Walnut brioche

Nut Roll, also known as Baigli, is a traditional delicacy that perfectly combines the fluffy texture of the dough with the rich walnut filling. This recipe will not only delight your taste buds but also bring a touch of nostalgia and warmth to every bite. Whether you want to impress guests or indulge in a moment of personal pampering, Baigli is the perfect choice. Let’s discover together how to prepare this delicious nut roll step by step!

Preparation time
- Active time: 30 minutes
- Rising time: 1 hour
- Baking time: 30-40 minutes
- Total: 2 hours
- Number of servings: 12-14 slices

Necessary ingredients

For the dough:
- 500-600 grams of flour
- 4 egg yolks
- 1 small natural yogurt (approximately 150 grams)
- 1 cup of sugar (approximately 200 grams)
- 2 teaspoons of grated lemon zest
- 1 packet of dry yeast (7 grams)
- 50 ml of warm milk
- 3 packets of vanilla sugar
- 2 teaspoons of rum essence
- 1 package of margarine or butter (approximately 250 grams)

For the filling:
- 500-600 grams of ground walnuts
- 4 egg whites (leftover from the yolks)
- 1 cup of sugar (approximately 200 grams)
- 2 teaspoons of rum essence

A brief history
Baigli is a nut roll that often appears on festive tables, with deep roots in the culinary traditions of several cultures. It is often associated with winter holidays, symbolizing good taste and hospitality. Whether enjoyed with a glass of mulled wine or a cup of tea, this nut roll will turn any moment into something special.

Step-by-step preparation

1. Preparing the starter: In a small bowl, mix 3 tablespoons of flour with the packet of yeast and a little warm milk (about 50 ml). Add a tablespoon of sugar and mix well. Cover with a towel and let it rise in a warm place for 10-15 minutes until the starter becomes frothy.

2. Mixing the ingredients: In a large bowl, add the remaining flour. In another bowl, combine the yolks with the sugar, yogurt, lemon zest, vanilla sugar, and rum essence. After the starter has risen, add it to the flour along with the yolk mixture.

3. Kneading the dough: Add the soft margarine (at room temperature) and start kneading the dough. Knead until you obtain a homogeneous and firm dough. Cover with a towel and let it rise in a warm place until it doubles in volume (about 30-40 minutes).

4. Preparing the filling: In another bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, mixing until you obtain a firm meringue. Gently fold in the ground walnuts and rum essence with a spatula.

5. Forming the rolls: Once the dough has risen, divide it into 3 equal parts (don’t worry if they are not perfectly equal, each Baigli will have its charm!). Sprinkle flour on the work surface and roll out each piece of dough into a large sheet.

6. Filling: Evenly distribute the walnut filling over each sheet of dough. Carefully roll the dough, forming a tight roll. Repeat the process for each piece of dough.

7. Baking: Place the rolls in trays lined with parchment paper or greased with butter. Brush them with a mixture of egg yolk and a little milk for a golden, appetizing crust. Bake in a preheated oven at 180°C (medium heat) for 30-40 minutes until they are golden and well baked.

8. Cooling and serving: Let the rolls cool in the trays for 10 minutes, then transfer them to a rack to cool completely. Baigli is traditionally served sliced, but it is also delicious warm.

Useful tips
- Cocoa version: If you want to make a more interesting version, add 2-3 tablespoons of cocoa to the filling and some raisins for a unique taste. This is a personal preference for many, and my family loves the cocoa version!
- Storing the roll: Keep Baigli in an airtight container at room temperature to maintain freshness. It is delicious even after a few days, but it can also be frozen.
- Beverages for serving: This nut roll pairs perfectly with herbal tea or a glass of sweet wine. Additionally, an espresso or cappuccino are excellent combinations for a savory dessert.

Nutritional benefits
Nut Roll is a good source of energy due to the walnuts, which are rich in omega-3 fatty acids, protein, and antioxidants. Additionally, the yogurt in the dough contributes to healthy digestion.

Frequently asked questions
1. Can I replace margarine with butter?
Yes, you can use butter for a richer taste, but make sure it is soft before adding it to the dough.

2. How long can I keep the nut roll?
Baigli can be kept at room temperature for a few days, but it can be frozen for a longer period.

3. What other fillings can I use?
Instead of walnuts, you can try almonds, hazelnuts, or even a poppy seed filling for a different version.

So, prepare your ingredients and let’s enjoy the magic of cooking! Nut Roll is not just a simple dessert, but a culinary experience that will bring joy to every home. Don’t forget to share the recipe with your loved ones and celebrate special moments with a delicious dessert!

First, we make the starter from 3 tablespoons of flour with the packet of yeast and a little warm milk mixed with a tablespoon of sugar. We mix well, sprinkle flour on top, and let it rise in a warm place for 10-15 minutes. Separately, we put the flour in a bowl. In another small bowl, we mix the egg yolks with the sugar, yogurt, lemon zest, vanilla sugar, and rum. After the starter has risen, we add it to the flour, along with the mixed egg yolks, and mix a little. We add the packet of margarine, which is soft at room temperature, and knead until it becomes a firm dough. We sprinkle flour on top and let it rise in a warm place. Once it has risen, we divide the dough into 3 equal parts... mine weren't equal :) Then we take one piece, sprinkle flour on the table, and knead the dough a little to make it firm and roll out a large sheet which we fill with the walnut filling from the composition below. Filling: We whip the egg whites until stiff, add the sugar, ground walnuts, and rum. We mix well but gently and then fill the 3 sheets. I set aside part of the mixture to which I added cocoa and raisins, and made one loaf with cocoa especially for my husband :) We fill the sheets, roll them in several rows, and place them in a baking tray lined with baking paper or simply greased with butter. We brush the loaves with an egg yolk mixed with a little milk and bake them in the oven at medium heat until they are nicely browned :) Serve them however you like :)

 Ingredients: Dough: 500-600 g flour, 4 egg yolks, a small natural yogurt, a cup of sugar, 2 teaspoons of grated lemon zest, 1 packet of dry yeast, a little milk (50 ml), 3 packets of vanilla sugar, 2 teaspoons of rum essence, 1 pack of margarine or butter. Filling: 500-600 g walnuts, 4 egg whites left from the 4 yolks used in the mixture, a cup of sugar, 2 teaspoons of rum.

 Tags:  baigli