Walnut Baigli

Name: Walnut Baigli - Betina H.
Ingredients: For the dough: 500g white flour; 25g fresh yeast; salt; 2 tbsp sugar; 100g butter; 2 egg yolks; 5 tbsp sour cream; grated lemon zest. For the filling: 500g ground walnuts; 1 tbsp ground cinnamon; sugar to taste; about 50ml milk (+/; ). One egg and a packet of vanilla sugar for brushing.

Dessert - Walnut Baigli by Betina H. - Recipia

When I want to use ground walnuts in a simple dessert, I prepare these yeast rolls. The dough is tender, made with butter, sour cream, and egg yolks, while the filling is quickly prepared in a pot, without any additional ingredients. The quantities below yield three rolled loaves, suitable for a tray where they can be placed side by side. The recipe does not specify an exact rising or baking time, so the dough texture and the color of the crust are the best indicators. Quick info Total time: not specified exactly; includes rising, preparing the filling, and baking. Preparation time: about 30-40 minutes for the dough, filling, and forming the rolls, excluding rising time. Baking time: not specified; the rolls are baked at 180 degrees until golden. Servings: 3 loaves; the number of slices depends on the thickness at which they are cut. Difficulty: easy to medium. Recipe type: rolled walnut bread, also known as walnut roll or baigli with walnuts. Ingredients For the dough 500 g white flour 25 g fresh yeast A pinch of salt 2 tablespoons sugar 100 g butter, at room temperature 2 egg yolks 5 tablespoons sour cream Grated zest of one lemon A little warm milk, for the yeast starter For the walnut filling 500 g ground walnuts 1 level tablespoon ground cinnamon Sugar, to taste About 50 ml milk, with the possibility of adjusting the amount For brushing 1 egg 1 packet vanilla sugar Method of preparation 1. Prepare the yeast starter Crumble the yeast and mix it with a little warm milk, sugar, and a little flour. Set the mixture aside until the yeast starts to activate. The milk should be warm, not hot, to avoid affecting the yeast. 2. Knead the dough Sift the flour into a large bowl and add the salt, the two tablespoons of sugar, the egg yolks, the soft butter, the grated lemon zest, the sour cream, and the prepared yeast starter. Knead all the ingredients until you obtain an elastic, homogeneous dough that no longer sticks to your fingers. If working the dough by hand, kneading may take a few minutes until the butter and sour cream are well incorporated. Cover the bowl and let the dough rise. The original recipe does not specify the exact duration, so check the texture and volume of the dough before continuing. 3. Prepare the filling Place the ground walnuts in a pot. Add sugar to taste, cinnamon, and about 50 ml of milk. Mix and place the pot over low heat. Cook the mixture for 5 minutes, stirring continuously or very often, to prevent it from sticking. The filling should be evenly mixed, not necessarily very liquid. If needed, the amount of milk can be slightly adjusted, as mentioned in the recipe. Let the walnuts cool before spreading them on the dough. A very hot filling would soften the dough and make rolling more difficult. 4. Divide the dough After rising, divide the dough into three equal parts. Work with each piece one at a time. Roll the first part into a rectangular shape, with the length suitable for the tray in which you will bake the rolls. An exact tray size is not specified, so roll the sheet according to the tray used. 5. Form the first roll Spread one third of the cooled walnut filling over the sheet of dough. Distribute the walnuts as evenly as possible, then roll the sheet tightly, lengthwise. Place the roll in the lined baking tray, seam side down if possible, to maintain its shape during baking. 6. Repeat with the remaining dough Do the same with the other two pieces of dough. Roll out each sheet, cover it with one third of the filling, roll it up, and place it in the tray next to the first one. 7. Brush the rolls Beat the egg together with the vanilla sugar. Brush the surface of the three loaves with the mixture. 8. Bake Place the tray in the preheated oven at 180 degrees. Bake the rolls until they are nicely browned on the surface. Since the recipe does not specify an exact baking time, watch the color of the dough. Once they are browned, remove the tray from the oven and let the loaves cool before slicing. They are easier to cut once the filling has set. Why I make the recipe often I love it because it uses common ingredients and does not require a complicated filling. The walnuts are prepared in a few minutes, and the three rolls are formed without special techniques. The dough with butter, sour cream, and egg yolks remains tender, while the walnut and cinnamon filling is dense enough to spread easily. Tips Let the butter reach room temperature before kneading. It incorporates better, and the dough becomes more uniform. Use warm milk for the yeast starter, not hot. The amount of milk for the starter is not specified in the recipe, so add only as much as needed to dissolve the yeast. The filling must be cooled before use. If it is too hot, it can make the dough soft and harder to roll. Divide the dough as evenly as possible so that the rolls have similar sizes and bake at the same time. There is no fixed baking duration in the recipe. The brown color of the surface is the main indicator. Substitutions Fresh yeast is the specified ingredient in the recipe, and no amount for dry yeast is provided, so do not change the type of yeast without recalculating the amount. The milk in the filling can be slightly adjusted around the amount of 50 ml, depending on how dry the walnuts are. Do not add it all at once if the filling already seems sufficiently bound. For brushing, an egg mixed with vanilla sugar is used, exactly as provided in the recipe. No alternative is indicated. Variations The amount of sugar in the filling is determined to taste. The walnuts and cinnamon remain the base of the composition, while the sugar can be reduced or increased according to preferences. The same recipe can be prepared in the form of walnut baigli, keeping the division into three pieces and the tight rolling of the sheets. For three uniform rolls, pay special attention to the division of the dough and the amount of filling placed on each sheet: one third for each loaf. Serving ideas Let the rolls cool and slice them. They can be served plain, for breakfast, or alongside coffee and tea. Since they are rolled, they can be easily portioned into thinner or thicker slices, according to preference. Frequently asked questions How long should the dough be left to rise? The recipe does not specify an exact interval. Leave it to rise until it visibly changes in volume and becomes airier. The duration may vary depending on the temperature in the kitchen and the activity of the yeast. Can I prepare the walnut filling in advance? Yes. The filling can be cooked ahead of time, but it must be allowed to cool before being spread on the dough. It is easier to use when it has a bound consistency and is not hot. What should I do if the filling is too thick? Add a little milk, keeping in mind that the recipe indicates approximately 50 ml, with the possibility of adjustment. Incorporate it gradually so that the filling does not become too soft. How do I know if the rolls are baked? They are done when the surface is nicely browned. The recipe does not provide a fixed baking time, and the result also depends on the oven, the tray used, and the thickness of the rolls. How many rolls does this composition yield? The dough is divided into three equal parts, and from each part, one rolled loaf is formed. In total, three pieces are produced. Nutritional values The values below are estimates, as the amount of sugar in the filling is 'to taste,' and the milk used for the starter is not measured exactly. The estimate is calculated for the entire recipe divided into three loaves, without claiming absolute precision. For a medium slice, depending on thickness, the following can be estimated: Calories: 250-330 kcal Protein: 6-8 g Carbohydrates: 25-35 g Fats: 14-20 g Fiber: approximately 2-3 g The values increase or decrease depending on the amount of sugar used, the size of the slices, and the ratio of dough and filling in each piece. The walnuts and butter mainly contribute to the fat content, while the flour and sugar contribute to the carbohydrate content. Storage and reheating After cooling, store the rolls in a dry place, covered, to prevent them from drying out. They can be kept for a few days, and the texture remains pleasant if kept away from air. For serving, slices can be allowed to reach room temperature. If you wish to warm them, do so briefly, just enough to soften the dough slightly without drying it out. The rolls are also enjoyable cold, right after slicing.

Walnut Baigli

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