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Whole baked walnut beigli with a shiny crackled crust resting on a wooden board.

Beigli Walnut Roll

Walnut Beigli is a beloved Hungarian holiday pastry, known for its beautifully swirled walnut filling wrapped in a soft, slightly yeasted dough that bakes to a glossy, crackled finish. Traditionally enjoyed at Christmas and Easter, this festive roll brings together rich toasted walnuts, gentle sweetness, and warm aromas that fill the home with nostalgia.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Pastry
  • 14 g castor sugar
  • 240 ml milk
  • 28 g instant yeast (Note 1.)
  • 100 g icing sugar
  • 1 kg plain flour
  • 4 whole eggs 240ml
  • 1 lemon zest
  • 3 g vanilla bean paste
  • 400 g unsalted butter cubed room temperature (Note 2.)
Filling
  • 240 g milk
  • 220 g castor sugar
  • 5 g vanilla bean paste
  • 500 g ground freshly ground walnuts course
  • 60 g sultanas
  • 1 orange zest
  • 3 g ground cinnamon
  • 50 ml light floral honey
  • 1 green apple
  • 1 egg 70g
  • 40 g water

Equipment

  • 1 Stand Mixer
  • 1 Flat paddle
  • 1 Rolling Pin
  • 1 Jug
  • 1 baking tray
  • 1 Bowl
  • 2 Tea Towels
  • 1 Oven
  • 1 pastry brush
  • 1 Glass
  • 1 Lemon Zester
  • 1 knife
  • 1 dough scraper
  • 1 grater
  • 1 Saucepan
  • 1 large spoon
  • 1 set scales

Method
 

  1. Preheat the oven 175C
Pastry
  1. Warm the milk 32C add half the sugar and the yeast stir and put aside
  2. In a large bowl add the flour, lemon rind, sugar, icing sugar and vanilla bean.
  3. Mix lightly
  4. Add the eggs to one side of the flour and the yeast mix to the other mix lightly
  5. Add in the butter and mix to combine
  6. Finish on the bench
  7. Don't over Mix
  8. Cover and rest in a warm 30C draught free are for 30mins until 25% risen
  9. Cut into two rolls.
Filling
  1. Simmer the milk with the sugar vanilla, cinnamon and orange zest.
  2. Add the walnuts and sultanas
  3. Stir on a low heat for 2 mins
  4. Take off the heat and add the honey
  5. Grate the apple and mix through the filling.
  6. Cool completely.
Making the rolls
  1. Roll out the two dough pieces into rectangle around 6mm thick
  2. Place on a cloth
  3. Divide the filling in half
  4. Spread the filling over the dough leaving a boarder ready to roll
  5. Roll up the dough tightly
  6. Tuck in the ends
  7. Carefully place each roll on a tray prepared with baking paper
  8. Ensure the seam is at the bottom
  9. Take a fork and prick holes in the top and sides
Baking
  1. Prepare egg wash -egg with a little water
  2. Brush the rolls lightly with egg wash
  3. Bake for 20-25 mins until light golden brown
Serving
  1. Cool completely
  2. Dust Generously with icing sugar
  3. Cut ready for serving

Video

Notes

Note 1.My favourite is Lesaffre instant yeast. If not available use Lowan Instant dried yeast. Use any yeast labelled instant or rapid yeast. Check the yeast hasn't been stored in hot or humid conditions instead of the fridge or freezer.
Tips:Check yeast expiry dates. if it is out of date they wont rise.
Test your yeast:mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 – 10 minutes until surface gets foamy;
Note 2.Cut butter  into small cubes and leave out the night to soften if possible or microwave 10 seconds at a time until finger soft (do not melt)