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Hungarian Nut Roll (Beigli)

Hungarian Nut Roll (Beigli)

Hungarian Nut Roll (Beigli)

0 from 0 votes
Hungarian Nut Roll (Beigli)
5.0 rating based on 12,345 ratings
5/5 (6)
Course: Breads and RollsCuisine: HungaryDifficulty: Difficult



A sweet bread with a moist walnut or poppy seed filling. This is shaped into a roll to bake and is very pretty when sliced. This recipe is for either 4 walnut rolls or 4 poppy seed rolls. If you wish to make 4 of each, double the bread recipe. If you wish to make 2 of each, half the filling recipes.


  • For the bread:
  • 1 package active dry yeast

  • 1/2 cup granulated sugar, divided

  • 1 cup warm milk, divided

  • 8 tablespoons (1 stick) unsalted butter

  • 1 large egg

  • zest of 1 lemon

  • 1/2 teaspoon salt

  • 4 cups all-purpose flour

  • For the walnut filling:
  • 4 cups walnuts

  • 1/2 cup sugar

  • 1-1/2 teaspoons ground cinnamon or cocoa

  • 2 tablespoons cognac

  • 1/3 cup hot milk

  • For the poppy seed filling:
  • 1 pound poppy seeds (about 3-1/4 cups)

  • 1-1/2 cup granulated sugar

  • 2 tablespoons butter, melted

  • 2 teaspoons lemon juice

  • 1 cup hot milk

  • For the glaze:
  • 1 large egg, beaten

  • 1 tablespoon water


  • Make the bread:
  • Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and a pinch of the sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and the rest of the sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky. Place the dough in a deep, buttered container. Turn once to coat the top with the butter from the container, and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator.
  • Make ONE of the following fillings:
  • For the walnut filling: combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed.
  • For the poppy seed filling: place poppy seeds into a food processor and process until seeds are ground, about 1 minute. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Assemble nut roll:
  • Gently deflate the dough. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes. In a small bowl, beat the egg for the glaze with a tablespoon of water, set aside. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of either the walnut or the poppy seed paste. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a large greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork, or cut a small slit in the top, to let steam escape. Let rest, uncovered, at room temperature about 30 minutes.
  • Bake nut roll:
  • Preheat oven to 350F. Brush once more with the beaten egg glaze. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a cooling rack. Cool completely.



Name & Location
(example: Sue in LA)
Really fun baking and yummy!
- Kara in Ohio
please use a fork for all over the top and the steam will escape very nicely! you can make poppyseed cream filling, it is also very good good appetite! and good baking
- margit in hungary
I have been looking for a recipe that is as good as my grandmothers. This is as close as it gets. I've tested this recipe on family and have gotten rave revues. Just finished making another 10 loaves for the holidays.
- A Baker
Made this last yr and it was great. Made a slight change in 2011, added white raisins before folding and did not use the lemon zest. A+ rating from everyone (family, friends and co-workers).
- Rob in NC
I've made this recipe every year for 10 or more Holidays and it's easy to work with and always tastes delicious!!Everyone Loves These!!
- beva in mn
I have been using this exact recipe for many years now and my rolls turn out perfect every time. This is a special once a year at holiday time treat for my husband he loves the rolls so much I make extra ones and slice them up on a platter for his co-workers because they too look forward to this special treat each year. I would not change a thing the recipe stands perfect as is.
- A Baker
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