Hungarian Beigli

Recipe by Zsuzsa
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READY IN: 24hrs 40mins
SERVES: 10-15
YIELD: 3 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the dough:
  • Put sugar, butter, egg yolks and sour cream or cream in a food processor and process well.
  • Add flour and yeast and process again.
  • Put in fridge overnight.
  • Next day, take dough out about 1 and a half hours before baking to let thaw.
  • To make filling:
  • Make a syrup by boiling the water and sugar.
  • Stir in walnuts.
  • Remove from heat and stir in sultanas.
  • Allow to cool.
  • To fill dough:
  • Dividide dough in three parts and roll out each part to about half a centimetre thick.
  • Spread some filling on each part and roll up like a Swiss roll.
  • Place in baking dish, brush with and egg yolk and put in a warm spot for one hour to rise.
  • Brush with egg whites and put in the fridge for half an hour more, this makes the dough shiny when baked.
  • Bake in a moderately hot (about 200 degrees celsius) oven for 35-40 minutes.
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