Walnut and raisin roll (beigli)

Name: How to cook Walnut and raisin roll (beigli) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: makes 4 rolls
Cuisine: Us

Introduce

Chef :

Eva Jones

Walnut and raisin roll (beigli)

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

Ingredient

Food ration :

makes 4 rolls

Cooking time :

45 minutes + prep.

500 g

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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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Tag

Flour butter Eggs Fine sugar yeast lukewarm milk Salt milk raisins a lemon zest cinnamon ground walnuts vanilla essence Apricot jam egg yolk for glazing

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