Beigli Walnut Roll

slices of baked apple and walnut beigli.

5 from 2 votes

This Beigli Walnut Roll recipe features a buttery, yeasted dough encasing a sweet and nutty walnut filling. While there are many variations of beigli, walnut and poppy seed fillings are the most traditional.

Prep Time15

Cook Time45

Proof & Rising2

Total Time3

Course: Bread

Cuisine: Hungarian

Servings: slices

Calories: 311kcal

Author: Kelly Bloom

Equipment

parchment paper sheets 9x13
Large Rimmed Baking Sheets Chicago Metallic

Ingredients

Sweet Yeast Dough

2½ teaspoon Active Dry Yeast one envelope
½ cup Milk warmed to 110 - 125℉
⅓ cup Sugar granulated
¾ teaspoon Salt
1 cup Butter 2 sticks
6½ cup Flour divided, save ½ cup to roll out dough

Walnut Filling

1¼ cup Sugar granulated
½ cup Butter 1 stick
½ teaspoon Cinnamon ground
¼ teaspoon Salt
1 large Egg beaten
4 cup Walnuts finely chopped
1 large Apple peeled, cored, and grated

US Customary - Metric

Instructions

Beigli Dough

Sprinkle the dry active yeast over the warm milk (125F - 130F) in a small bowl. Add a pinch of sugar or flour if desired (optional) and wait for it to get foamy on the surface of the milk, about 5 minutes.
2½ teaspoon Active Dry Yeast, ½ cup Milk
In a large mixing bowl, or dough kneading machine, add the yeast mixture, sugar, salt, and butter, mixing until well blended. Mix in 3 cups of the flour and mix until smooth.
⅓ cup Sugar, ¾ teaspoon Salt, 1 cup Butter, 6½ cup Flour
Slowly add the remaining flour in small additions, scraping down the sides of the bowl in between, until all the flour is completely mixed in. Turn out on a lightly floured surface and knead until the dough is smooth and glossy, or set your dough kneading machine to 10 minutes.
Remove the dough from the mixing bowl and place in a lightly oiled bowl, turning to coat all over. Cover and place the bowl in a draft free location until the dough has doubled in size,a bout 1 to 11/2 hours.

Walnut Roll Filling

Make the filling while the dough is rising by adding the sugar, butter, salt, cinnamon, and egg into a medium sauce pan.
1¼ cup Sugar, ½ cup Butter, ½ teaspoon Cinnamon, ¼ teaspoon Salt, 1 large Egg
Stir over low heat to melt the butter and bring the sauce comes together and thickens. Stir constantly and keep on very low heat so the egg does not scramble or cook.
Remove from heat as soon as it's slightly thickened and stir in the walnuts and shredded apple. Set the filling aside to cool.
4 cup Walnuts, 1 large Apple

Roll Up The Beigli

Prepare large rimmed baking sheets with parchment paper (one for all four rolls, two if you spread them out two to a sheet).
Punch the risen dough down and divide into 4 equal portions. Roll each portion into a 12 x 20 rectangle on a lightly floured surface.
Spread ¼ of the walnut and apple filling over the rectangle of dough, leaving a ½" border on all sides.
Roll the dough up from the longest side like a jelly roll. Press to seal the ends, tucking them under the roll neatly. Carefully transfer the nut roll to baking sheet, placing it seam side down.
When all four nut rolls are on the baking sheet, cover loosely and place in a draft free location. Allow to rise for 30 minutes.

Bake Until Golden

Preheat your oven to 350F while the nut rolls are rising, and make sure your oven rack is in the center position.
Bake the nut rolls for 30 to 40 minutes. Remove from the oven when golden brown and allow to cool on a wire rack. When ready to serve, slice each nut roll into 1 to 11/2 in wide slices and serve with coffee or tea.

Notes

Ensure your yeast is active and foamy before adding it to the dough. Otherwise, your dough may not rise properly.
Knead the dough just until it becomes smooth and elastic. Over-kneading can make the dough tough.
The filling should be cool to the touch before spreading it on the dough. Otherwise, it can melt the butter in the dough and make it difficult to handle.
Brush the rolls with egg wash before baking for a golden brown crust.

Nutrition