Hungarian Walnut Roll (Bejgli)

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Ingredients

For the Dough:

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup) unsalted butter, softened
• 50 g (¼ cup) powdered sugar
• 1 teaspoon salt
• 2 egg yolks
• 200 ml (¾ cup + 1 tbsp) warm milk
• 7 g (2¼ tsp) active dry yeast

For the Walnut Filling:

• 300 g (3 cups) ground walnuts
• 150 g (¾ cup) sugar
• 100 ml (⅓ cup + 1 tbsp) milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)

For Brushing:

• 1 egg (beaten)

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Instructions

1. Dissolve the yeast in warm milk and let it sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour, powdered sugar, and salt.
3. Add butter and rub it into the flour until crumbly.
4. Add egg yolks and the yeast mixture. Knead until a smooth dough forms.
5. Cover and let the dough rest for about 1 hour.

Prepare the Filling:
6. In a saucepan, heat milk and sugar until dissolved.
7. Remove from heat and mix in ground walnuts, vanilla, and lemon zest.
8. Let the filling cool completely.

Assemble:
9. Divide the dough into two equal parts.
10. Roll each piece into a rectangle (about ½ cm / ¼ inch thick).
11. Spread half of the walnut filling evenly over each rectangle.
12. Roll tightly into a log.
13. Place the rolls in a lined baking pan.

14. Brush the tops with beaten egg and let rest 20–30 minutes.
15. Preheat oven to 180°C (350°F).
16. Bake for 30–40 minutes until golden brown.