🇭🇺 Hungarian Nut Roll (Diós Bejgli)

🛒 Ingredients:

For the Dough:

• 500 g (4 cups) all-purpose flour
• 200 g (1 cup) butter (softened)
• 50 g (¼ cup) sugar
• 2 egg yolks
• 200 ml (¾ cup + 2 tbsp) milk (lukewarm)
• 7 g (2 ¼ tsp) dry yeast
• Pinch of salt

For the Walnut Filling:

• 300 g (3 cups) ground walnuts
• 150 g (¾ cup) sugar
• 100 ml (⅓–½ cup) milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ teaspoon cinnamon (optional)

For Brushing:

• 1 egg (separated)

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👩‍🍳 Instructions:

1. Activate yeast:
   In lukewarm milk, add yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
2. Make the dough:
   In a large bowl, combine flour, sugar, and salt. Add butter, egg yolks, and the yeast mixture. Knead until smooth and soft.
3. Rest the dough:
   Cover and let it rest for about 1 hour, until slightly risen.
4. Prepare filling:
   Heat milk and sugar until dissolved, then mix with ground walnuts, vanilla, lemon zest, and cinnamon. Let it cool.
5. Shape the rolls:
   Divide dough into 2 portions. Roll each into a rectangle, spread filling evenly, then roll tightly like a log.
6. Egg wash process (traditional crackle finish):
   Brush rolls first with egg yolk. Let dry for 10–15 minutes, then brush with egg white.
7. Bake:
   Place on a lined baking tray, prick with a fork, and bake at 180°C (350°F) for 30–35 minutes until golden.
8. Cool before slicing:
   Let cool completely to get clean slices.