Hungarian Walnut Roulade

Larisa Iernutan

The Hungarian Walnut Roulade, also known as "Beigli” is a traditional Hungarian dessert that consists of a rolled pastry filled with a sweet walnut filling. This dessert is often enjoyed during special occasions and holidays,such as Christmas and Easter.

No ratings yet

Print Recipe Pin Recipe

Prep Time 40

Cook Time 40

Total Time 1 30

Course Dessert

Cuisine Hungarian

Servings people

Calories 414 kcal

Equipment

1 Thermomix / Mixer
1 Baking tray
1 Oven

Ingredients

Dough

500 gr Plain flour
3 pcs Egg yolks
50 gr Brown sugar
100 ml Milk
250 gr Butter room temperature
20 gr Fresh yeast
Vanilla sugar / Vanilla extract

Filling

500 gr Nuts
3 pcs Egg whites
100 gr Brown sugar
2 spoon Cocoa powder / carob powder Optional

Instructions

First,we are going to prepare the walnut roulade dough. For this, we will pour the milk in the mixing bowl, then add the fresh yeast (crushed with your fingers) and 1 teaspoon of brown sugar. Mix them 1 MIN – 38^o Celsius– Speed 2;
IMPORTANT: After the 2 minutes, let the lid on top of the mixing bowl for extra 5 minutes,to allow the composition to swell
After those extra 5 minutes, add 2 egg yolks, the rest of the sugar, the butter and vanilla sugar/ vanilla extract into the mixing bowl and mix them all 1 MIN –Speed 3.5; (The remaining egg yolk will be used later, to brush the surface of the sweet bread);
Using a sieve, add the flour into the mixing bowl and KNEAD – 5 MIN;
Place the dough into a bowl and cover it with plastic foil until you prepare the filling (30 minutes should be enough to let the dough rise and double its volume);
Now,let’s prepare the filling. Clean and dry the mixing bowl. Place the butterfly whisk into the bowl and add the egg whites, 1 pinch of salt and 1teaspoon brown sugar. Create a foam using 4 MIN – Speed 3.5;
Divide the foam into two separate bowls;
Rinse the mixing bowl. Add the shelled nuts and grate them for 4 SEC – Speed 5;
Into one bowl, mix the egg whites foam with ½ quantity of the nuts and cocoa/ carob powder and ½ of the remaining brown sugar; into the other one, mix the egg whites foam with the remaining amount of nuts and the remaining brown sugar. If you feel the mixtures are too hard to mix, pour ½-1 teaspoon of milk to make it smoother.
Divide the dough into 4 similar balls. On a floured surface, start spreading each dough using a rolling pin. Take into account that the dough sheet has to be very thin when starting to add the filling;
Add the filling, then fold the edges of the dough sheet, so that you will make sure the filling won’t run out on the sidelines; Roll the dough until you get a nice baigli roll;
Place the four rolls into a baking tray covered with baking paper, allowing 1 cm distance between them;
Prick the surface of the rolls with a fork, to release the air from the rols;
Beat the remaining egg yolks with 1 teaspoon of milk into a small bowl and brush the surface of the baigli rolls;
Bake the rolls into the preheated oven for approx. 40 minutes at 180^oCelsius; After the first 10 minutes of the baking process, place a baking paper on top of the rolls, to prevent excessive baking on top of the rolls;
Once the time runs out, take the baigli rolls out of the oven and let them completely cool, before cutting them.