You can’t have Christmas without a Christmas egg, You can’t have Christmas without a Christmas egg, And you need love, love under the tree

Walnut bejgli is a traditional Hungarian Christmas cake, without which a festive table is almost unthinkable. The essence of the recipe is the combination of soft dough and sweet, tasty walnut filling. Here is a classic recipe for walnut bejgli that follows the tradition and is sure to impress everyone.

Ingredients for 6 bejgli:

900 g flour

250 g butter or margarine

125 g fat

100 g icing sugar

1 package dry yeast

2 egg yolks

10 g salt

100 ml cold cream

250 ml cold milk (2 dl was enough for me)

+ 1 egg for the spread

Walnut filling:

700 g walnuts

500 g granulated sugar

30 ml MaxAroma Blood Orange Flavour

150 g breadcrumbs

500 ml milk

grated orange peel

Preparing the filling:

In a bowl, mix together the chopped walnuts, breadcrumbs, and orange zest. Bring the milk to a boil with the sugar, then pour over the ground walnuts and stir to combine. Add the MaxAroma Blood Orange flavouring and mix thoroughly. The filling is easier to work with when the mixture is cold, so it is advisable to prepare the filling the day before.

Preparing the dough:

The yeast does not need to rise. The flour, salt, sugar and yeast are thoroughly mixed. Add the flour, flour, salt, yeast, flour, sugar, flour, yeast, flour, salt, sugar, butter, egg yolks and milk. Knead the dough and let it rest for about 1 hour.

Preparing a Bejgli:

Using a scale, divide the dough and the filling into 6 equal parts. Using a rolling pin, measure the dough into equal rectangles about half a centimetre thick. Brush with the filling and roll up.

Place 3 bars on a baking tray lined with greaseproof paper, taking care that the bars do not touch each other, brush with egg yolk and leave to dry.

Preheat the oven to 200°C.

When the egg yolks are dry, brush the egg whites on the egg shells and leave to dry, this will give the egg shells a nice marbled appearance.

Before baking, prick the baguette in a few places with a chopstick to allow steam to escape during baking and to prevent the baguette from cracking.

Bake at 200°C for 15 minutes and then at 170°C for another 10-15 minutes. When done, leave to cool on a wire rack.

Slice and serve. Enjoy your meal!