Diós Beigli (Hungarian Walnut Roll)
Two tender yeasted rolls swirled with sweet, lemony walnut filling and a cracked, glossy top.
- Time3 hr 15
- LevelMedium
- Costabout £0.63 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 526kcal
- 59.7gcarbs
- 26.2gof which sugars
- 26.4gfat
- 8.1gsaturates
- 13gprotein
- 3.6gfibre
- 0.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, 60 g sugar and salt in a large bowl. Add the butter, egg yolks and warm milk and mix to a soft dough. Knead for 10 minutes until smooth and elastic. Cover and leave in a warm place for 1 hour until doubled.
60 min - 2
Meanwhile, blitz the walnuts in a food processor until finely ground. Warm the filling milk, 150 g sugar and honey in a pan until the sugar dissolves. Stir in the walnuts, raisins, lemon zest, rum and vanilla. Leave to cool until thick but spreadable.
- 3
Heat the oven to 180°C (160°C fan). Line a large baking tray with baking paper. Divide the dough in two. Roll each piece into a rectangle about 25 x 35 cm.
- 4
Spread half the filling over each rectangle, leaving a 1 cm border. Roll up tightly from the long side, like a Swiss roll, and place seam side down on the tray, well apart. Cover and rest for 30 minutes.
30 min - 5
Beat the 2 eggs with 1 tbsp milk. Brush both rolls with glaze, let it dry for 10 minutes, then brush again. This double glaze makes the top crack into the classic marbled pattern. Prick each roll with a fork in several places.
- 6
Bake for 35 to 40 minutes until deep golden. Cool completely on the tray before slicing thickly. It keeps well for several days wrapped in baking paper.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
