Procedure

1) Prepare the dough. Sift the flour into a bowl and make a well in the centre. Crumble the fresh yeast into it (or add the dried yeast), add the vanilla sugar and pour in lukewarm milk. Cover the bowl with a cloth and wait for the yeast to start working, about 10 – 15 minutes.

2) Add the remaining ingredients, the icing sugar, butter, lard, eggs, lemon zest and a pinch of salt. Knead into a dough. Split the dough in half, wrap individually in cling film and refrigerate for at least one hour.

3) In the meantime, prepare the walnut filling. In a saucepan, heat up the milk with the sugar and honey over a low heat. Once the milk starts boiling, remove it from the heat and add the ground walnuts, the lemon zest and the cinnamon. Mix well into a smooth paste.

4) Take the dough out of the fridge, unwrap both halves and roll each one out on a clean flat surface into a rectangle, about 35cm x 25cm. Use half of the walnut filling on the first dough sheet, and the second half on the second dough sheet. Spread the filling evenly and approximately 1.5cm – 2cm away from the edge. Brush the edges with a whisked egg yolk, and fold them inwards (towards the filling), then roll the dough into a roll/log.

5) Transfer both beiglis onto a baking tray/sheet lined with parchment paper and brush with the remaining whisked egg yolk. Wait until the egg yolk wash ‚dries up‘, then brush          the beiglis again but this time with a whisked egg white. Let it dry up again, then dock (prick) both of the beiglis with a fork. This will prevent the dough from tearing when being baked. The swap from the egg yolk wash to the egg white wash will create a beautiful marbling, typical for Hungarian Beigli, after baking.

6) Bake at 170C / 150C fan for about 40 – 45 minutes or until golden brown. Remove from the oven, let cool down, cut into portions and serve. Enjoy!