon, rind of
- 100 g sultanas
- 1 cup water
- To make the dough:.
- Put sugar, butter, egg yolks and sour cream or cream in a food processor and process well.
- Add flour and yeast and process again.
- Put in fridge overnight.
- Next day, take dough out about 1 and a half hours before baking to let thaw.
- To make filling:.
- Make a syrup by boiling the water and sugar.
- Stir in walnuts.
- Remove from heat and stir in sultanas.
- Allow to cool.
- To fill dough:.
- Dividide dough in three parts and roll out each part to about half a centimetre thick.
- Spread some filling on each part and roll up like a Swiss roll.
- Place in baking dish, brush with and egg yolk and put in a warm spot for one hour to rise.
- Brush with egg whites and put in the fridge for half an hour more, this makes the dough shiny when baked.
- Bake in a moderately hot (about 200 degrees celsius) oven for 35-40 minutes.
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