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Hungarian Beigli

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Prep Time: 30 Minutes

Cook time: 45 Minutes

Serves: 2 Loaves

Description Edit

Traditional Hungarian Christmas Dessert. It is absolutely yummy. Preparation time is the time that the dough needs for rising.

Ingredients Edit

Directions Edit

  1. Combine ¾ cup warm milk, 8g sachet dried yeast and 1 tbs caster sugar. Set aside for 5 minutes until foamy.
  2. Process 3 cups plain flour, 200g butter, cubed and 2 egg yolks in a food processor until breadcrumbs form. Transfer to a bowl.
  3. Mix in the yeast mixture. Knead until smooth. Place in an oiled bowl. Cover and set aside for 45 minutes.
  4. Process 400 g walnuts, 1 tsp cinnamon and 5 tbs caster sugar in a food processor until finely ground. With the motor running, add ¼ cup warm milk until a smooth paste forms.
  5. Preheat oven to 180°C. Knead the dough until smooth, then halve. Roll each portion out to a 13cm x 24cm rectangle. Spread with the walnut filling. Roll up. Slightly flatten to about 7cm wide. Place on a lined baking tray. Brush top with 1 egg, beaten. Stand 20 minutes. Bake for 35-40 minutes.

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