Hungarian Walnut Roll

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A classic Hungarian holiday pastry featuring a tender, yeasted dough wrapped around a sweet, aromatic walnut filling studded with raisins and brightened with lemon zest. Bejgli is traditionally served at Christmas and Easter, sliced into thin rounds that reveal a beautiful spiral pattern.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 34 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 26 gSugar
• 11 gProtein
• 95 mgSodium
• 245 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the dough

• 500 g all-purpose flour
• 100 g unsalted butter, softened
• 80 g lard or vegetable shortening
• 80 g granulated sugar
• 2 large egg yolks
• 200 ml sour cream
• 7 g active dry yeast (1 packet)
• 120 ml warm whole milk
• 1/2 tsp fine salt
• 1 tsp vanilla extract

For the walnut filling

• 350 g finely ground walnuts
• 180 g granulated sugar
• 150 ml whole milk
• 60 g golden raisins
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 tbsp plain breadcrumbs
• 1 large egg white, lightly beaten

For finishing

• 1 large egg yolk
• 1 tbsp whole milk
• 1 tbsp powdered sugar, for dusting

Directions

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar; let stand 5-10 minutes until foamy. In a large bowl, whisk together the flour, salt, and remaining sugar. Cut in the butter and lard until the mixture resembles coarse crumbs, then stir in the egg yolks, sour cream, vanilla, and the activated yeast mixture.
2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour, or up to overnight.
3. Meanwhile, prepare the filling: combine the ground walnuts, sugar, raisins, lemon zest, cinnamon, and breadcrumbs in a bowl. Heat the milk in a small saucepan until just steaming, then pour over the walnut mixture and stir well. Let cool to lukewarm, then stir in the vanilla and beaten egg white until the mixture holds together when pressed.
4. Divide the chilled dough in half. On a floured surface, roll each piece into a rectangle about 30 x 40 cm and 5 mm thick. Spread half the walnut filling evenly over each rectangle, leaving a 1 cm border along the long edges.
5. Starting from one long side, roll each rectangle tightly into a log. Pinch the seams and ends to seal, then place seam-side down on a parchment-lined baking sheet. Gently shape into a slight crescent if desired.
6. Cover the rolls loosely with a clean towel and let rise in a warm spot for 30-40 minutes. Meanwhile, preheat the oven to 180°C (350°F).
7. Whisk the egg yolk with milk and brush generously over the risen rolls. Using a sharp knife or fork tines, score the tops in a decorative diagonal pattern, cutting just through the surface.
8. Bake for 35-40 minutes, rotating halfway, until deeply golden brown and the internal temperature reaches 95°C (200°F). If the tops brown too quickly, tent loosely with foil.
9. Cool completely on a wire rack, then dust with powdered sugar before slicing into 1 cm rounds to serve.

Cook’s Notes

• For the most authentic flavor, use freshly ground walnuts rather than pre-ground; their oils give the filling a richer, less bitter taste.
• Chilling the dough before rolling is essential; it relaxes the gluten and prevents shrinking, making the thin rectangles easier to shape.
• Score the rolls deeply but stop just at the surface so the cuts open dramatically during baking rather than slicing into the filling.
• Bejgli keeps beautifully for up to a week wrapped in foil at room temperature, and the flavor actually improves after a day as the filling sets.
• Serve slices with strong black coffee or sweet dessert wine like Tokaji Aszú for a traditional Hungarian experience.

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