Bagli/Beigli with Walnuts (Hungarian Panettone)
Among the various types of panettone I decided to try, there’s also the Hungarian panettone! A traditional Hungarian recipe made in two types, one with poppy seeds and one with walnuts which is the one I chose to prepare. This dessert is made in the shape of a roll with abundant walnuts for the filling and then kept in the fridge for a few hours before baking.
Also try these panettone recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Bagli/Beigli with Walnuts (Hungarian Panettone):
- 2 cups flour
- 2 tbsp powdered sugar
- 7 tbsp butter
- 1 egg yolk
- 1/4 cup milk
- 1 tsp fresh yeast
- 2 cups walnuts
- 3/4 cup sugar
- raisins
- ground cinnamon
- lemon zest
- vanilla
- 1/3 cup water (Boiling)
Steps
For the preparation of Bagli/Beigli with Walnuts (Hungarian Panettone) watch the video HERE.
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Put the flour, sugar, a bit of salt, butter and start kneading. In a bowl, put the egg yolk, milk,
Add the yeast and mix. Add it gradually while kneading. Wrap the obtained dough in plastic wrap and place it in the fridge for about 30 min.
Filling preparation:
In a bowl, put sugar, lemon zest, raisins, vanilla, cinnamon, boiling water and mix.
Chop the walnuts and add the aromatic mix prepared. Mix.
Assembly:
After about 30 min
take half of the dough and roll it out. Put half of the prepared filling on top and roll.
Do the same with the other half of the dough. Brush them with egg yolk and milk and place them in the fridge for about 30 minutes. After 30 minutes, brush again and put back in the fridge for another 30 min.
Then take them out of the fridge and wait 30 min then brush again with the egg and prick with a toothpick. Bake at 350°F for about 40 minutes.
Enjoy your meal!
