This Hungarian Nut Roll recipe makes delightful pastries featuring a sweet yeast dough enveloping a rich and flavorful nut filling, typically made with walnuts or poppy seeds.
They're enjoyed year-round, but especially cherished during Christmas and Easter.
Jump to:
- What Are Hungarian Nut Rolls?
- Why You'll Love This Recpe
- Ingredients Overview
- How To Make Hungarian Nut Rolls
- Fill The Rolls With Walnut Apple Filling
- Bake And Ice
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Tips for Success
- Equipment
- Storage Options
- Frequently Asked Questions
- More Bread Recipes
- Get the Recipe!
- Reviews
What Are Hungarian Nut Rolls?
Hungarian Nut Roll (beigli) is a sweet yeasted roll native to Hungary. They're traditionally enjoyed during holidays like Christmas and Easter but can be found in Hungarian bakeries throughout the year.
The dough is similar to brioche, offering a flaky and buttery texture that complements the sweetness of the filling.The poppy seed filling, known as mákos beigli, holds a special significance in Hungarian culture, often symbolizing prosperity and abundance.
Regardless of the filling, Hungarian Nut Rolls are a cherished part of Hungarian culinary heritage and a delightful treat enjoyed during special holidays.
Why You'll Love This Recpe
Whether you're of Hungarian descent looking to connect with your heritage or simply a curious baker seeking a new flavor adventure, this Hungarian Nut Roll recipe is sure to become a favorite.
This recipe takes you on a journey through Hungarian culinary tradition, guiding you through the process of creating these delectable pastries from scratch.
- Authentic Flavor: The recipe stays true to traditional methods and ingredients, ensuring you experience the genuine taste of Hungarian nut rolls.
- Detailed Instructions: Clear and concise instructions guide you through each step, making it achievable even for novice bakers.
- Customizable Fillings: Feel free to experiment with different nut fillings or even explore savory options for delicious pastry variations.
Ingredients Overview
This Hungarian nut roll recipe uses traditional ingredients and techniques to create authentic pastries that you and your family will love.
While walnut is traditional, explore poppy seed filling using a similar recipe but substituting ground poppy seeds for walnuts. You can also experiment with other nut fillings like hazelnuts or pecans.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Hungarian Nut Rolls
This Hungarian Nut Roll recipe is easy enough for bakers of all skill levels. Just follow along with the visual guide and recipe card, and you'll be enjoying slices of nut roll with your coffee.
So, gather your ingredients, preheat your oven, and get ready to experience the sweet and satisfying taste of Hungarian Nut Rolls!
Prepare The Dough For The Nut Rolls
- Sprinkle the dry active yeast over the warm milk (125F - 130F) in a small bowl. Add a pinch of sugar and wait for it to get foamy on the surface of the milk, about 5 minutes.
- In a large mixing bowl, or dough kneading machine, add the yeast mixture, sugar, salt, and butter, mixing until well blended. Mix in 3 cups of the flour and mix until smooth.
- Slowly add the remaining flour in small additions, scraping down the sides of the bowl in between, until all the flour is completely mixed in.
- Turn out on a lightly floured surface and knead until the dough is smooth and glossy, or set your dough kneading machine to 10 minutes.
Let The Dough Proof
- Remove the dough from the mixing bowl and place in a lightly oiled bowl, turning to coat all over. Cover and place the bowl in a draft free location until the dough has doubled in size,a bout 1 to 11/2 hours.
Make The Filling Sauce
- Make the filling while the dough is rising by adding the sugar, butter, salt, cinnamon, and egg into a medium sauce pan.
- Stir over low heat to melt the butter and bring the sauce comes together and thickens. Stir constantly and keep on very low heat so the egg does not scramble or cook.
- Remove from heat as soon as it's slightly thickened and stir in the walnuts and shredded apple. Set the filling aside to cool.
Fill The Rolls With Walnut Apple Filling
- Prepare large rimmed baking sheets with parchment paper (one for all four rolls, two if you spread them out two to a sheet).
- Punch the risen dough down and divide into 4 equal portions. Roll each portion into a 12 x 20 rectangle on a lightly floured surface.
- Spread ¼ of the walnut and apple filling over the rectangle of dough, leaving a ½" border on all sides.
Roll Up The Nut Rolls
- Roll the dough up from the longest side like a jelly roll. Press to seal the ends, tucking them under the roll neatly. Carefully transfer the nut roll to baking sheet, placing it seam side down.
- When all four nut rolls are on the baking sheet, cover loosely and place in a draft free location. Allow to rise for 30 minutes.
Bake And Ice
When ready to serve, slice each nut roll into 1 to 11/2 in wide slices and serve with coffee or tea. Each nut roll yields 8 slices.
- Preheat your oven to 350F while the nut rolls are rising, and make sure your oven rack is in the center position.
- Bake the nut rolls for 30 to 40 minutes. Remove from the oven when golden brown and allow to cool on a wire rack.
- To make the icing, mix the powdered sugar and milk. Add to a piping bag without a tip. When the nut rolls are completely cooled, snip the end of the bag of icing and zig-zag the icing over each nut roll.
Serving Suggestions
Instead of drizzling with icing try, dusting the nut rolls with powdered sugar for an elegant presentation. Enjoy Hungarian Nut Rolls as a sweet snack or dessert alongside coffee or tea.
Serve them sliced alongside a festive holiday meal for a special touch.
Related Recipes
- Irish Soda Bread with Raisins
- Banana Toffee Bread Pudding
- Italian Panettone (Christmas Bread)
- Pumpkin Scones with Maple Glaze
- Everyday Challah Rolls
Substitutions and Variations
Here are a few delicious variations when making this sweet bread recipe.
- Use brown sugar instead of granulated sugar for a richer flavor profile.
- Try the poppy seed version, it's delightful. Just omit the apple and add 4 cups of Dutch blue poppy seeds to the sauce as it is melting the butter.
- Substitute chopped pecans, or other finely ground nuts like almonds or hazelnuts.
Tips for Success
Here are a few tips for making these Hungarian nut rolls:
- Use lukewarm milk to activate the yeast effectively.
- Don't overmix the dough, as it can make the rolls tough.
- Allow the dough to rise in a warm place for optimal results.
- Brush the rolls with egg wash before baking for a golden brown crust.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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- Parchment paper sheets - 9x13
- Large Rimmed Baking Sheets - Chicago Metallic
Storage Options
- Hungarian Nut Rolls can be stored at room temperature in an airtight container for up to 2 days.
- They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before slicing and enjoying.
- To reheat leftover rolls, wrap them in aluminum foil and warm them in a preheated oven at 350°F for 15 minutes.
Frequently Asked Questions
Yes, you can use instant dry yeast. Whisk it into the dry ingredients for the dough before adding the wet ingredients.
Brushing the dough with egg wash before baking helps create a slight moisture barrier and prevent cracking.
Yes, you can experiment with various fillings like jams, sweetened cream cheese, or even savory options like cheese or vegetables.
More Bread Recipes
- Bread Machine Cheesecake Factory Bread
- Traditional Irish Blaa Rolls (Waterford Blaa Recipe)
- Bread Machine Sandwich Bread Recipe (Soft White Loaf)
- Cold Fermented Pizza Dough
Get the Recipe!
Hungarian Walnut Rolls
Equipment
- Large Rimmed Baking Sheets Chicago Metallic
Ingredients
Sweet Yeast Dough
- 2½ teaspoon Active Dry Yeast one envelope
- ½ cup Milk warmed to 110 - 125℉
- ⅓ cup Sugar granulated
- ¾ teaspoon Salt
- 1 cup Butter 2 sticks
- 6½ cup Flour divided, save ½ cup to roll out dough
Walnut Filling
- 1¼ cup Sugar granulated
- ½ cup Butter 1 stick
- ½ teaspoon Cinnamon ground
- ¼ teaspoon Salt
- 1 large Egg beaten
- 4 cup Walnuts finely chopped
- 1 large Apple peeled, cored, and grated
For The Icing
- 2 cup Powdered sugar
- 3 tablespoon Milk
Instructions
Prepare The Dough
- Sprinkle the dry active yeast over the warm milk (125F - 130F) in a small bowl. Add a pinch of sugar or flour if desired (optional) and wait for it to get foamy on the surface of the milk, about 5 minutes.2½ teaspoon Active Dry Yeast, ½ cup Milk
- In a large mixing bowl, or dough kneading machine, add the yeast mixture, sugar, salt, and butter, mixing until well blended. Mix in 3 cups of the flour and mix until smooth.⅓ cup Sugar, ¾ teaspoon Salt, 1 cup Butter, 6½ cup Flour
- Slowly add the remaining flour in small additions, scraping down the sides of the bowl in between, until all the flour is completely mixed in. Turn out on a lightly floured surface and knead until the dough is smooth and glossy, or set your dough kneading machine to 10 minutes.
- Remove the dough from the mixing bowl and place in a lightly oiled bowl, turning to coat all over. Cover and place the bowl in a draft free location until the dough has doubled in size,a bout 1 to 11/2 hours.
Make The Filling
- Make the filling while the dough is rising by adding the sugar, butter, salt, cinnamon, and egg into a medium sauce pan.1¼ cup Sugar, ½ cup Butter, ½ teaspoon Cinnamon, ¼ teaspoon Salt, 1 large Egg
- Stir over low heat to melt the butter and bring the sauce comes together and thickens. Stir constantly and keep on very low heat so the egg does not scramble or cook.
- Remove from heat as soon as it's slightly thickened and stir in the walnuts and shredded apple. Set the filling aside to cool.4 cup Walnuts, 1 large Apple
Fill & Roll Up The Nut Rolls
- Prepare large rimmed baking sheets with parchment paper (one for all four rolls, two if you spread them out two to a sheet).
- Punch the risen dough down and divide into 4 equal portions. Roll each portion into a 12 x 20 rectangle on a lightly floured surface.
- Spread ¼ of the walnut and apple filling over the rectangle of dough, leaving a ½" border on all sides.
- Roll the dough up from the longest side like a jelly roll. Press to seal the ends, tucking them under the roll neatly. Carefully transfer the nut roll to baking sheet, placing it seam side down.
- When all four nut rolls are on the baking sheet, cover loosely and place in a draft free location. Allow to rise for 30 minutes.
Bake and Ice The Nut Rolls
- Preheat your oven to 350F while the nut rolls are rising, and make sure your oven rack is in the center position.
- Bake the nut rolls for 30 to 40 minutes. Remove from the oven when golden brown and allow to cool on a wire rack.
Ice and Serve
- To make the icing, mix the powdered sugar and milk. Add to a piping bag without a tip. When the nut rolls are completely cooled, snip the end of the bag of icing and zig-zag the icing over each nut roll.2 cup Powdered sugar, 3 tablespoon Milk
- When ready to serve, slice each nut roll into 1 to 11/2 in wide slices and serve with coffee or tea.
Notes
- Use lukewarm milk to activate the yeast effectively.
- Don't overmix the dough, as it can make the rolls tough.
- Allow the dough to rise in a warm place for optimal results.
- Brush the rolls with egg wash before baking for a golden brown crust.
