Instructions:
- Activate yeast: In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 min until foamy.
- Make dough: In a large bowl, combine flour, sugar, and salt. Add yeast mixture, melted butter, eggs, and vanilla. Knead until smooth and elastic (8–10 min). Dough should be soft but not sticky. Cover and let rise 1–1 ½ hours, until doubled.
- Prepare filling: Mix ground walnuts, sugar, cinnamon, and vanilla. Stir in warm milk + honey to form a spreadable paste.
- Roll & fill: Punch down dough and divide in half. Roll each portion into a rectangle (~12×16 inches). Spread nut filling evenly, leaving 1-inch border. Roll tightly from the long side into a log. Pinch seams.
- Second rise: Place rolls seam-side down on parchment-lined baking sheet. Cover and let rise ~30 minutes.
- Bake: Preheat oven to 350°F (175°C). Brush rolls with beaten egg white for a glossy finish. Bake 30–35 minutes, until golden brown.
- Cool & serve: Cool completely before slicing into spirals. Dust with powdered sugar if desired.
✨ Tips & Variations:
- Some families add a touch of cocoa powder to the nut filling.
- A cream cheese glaze drizzled on top makes it extra festive.
- Freeze well → wrap tightly after cooling.
- Slice thick for coffee/tea time or thin for holiday platters.
Ashley, do you want me to also share the Hungarian-style Beigli 🇭🇺 version of this nut roll (it’s a bit denser, made at Christmas with walnut and poppy seed fillings)?