Beigli

Hello Dears, 

I brought You a real Christmas treat, the walnut Beiglis, that is one of the most popular dessert here, in Hungary  in winter. 

The dough and the stuffing is the same as the Walnut crescents, the "Pozsonyi kifli" dough, just the way of rolling is different.

Let's see how...

Ingredients:

• for the dough:
• 500 g = 2 cups of flour
• 200 g = 4/5 cup of margarine/butter
• 50 g = 1/5 cup of icing sugar
• 10 g = 1 tsp of yeast
• 1,5 dl = 3/5 cup of lukewarm milk
• 1 egg yolk

• for the stuffing:
• 250 g = 1 cup of minced walnut
• 125 g = 0.5 cup of crystal sugar
• 1 dl of water
• 25 g = 2 tbsp of honey
• 1 grated lemon peel
• 1 tbsp of vanilla sugar
• 1 egg yolk  1 egg white

Preparation:

1. Firstly, work together the flour with the margarine with your hands.

2. Put the yeast in the cold milk.

3. Then add the powdered sugar with the egg yolk, and pour the milky yeast as well.

4. Knead it well, and when it's ready, put it to the fridge for about 20 minutes.

5. For the stuffing mix the sugar (both crystal and vanilla) with the water, and heat it up, for about 110 degree Celsius, to get a sugar syrup. Then ad the honey to it.

6. Mix the walnut with the grated lemon peel, then pour the hot syrup on it, and stir them well.

7. Roll out the 1/4 of the dough to a rectangle shape.(You will have 4 Beigli rolls)

8. Lubricate the top with the same weight of stuffing as the dough was. 

9. Fold the two ends of the rectangle a bit, for about 1 cm, then roll up the whole dough.

10. Place it in a greased baking tray. Repeat it 3 more times.

11. Before baking preheat the oven for 200 degree C, and with a fork, pierce the sides of the rolls, to make some holes. It will help them to be baked properly.

12. Lubricate the top with egg yolk. Wait till it dries, then lubricate them with egg white.

13. Wait again a bit, then you can bake them. It need around 30-35 minutes to be ready, but you will see the color changing of the top. When it's golden brown it will be OK.

14. Serve it in slices. You can store it for at least 2 weeks in a box, without cutting if you wish to prepare them in advance, but it's the best in the first few days. :)

It was so soft and delicious! :) My first beigli gained great success. :)

xoxo: Hajni