Walnut Beigli

Beigli with walnut – a traditional delicacy, full of flavor and history, that combines the fluffy texture of the dough with the rich taste of the walnut filling. This recipe will take you on a sensory journey, transforming a simple weekend meal into a festive moment.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 30-35 minutes
Total: 2 hours
Number of servings: 10-12

Ingredients

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

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

Preparation

1. Preparing the dough: Start by warming the milk in a saucepan until it is warm, but not hot. Then, dissolve the yeast along with the 3 tablespoons of sugar in the warm milk. This step is essential to activate the yeast, which is crucial for the dough to rise.

2. Mixing the ingredients: In a large bowl, sift the flour and add the butter cut into cubes. Rub the butter with the flour until you achieve a fine breadcrumb texture. Now, add the whole egg, the yolk, the dissolved yeast, the vanilla sugar, and the salt.

3. Kneading the dough: Begin to gradually add the milk, kneading continuously. The dough should become smooth and elastic. A good method is to knead it for about 10 minutes. Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour, until it doubles in volume.

4. Preparing the filling: While the dough is rising, you can prepare the walnut filling. Boil the milk, then mix the ground walnuts with the sugar, grated lemon peel, vanilla sugar, and rum essence. Gradually add the milk, mixing until you obtain a smooth walnut cream.

5. Forming the beigli: Once the dough has risen, turn it out onto a floured work surface. Divide the dough into three equal parts. Roll each piece into a thin rectangular sheet. Divide the filling into three and spread it evenly over each sheet. Fold the sides slightly inward to prevent the filling from escaping and roll each sheet tightly.

6. Baking: Prepare a large baking tray greased with butter and lined with parchment paper. Place the rolled pastries in the tray. Let them rise for another 15 minutes in the tray. Meanwhile, preheat the oven to 180°C. Beat the yolk and brush each beigli with a pastry brush. Bake the beigli for 30-35 minutes or until they are golden and well-browned.

7. Cooling and serving: When the beigli is ready, take it out of the oven and let it cool. It is delicious both warm and cold. You can serve it plain or dusted with powdered sugar for a festive look.

Practical tips:

- Ingredients: Make sure all ingredients are at room temperature for a more even dough. You can also use roasted walnuts for added flavor.
- Rising: If the temperature in the kitchen is low, you can place the dough in a warmer spot, such as near a radiator or in a preheated oven at minimum.
- Variations: You can replace some of the walnuts with almonds or add raisins to the filling for a sweet-sour note.

Calories and nutritional benefits:
Beigli with walnut is a dessert with a high calorie content, having around 350-400 kcal per serving (depending on size and ingredients). Walnuts are rich in omega-3 fatty acids, antioxidants, and proteins, providing considerable nutritional benefits.

Complementary recipes:
This delicacy pairs wonderfully with a cup of freshly brewed coffee or a fragrant lemon tea. You can also serve the beigli alongside vanilla ice cream for a refreshing contrast.

Frequently asked questions:
- Can I use dry yeast? Yes, you can use dry yeast, but make sure to use the correct amount (about 10 g).
- How long does it keep? Beigli keeps well at room temperature for a few days but can be refrigerated for greater freshness.
- Can I freeze the beigli? Yes, you can freeze the beigli after it has completely cooled. Make sure it is well packaged to prevent freezer burn.

Now that you have all the details, all that’s left is to get started on the preparation! I assure you that each bite will be an explosion of flavors and a reminder of culinary traditions. I encourage you to share this recipe with your loved ones and create unforgettable moments around the table. Enjoy!

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