Beigli is a traditional Hungarian treat often served at Christmas and Easter. It's also a Jewish tradition, sometimes called kindli, served at Purim. Traditionally made with either walnut or poppy filling, you can also mix both together for your dish. Learn how you can make beigli with a walnut filling easily before your next family gathering.
Instructions
Make the Dough
1. Combine sugar and butter in the stand mixer bowl. Mix on high until smooth and creamy.
2. Add egg yolks and cream and blend until mixed well.
3. Mix flour and yeast together, and add it to the mixture. Blend until completely combined.
4. Wrap dough in plastic wrap and place in the refrigerator overnight.
5. Remove dough from the refrigerator the next day, about 1 1/2 hours before you're ready to bake it.
Make the Filling
6. Bring water, sugar and the rind of one lemon to a boil in a medium saucepan.
7. Stir in walnuts.
8. Remove the pan from the heat and add grapes.
9. Allow the filling mixture to cool.
Shape and Bake the Beigli
10. Divide dough into three equal parts. Roll out each of these parts to about 1/4-inch thickness.
11. Spread one-third of the filling over each rolled-out dough, and roll up like a jellyroll.
12. Place the rolls in a baking dish. Use the pastry brush to coat each roll with egg yolk. Cover the pan, and put it in a warm spot for the dough to rise for about 1 hour.
13. Brush the rolls with egg white, and put them in the refrigerator for 1/2 hour.
14. Bake the rolls at 375 degrees F for 35 to 40 minutes, or until the dough is a golden brown.
15. Allow rolls to cool completely, remove from the pan and slice to serve.
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