Fresh, Serving Recipe Walnut and raisin roll beigli Delicious and Healthy

Simple cooking ultimate Walnut and raisin roll (beigli) easy, yummy, practical.

19 ingredients, 4 steps, cooking Walnut and raisin roll (beigli)

Good Evening my mother, at this time you get cook recipe Walnut and raisin roll (beigli) with 19 ingredients and 4 steps. Below this is how to prepare, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 19 ingredients and 4 stages of easy cooking Walnut and raisin roll (beigli).

Ingredients all Walnut and raisin roll (beigli)

1. It’s : For the dough:.
2. It’s 500 g : flour.
3. You need 250 g : butter.
4. You need 2 : eggs.
5. You need 60 g : fine sugar.
6. Prepare 10 g : yeast.
7. Prepare 200 ml : lukewarm milk.
8. You need : grated lemon zest.
9. It’s pinch : salt.
10. Prepare : For the filling:.
11. It’s 100 g : fine sugar.
12. Prepare 100 ml : milk.
13. It’s 30 g : raisins.
14. It’s half : a lemon zest.
15. You need 1/2 tsp : cinnamon.
16. You need 300 : ground walnuts.
17. It’s tsp : vanilla essence.
18. Prepare 2 tbsp : apricot jam.
19. You need 1 : egg yolk for glazing.

If all composition Walnut and raisin roll (beigli) it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Process Cooking Walnut and raisin roll (beigli)

1. Dissolve the sugar in the lukewarm milk, then add the yeast. Mix the remaining dough ingredients with the yeast mixture and knead thoroughly. Cover the dough with a dish cloth and leave to rise for about 30 minutes.
   
2. Whilst the dough is resting make the walnut filling. In a small pan mix milk, sugar, vanilla and bring to a boil. Add the lemon zest, raisins, cinnamon, nuts, and apricot jam. Stir, then put it aside to cool. Divide the dough into four and roll out each piece into a rectangle measuring about 12 x 14 inches/30 x 35 cm.
   
3. Spread the dough with the walnut filling and roll up lengthwise. Line your baking sheet with baking paper (parchment paper) and carefully transfer the rolls onto the sheet and brush with egg yolk.
   
4. Bake in a preheated 180c oven for about 35-45 minutes or until golden brown. If kept covered and stored in a cool, dry place your beigli will stay fresh for a long time. Sprinkle with icing sugar and slice just before serving.
   
5. Finish and Enjoy.

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