Walnut Beigli

Walnut Beigli - An Irresistible Aromatic Delicacy

As the leaves begin to fall and the air turns cooler, nothing compares to the enticing aroma of a dessert fresh out of the oven. Walnut beigli is that recipe that will warm your heart and bring a smile to your face. Whether it's for a holiday, a family gathering, or simply a lazy weekend afternoon, this dessert with its rich filling and yeast dough will surely win you over.

Total preparation time: 2 hours (including 1 hour of rising)
Servings: 12

Ingredients

For the dough:
- 230 g butter (at room temperature)
- 3 tablespoons sugar
- 1 egg
- 1 egg yolk
- 130-150 ml milk (warm)
- 530 g flour
- 25 g fresh yeast
- 1 pinch of salt
- 2 teaspoons vanilla sugar

For the walnut filling:
- 500 g ground walnuts
- 100-150 ml milk (boiling)
- 6-7 tablespoons sugar
- 1 teaspoon vanilla sugar
- 2 teaspoons rum essence
- Grated zest of one lemon
- 1 egg yolk (for brushing)

A Brief History

Beigli is a traditional dessert that has been made for generations. With its rich filling of walnuts or poppy seeds, this delicacy is often associated with holidays and joyful family moments. The rolled yeast dough, filled with simple yet flavorful ingredients, reflects the tradition of home cooking, where each ingredient plays an important role.

Preparing the Dough

1. Heating the Milk: Start by placing the milk in a small pot over low heat until it becomes warm, but not hot. Milk that is too hot can kill the yeast, so be careful!

2. Dissolving the Yeast: Add the fresh yeast and 2 tablespoons of the 3 tablespoons of sugar to the warm milk. Stir gently until the yeast is completely dissolved. Let the mixture sit for 10 minutes until it starts to foam. This is a sign that the yeast is active.

3. Mixing the Ingredients: In a large bowl, combine the sifted flour, salt, vanilla sugar, egg, and egg yolk. Add the softened butter and mix everything with a spatula or your hands until you achieve a crumbly mixture.

4. Kneading the Dough: Gradually add the milk and yeast mixture, kneading continuously until the dough becomes smooth and elastic. This should take about 10 minutes. If the dough is too sticky, add a little more flour.

5. Rising the Dough: Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour, or until the dough doubles in size. You can try placing it near a radiator or in an oven preheated to 30 degrees, then turned off.

Preparing the Walnut Filling

1. Boiling the Milk: While the dough is rising, bring the milk to a boil in a small saucepan.

2. Mixing the Ingredients: In a bowl, combine the ground walnuts, sugar, vanilla sugar, rum essence, and grated lemon zest. Gradually add the hot milk, stirring until you achieve a creamy and homogeneous mixture. If the filling is too thick, you can add a little more milk.

Assembling the Beigli

1. Dividing the Dough: Once the dough has risen, turn it out onto a floured work surface. Divide it into three equal parts.

2. Rolling Out the Sheets: Using a rolling pin, roll each piece of dough into a thin rectangular sheet. Make sure the sheets are even to achieve a perfect roll.

3. Spreading the Filling: Divide the walnut filling into three equal portions and spread it evenly over each sheet of dough, leaving a few centimeters free at the edges.

4. Rolling the Beigli: Fold the side edges of the sheets to prevent the filling from leaking, then carefully roll each sheet into a tight cylinder.

5. Preparing the Baking Tray: Grease a large baking tray with margarine and line it with parchment paper. Place the rolled beigli in the tray, leaving a little space between them.

6. Second Rising: Cover the rolls with a towel and let them rise for another 15 minutes.

Baking

1. Preheating the Oven: Preheat the oven to 180°C. This is the ideal temperature for achieving a golden and crispy crust.

2. Brushing with Egg Yolk: Beat the remaining egg yolk and brush each roll with it using a pastry brush. This will give them a beautiful color when baked.

3. Baking the Rolls: Place the beigli in the preheated oven and bake for 30-35 minutes or until they are golden and nicely browned. Check them occasionally to ensure they don't burn.

4. Cooling: Once the beigli are done, remove them from the oven and let them cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Serving

Walnut beigli is delicious served warm or at room temperature. I recommend slicing it thinly and serving it alongside a cup of fragrant tea or freshly brewed coffee. You can also sprinkle a bit of powdered sugar on top for an elegant touch.

Practical Tips

- Poppy Seed Variation: If you want to experiment, you can replace the walnut filling with a poppy seed filling. This is equally delicious and adds a different note to your dessert.
- Dough Care: If the dough is too sticky, add a little more flour. Conversely, if it is too dry, you can add a tablespoon of milk at a time until you achieve the desired consistency.
- Storage: Beigli can be stored in an airtight container at room temperature for up to a week. You can also freeze it to enjoy later.

Nutritional Benefits

Walnut beigli is an excellent source of protein and healthy fats due to the walnuts. It also contains carbohydrates from the flour, which provide energy. However, consumed in moderation, it is a tasty dessert that can be part of a balanced diet.

Frequently Asked Questions

1. Can I use dry yeast?
Yes, you can use dry yeast, but you will need to adjust the amount to about 8 g. Dissolve the dry yeast in the warm milk just like the fresh yeast.

2. What other fillings can I use?
In addition to walnuts, you can try chocolate, jam, or dried fruit fillings. Each variation will offer a different tasting experience.

3. How can I make the beigli less sweet?
If you prefer a less sweet dessert, you can reduce the amount of sugar in the filling or the dough to taste.

4. Is beigli suitable for vegans?
You can adapt the recipe by using vegan butter, plant-based milk, and replacing the egg with a mixture of flaxseed or chia seeds.

In conclusion, walnut beigli is not just a dessert, but a culinary experience that will bring joy with every bite. So get ready to delight your family and friends with this delicious and aromatic recipe!

 Ingredients: For the dough: 230g butter, 3 tablespoons sugar, 1 egg, 1 yolk, 130-150ml milk, 530g flour, 25g yeast, a pinch of salt, 2 teaspoons vanilla sugar. Walnut filling: 500g ground walnuts, 100-150ml milk, 6-7 tablespoons sugar, 1 teaspoon vanilla sugar, 2 teaspoons rum essence, grated lemon zest, 1 yolk for brushing.

 Tags:  walnut beigli beigli sweet bread