Hungarian Beigli

"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. This recipe can be made upto 7 days ahead and kept in the fridge in an airtight container."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
24hrs 40mins
Ingredients:
11
Yields:
3 rolls
Serves:
10-15
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I was born in Budapest, Hungary, but grew up in Melbourne, Australia. I have two girls, aged 10 and 13. I like cooking, knitting, reading, the movies, etc. My husband's name is Bernie.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes