Walnut Baigli

Name: Walnut Baigli - Ramona E.
Ingredients: For the dough: 550 grams of flour; 250 grams of Rama margarine; 1 tablespoon of sugar; 1 egg and one yolk; 20 grams of fresh yeast; 150 ml of milk; grated lemon zest. For the filling: 600 grams of ground walnuts (you can use less; I like it with a lot of walnuts :)); sugar to taste; 150 ml of milk; 2 packets of vanilla sugar. For brushing: two yolks.

Dessert - Walnut Baigli by Ramona E. - Recipia

The first time I made baigli was also the first time I tried a nut roll like this. Until then, I had only prepared sweet bread. I really enjoyed the taste, even though the appearance didn’t turn out exactly how I wanted. The quantities below yield two large baigli with a generous nut filling. The recipe is similar in preparation to sweet bread, but the dough is rolled out and rolled before baking. Quick Info Preparation time: approximately 60 minutes, plus the rising and resting times mentioned in the recipe Rising and resting time: 45 minutes in total Baking time: not specified; baigli are baked until golden brown and pass the toothpick test Servings: 2 large baigli; the number of slices depends on the thickness they are cut Difficulty: medium Recipe type: sweet nut rolls, suitable for holidays or a homemade dessert Ingredients For the dough 550 g flour 250 g Rama margarine, cut into small pieces 1 tablespoon sugar 1 whole egg 1 yolk 20 g fresh yeast 150 ml milk Grated zest of one lemon For the nut filling 600 g ground walnuts Sugar, to taste; in the recipe used, 200 g was added 150 ml milk 2 sachets of vanilla sugar For brushing 2 yolks Note about the sugar in the dough: a tablespoon of sugar is listed in the ingredients, and in the preparation steps, a teaspoon is mentioned over the yeast and milk. I kept both pieces of information exactly as they appear in the original recipe. Preparation method 1. Prepare the yeast Put the milk in a small saucepan and dissolve the fresh yeast in it. Add the mentioned sugar to activate the yeast, cover the bowl with a cloth, and let the mixture sit for about 15 minutes until the yeast starts to rise. 2. Knead the dough In a larger pot or a spacious bowl, put the flour. Pour in the milk and yeast mixture, then add the margarine cut into small pieces, the whole egg, the yolk, and the grated lemon zest. Knead the ingredients by hand until you obtain a fluffy and homogeneous dough. There’s no need to complicate the preparation; the dough is worked directly until the ingredients are well incorporated. Cover it and let it rise for 30 minutes. 3. Prepare the nut filling In a bowl, mix the ground walnuts with the sugar and the two sachets of vanilla sugar. For this variant, 200 g of sugar was used, but the amount can be adjusted to taste. Gradually add the 150 ml of milk and mix until you obtain a homogeneous composition. The filling should be spreadable over the dough without remaining dry. 4. Roll out the dough After it has risen, divide the dough into two equal parts. Grease the table with a little oil and roll out the first piece of dough. Do the same with the second piece. On each rolled-out sheet, place half of the nut filling and distribute it as evenly as possible. Leave a little space at the edges so that the filling doesn’t spill out when rolling. 5. Roll the baigli Roll each sheet as tightly as possible, forming two large rolls. Place the baigli in loaf pans lined with baking paper. Let them rest in the pans for another 15 minutes before baking. This step is included in the preparation time of the recipe and should not be skipped. 6. Brush and bake After the 15 minutes, brush each baigli with yolk. Use the two prepared yolks for this step. Bake the baigli until they are beautifully golden and pass the toothpick test. The original recipe does not mention the oven temperature or the exact baking time, so checking is done based on appearance and the toothpick test. Let them cool before slicing, so the filling stays well set. Why I make this recipe often This was my first attempt, not a recipe I have made many times, but I would repeat it because it has a lot of nuts and a very good taste. The amount of filling is generous, and the sugar can be adjusted depending on how sweet you prefer the dessert. Additionally, from a single batch of dough, you get two large baigli, suitable for multiple servings. Tips and variations Tips Let the yeast with milk and sugar sit long enough to start rising before adding it to the flour. The 15 minutes mentioned in the recipe are important for this step. The margarine should be added cut into small pieces, to incorporate more easily into the dough during kneading. Roll out the dough on a greased surface, as indicated in the recipe. This way, the sheet can be worked without sticking too easily to the table. Let the baigli rest in the pans before brushing with yolk. The 15 minutes are sufficient according to the initial steps. For a neater appearance, spread the filling evenly and roll each sheet with the same pressure along the entire length. If the roll is too loose, the slices may come out less compact. Substitutions The Rama margarine in the original recipe can only be replaced if the same dough idea is kept, but the recipe was made with margarine and does not provide tested quantities for another type of fat. The walnuts do not have a substitute mentioned in the original recipe. They are the main ingredient of the filling, and the amount can be reduced if you prefer a baigli with less walnut. Variations The amount of sugar in the filling can be modified to taste. In the presented variant, 200 g of sugar was used for 600 g of walnuts, but the ingredients indicate sugar to taste. For a richer filling, the entire amount of 600 g of walnuts can be kept. If you prefer a less dense filling, the amount of walnuts can be reduced, as mentioned in the basic recipe. Serving ideas Baigli are sliced after they have cooled. They can be served plain, cut into suitable slices, alongside coffee, tea, or milk. They are also suitable for dessert platters during holidays. Frequently asked questions How many baigli does this recipe yield? It yields two large baigli. The dough is divided into two, and each piece is rolled, filled, and rolled separately. Can I use less walnut? Yes. The recipe mentions that less walnut can be used. The amount of 600 g is chosen for a very generous filling. How much sugar is added to the walnut filling? Sugar is added to taste. In the presented variant, 200 g was used for the 600 g of walnuts, along with two sachets of vanilla sugar. How long are the baigli baked? The exact duration and oven temperature are not specified. Baigli are baked until golden brown and pass the toothpick test. Why are the baigli left in the pan before baking? After rolling, the baigli are left for another 15 minutes in the pans to rest. Only then are they brushed with yolk and baked. Nutritional values The values below are estimates, as the sugar in the filling is indicated to taste, and the number of slices is not established. The calculation assumes using the 200 g of sugar and cutting the two baigli into approximately 16 slices in total. For one slice, the estimate is approximately 550-570 kcal, 10-12 g protein, 43-48 g carbohydrates, and 34-37 g fats. The majority of the fats come from margarine and walnuts, while flour and sugar mainly contribute to the carbohydrate content. Values may vary depending on the brand of ingredients, the actual amount of sugar, and the thickness of the slices. Storage and reheating Baigli are stored covered at room temperature after they have completely cooled. For longer storage, they can be kept in the refrigerator in a covered container, but it is better to slice them before serving after they return to room temperature. Reheating is not necessary. If you want them to be slightly warm, heat the slices very briefly, just enough to soften them, without drying out the dough and filling.

Walnut Baigli

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