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Freshly baked walnut roll (bejgli) slices
Sliced traditional walnut roll showing the spiral filling.

Walnut roll (bejgli)

Author: Flavelo
Recipes Cakes and Desserts

The indispensable Christmas cake. The bejgli dough is a special 'short yeasted' dough. This means that although it contains yeast, we don't prove it like bread. The high fat content coats the flour particles, inhibiting gluten formation, so the dough becomes crumbly, not elastic. The marbled pattern is the reward for patience: caused by the different drying of the egg yolk and white.

🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 16 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin
  • Pastry brush
  • Fork for pricking

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Crumble the cold butter with the flour using quick movements (or a machine) so it doesn't melt. The goal is a crumbly texture.

Tip: The fat coats the flour particles (hydrophobic layer), so they can absorb less water, keeping the dough crumbly.
2 ✓

Dissolve the yeast in the cold milk with the icing sugar and egg yolk, then knead with the floury crumbs. You should get a smooth, firm dough.

Tip: Work with cold ingredients! If the yeast activates and the dough overproves, it will have a bread-like texture and crack.
3 ✓

Divide the dough into 2 parts, round them, and rest in the fridge for 30 minutes.

Tip: During resting, the gluten relaxes, making it easier to roll out.
4 ✓

Prepare the filling: scald the ground walnuts and sugar with the hot liquid. Let cool completely.

Tip: Hot filling would melt the butter content of the dough, ruining the structure.
5 ✓

Roll out the dough into rectangles, spread with the filling, fold back the edges, and roll up loosely.

Tip: Don't leave air at the fold, because it expands during baking and cracks the roll.
6 ✓

Marbling: Brush with egg yolk, leave in a cool place to dry. Once dry, brush with egg white, and let this dry too.

Tip: The yolk forms a fatty, elastic layer, the white a rigid layer. On the expanding dough during baking, the white cracks over the yolk – this is the marbling.
7 ✓

Prick with a fork to the bottom in several places, and bake at 180°C for approx. 30-35 minutes until golden brown.

Tip: Steam escapes through the holes, which would otherwise burst the dough.

Recipe FAQ

Why did it crack?
Too much filling, rolled too tight (no room to expand), or didn't prick enough for steam to escape.
Why did the crust separate from the filling?
The filling was too wet, or the dough overproved before baking.

Ingredients

  • 500 g Plain flour
  • 200 g Butter (or lard for better crumbliness)
  • 200 ml Cold milk
  • 50 g Icing sugar
  • 25 g Fresh yeast
  • 1 pc Egg yolk (for dough)
  • 2 pcs Eggs for brushing (separated)
  • 300 g Ground walnuts
  • 150 g Sugar (for filling)
  • 100 ml Water or milk (for filling)