Hungarian Walnut Roll (Diós Bejgli)

Instructions

Step 1 – Prepare the Dough

Dissolve the yeast in the warm milk with a teaspoon of sugar and let it stand for 10 minutes. Mix the flour, butter, remaining sugar, eggs, vanilla, and salt. Add the yeast mixture and knead until smooth. Cover and let rise for about 1 hour.

Step 2 – Make the Filling

Heat the milk until warm, then stir in the sugar, walnuts, vanilla, lemon zest, cinnamon, and raisins. Mix into a thick, spreadable filling and let it cool.

Step 3 – Shape the Roll

Divide the dough into two portions. Roll each into a rectangle about 5 mm (¼ inch) thick. Spread the walnut filling evenly, leaving a small border. Roll tightly into a log and seal the edges.

Step 4 – Glaze

Brush each roll with egg yolk and let it dry for 15 minutes. Then brush with egg white and let dry again. This traditional method helps create the characteristic cracked glossy crust.

Step 5 – Bake

Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, until golden brown. Allow to cool completely before slicing.

Serving Suggestions

• Serve with coffee or tea.
• Perfect for Christmas, Easter, or festive celebrations.
• Delicious with a dusting of powdered sugar.

Nutrition (Per Slice)

• Calories: ~320
• Protein: 6 g
• Carbohydrates: 33 g
• Fat: 19 g
• Fiber: 2 g