ElfyChristmas time is all about tradition, and one of the most cherished in Hungary is the Christmas Walnut Roll (Beigli). This festive treat is a must-have during the holiday season, and it’s easy to see why.
It’s not just the warm, buttery dough that gets people excited, but the rich, walnut filling that takes center stage.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 45 min | 40 min | 90 min | 175 min |
The Christmas Walnut Roll (Beigli) is a perfect combination of textures and flavors. The dough is rolled thin, creating a tender crust that holds a sweet, nutty filling. It’s not too overpowering—just the right balance to satisfy your holiday cravings.
What makes this roll stand out is the use of walnuts, which are often considered a symbol of good fortune in Hungary. Packed into each slice, they bring a warmth and richness that’s perfect for cold December days.
Traditionally,
Beigli is baked in long logs, sliced into perfect spirals for serving. You’ll find it on tables across Hungary at Christmas, whether for breakfast, dessert, or a snack with coffee.
While it’s a simple roll, it carries a lot of holiday spirit, making it a favorite for gatherings with family and friends.
This recipe is passed down through generations, and for many, making it is part of the Christmas ritual, filling kitchens with the aroma of fresh dough and toasted walnuts.
If you’re looking for something traditional yet simple to bake this Christmas, the Christmas Walnut Roll (Beigli) is the perfect choice.
Ingredients
For The Dough
For The Walnut Filling
For Brushing
Instructions
Prepare the dough
Dissolve the yeast in lukewarm milk (if using fresh yeast). Let it sit for about 10 minutes until frothy.
In a large bowl, mix the flour, powdered sugar, and a pinch of salt. Add the chilled butter cubes and rub them into the flour mixture using your fingers until it resembles breadcrumbs.
Add the yeast mixture (or instant yeast directly), egg yolk, and vanilla extract. Knead the dough until it becomes smooth and elastic.
Divide the dough into two equal portions. Wrap each in plastic wrap and refrigerate for at least 1 hour.
Make the walnut filling
Heat the milk in a small saucepan and add the sugar, stirring until dissolved.
Remove from heat and stir in the ground walnuts, vanilla extract, lemon zest, and cinnamon. If using raisins, mix them in now. Let the mixture cool.
Assemble the beigli
Preheat the oven to 180°C (350°F).
On a lightly floured surface, roll out each dough portion into a rectangle (approximately 30 x 25 cm / 12 x 10 inches).
Spread half of the walnut filling evenly over each rolled-out dough, leaving a small border along the edges.
Roll the dough tightly, starting from the longer side, to form a log. Pinch the seams and tuck the ends under.
Place the rolls on a baking tray lined with parchment paper.
Rest and bake
Brush each roll with egg yolk and let it rest for about 30 minutes.
Brush with the beaten egg and prick a few holes on top of each roll using a fork or toothpick to release steam during baking.
Bake for 35-40 minutes, or until golden brown.
