Dissolve the yeast in the lukewarm milk with a teaspoon of sugar. Let it stand for about 5–10 minutes.
In a large bowl, combine the flour, sugar, and salt.
Add the butter, egg yolks, and activated yeast mixture.
Knead until a smooth, soft dough forms.
Cover and refrigerate for about 30–60 minutes.
2. Make the Walnut Filling
Combine the ground walnuts and sugar in a saucepan.
Add the milk and heat gently, stirring constantly.
Remove from the heat and stir in the vanilla, lemon zest, cinnamon, and raisins if using.
Allow the filling to cool completely.
3. Roll and Fill
Divide the dough into two equal portions.
Roll each portion into a rectangle approximately ¼ inch (5–6 mm) thick.
Spread half of the walnut filling evenly over each rectangle, leaving a small border around the edges.
Fold the edges inward and carefully roll each piece into a tight log.
Place the rolls seam-side down on a lined baking tray.
4. Create the Traditional Bejgli Pattern
For the classic appearance, prick the rolls several times with a fork or skewer. This allows steam to escape while baking and helps prevent the pastry from splitting.
5. Egg Wash
Brush the rolls with egg yolk and let them dry for about 15–20 minutes.
Brush them again with a thin layer of egg wash and allow them to dry briefly. This traditional two-step process helps create the characteristic marbled surface.
6. Bake
Bake in a preheated 350°F (175°C) oven for 30–40 minutes, or until the rolls are beautifully golden brown.
Allow them to cool completely before slicing.
Serving
Slice the bejgli into neat pieces and serve with coffee or tea.
The finished pastry should have a tender, slightly crumbly dough surrounding a generous layer of fragrant walnut filling.
Tip: Don’t slice the bejgli while it is still hot. Allowing it to cool completely helps the filling set and makes cleaner slices.
ðŸ‡ðŸ‡º Diós Bejgli is a true Hungarian holiday classic—rich, fragrant, and deeply connected to Hungarian family traditions.
