Christmas Baking, Day 2
It’s that time again: my next instalment into the 12 Days of Baking!
As I said in my first post about my Christmas blogging, I wanted to explore some different traditions from around the world where my colleagues are from. I have accumulated a few great recipes that are worth the effort, and taste amazing. Some are easier than others, but today’s recipe may take a little extra TLC…
Today we’re going for a traditional Hungarian sweet treat which one of our directors suggested to me. Being from Budapest (it’s actually pronounced Buda-pesht!), he told me that he remembers it from when he was young, always at Christmas and Easter. After I did my research, I found a great, easy recipe that makes a perfect Beigli.
The Beigli is (sort of) Budapest’s take on a yule log – hopefully Hungarians won’t curse me for that comparison! It’s light and perfect as an after-christmas-dinner bite.
***This recipe contains nuts and seeds, so please avoid if there are any nut and seed allergies in your family***
For the Dough
- 5 tablespoons white granulated sugar
- 220g unsalted butter, cubed
- 3 egg yolks
- 230ml sour cream
- 450g self-rising flour
- 1 package active dry yeast
For the Filling
- 250ml whole milk
- 200g caster sugar
- 250g finely chopped walnuts or poppy seeds
- 1 lemon, zested
- 75g golden raisins
- 1 egg
- 1 tablespoon milk
Start by making the light dough…
- Combine the granulated sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Alternatively, you can use an easier method of just the usual bowl and wooden spoon!
- Add the flour and yeast and beat until the dough comes together. The dough should be moist and easy to work with, if not add in a tables.
- Shape the dough into a ball, cover with a damp towel, and set aside.
To make the filling…
- Heat the milk and sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins and let filling cool.
- Preheat an oven to 375°F (190°C).
Construct the rolls…
- Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered.
- Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
- Beat the egg with the tablespoon of milk to make an egg wash. You can use a tablespoon of water if you prefer. Brush the loaves with egg wash and let rest for 1 hour in a warm place.
- After the dough has risen, brush it again with egg wash and put the baking tray in the fridge for half an hour (this will give the dough a shiny finish).
- Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.
- Take them out and leave to cool. Once they’re nice and cold, you can slice them and get ready to serve! Brilliant as a dessert or just a light, sweet snack!
This is one of the first traditions that I have written about that isn’t something I had tried before, and I was so pleasantly surprised – I don’t usually like nuts, but this bread is to die for. It really tasted like Christmas in a mouthful, and it made my family very happy. (Although I’m not sure if that was the Beigli or the constant stream of baked goodies…)
I hope that all of your Christmas prep and baking is going well! We would love to see your goodies, so share them on social media and tag Wenzel’s so we can see!