Beigli (Traditional Hungarian Nut Rolls)

Ingredients:

Dough:

• 4 cups (500 g) all-purpose flour
• 1/2 cup (100 g) sugar
• 1 cup (225 g) unsalted butter, softened
• 2 eggs
• 1/2 cup (120 ml) milk, lukewarm
• 1 packet (7 g) dry yeast
• Pinch of salt
• Zest of 1 lemon (optional)

Filling Options:

• Walnut Filling: 2 cups (200 g) ground walnuts, 1/2 cup (100 g) sugar, 1/4 cup milk, 1 tsp vanilla
• Poppy Seed Filling: 2 cups (200 g) poppy seeds, 1/2 cup (100 g) sugar, 1/4 cup milk, 1 tsp vanilla

For brushing:

• 1 egg, beaten

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Instructions:

1. Dissolve yeast in lukewarm milk with 1 tsp sugar. Let sit 5–10 minutes.
2. Mix flour, sugar, salt, and butter until crumbly. Add eggs, yeast mixture, and lemon zest. Knead until smooth. Let rise 1–1.5 hours until doubled.
3. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
4. Divide dough in half. Roll each portion into a rectangle (~12×8 inches).
5. Spread filling evenly, leaving 1-inch edges. Roll tightly into a log. Seal edges and tuck ends.
6. Place rolls seam-side down on the baking sheet. Brush with beaten egg.
7. Bake 35–40 minutes until golden.
8. Cool completely before slicing to keep the shape intact.

Beigli is a classic holiday dessert in Hungary, often filled with walnuts or poppy seeds, perfect for Christmas or special occasions.