🧑🍳 Instructions
1. Prepare the Dough:
- In a large bowl, mix the flour, yeast, sugar, salt, and lemon zest.
- Add the cold butter and rub it into the flour until crumbly.
- Add the egg yolks, vanilla, sour cream, and enough cold milk to bring it together into a soft but not sticky dough.
- Knead lightly, shape into a ball, wrap in plastic, and chill in the fridge for at least 1 hour.
2. Make the Walnut Filling:
- In a saucepan, combine sugar, milk, vanilla, lemon zest, and cinnamon.
- Heat until sugar dissolves, then stir in the ground walnuts.
- Cook for 2–3 minutes, then remove from heat. Let it cool completely before using.
3. Assemble the Bejgli:
- Divide dough into 2 equal parts.
- Roll each portion into a rectangle (approx. 12×8 inches).
- Spread half the walnut filling on each, leaving a ½-inch border.
- Roll up tightly like a jelly roll, sealing the seam and tucking in the ends.
4. Egg Wash & Rest:
- Place rolls seam-side down on a parchment-lined baking sheet.
- Brush with beaten egg. Let dry for 15 minutes, then brush with egg yolk (for shine).
- Prick the top with a fork (to prevent cracking).
- Let rest in a cool place for 1 hour.
5. Bake:
- Preheat oven to 350°F (180°C).
- Bake rolls for 35–40 minutes or until golden brown.
6. Cool & Slice:
- Let cool completely before slicing. Serve in thin rounds.
💡 Tips:
- You can freeze the rolls after baking.
- Poppy seed version? Try Mákos Bejgli, just swap walnuts for ground poppy seeds!
- Bejgli is traditionally enjoyed at Christmas in Hungary, but it’s too good to only eat once a year.
Would you like a side-by-side printable version in English and Hungarian or a short nostalgic story to go with it for your blog or socials?
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