Walnut And Raisin Roll (Beigli)

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Walnut and raisin roll (beigli). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Walnut and raisin roll (beigli) is makes 4 rolls. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Walnut and raisin roll (beigli) estimated approx 45 minutes + prep..

To get started with this recipe, we have to prepare a few ingredients. You can cook Walnut and raisin roll (beigli) using 19 ingredients and 4 steps. Here is how you cook that.

A traditional Christmas roulade, yummy walnut and raisin filling, however as a special treat I bake this recipe more than once a year. #MyCookbook

Ingredients and spices that need to be Prepare to make Walnut and raisin roll (beigli):

1. For the dough:
2. 500 g flour
3. 250 g butter
4. 2 eggs
5. 60 g fine sugar
6. 10 g yeast
7. 200 ml lukewarm milk
8. grated lemon zest
9. pinch salt
10. For the filling:
11. 100 g fine sugar
12. 100 ml milk
13. 30 g raisins
14. half a lemon zest
15. 1/2 tsp cinnamon
16. 300 ground walnuts
17. tsp vanilla essence
18. 2 tbsp apricot jam
19. 1 egg yolk for glazing

Steps to make to make Walnut and raisin roll (beigli)

1. Dissolve the sugar in the lukewarm milk, then add the yeast. Mix the remaining dough ingredients with the yeast mixture and knead thoroughly. Cover the dough with a dish cloth and leave to rise for about 30 minutes.
2. Whilst the dough is resting make the walnut filling. In a small pan mix milk, sugar, vanilla and bring to a boil. Add the lemon zest, raisins, cinnamon, nuts, and apricot jam. Stir, then put it aside to cool. Divide the dough into four and roll out each piece into a rectangle measuring about 12 x 14 inches/30 x 35 cm.
3. Spread the dough with the walnut filling and roll up lengthwise. Line your baking sheet with baking paper (parchment paper) and carefully transfer the rolls onto the sheet and brush with egg yolk.
4. Bake in a preheated 180c oven for about 35-45 minutes or until golden brown. If kept covered and stored in a cool, dry place your beigli will stay fresh for a long time. Sprinkle with icing sugar and slice just before serving.

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