Hungarian Dessert

Hungarian Dessert & Wine promotion 

18th March - 30th April

One of the three desserts we are serving in the bar is the  walnut Beigel

Ingredients:
Dough:
350 g plain flour
150 g butter (unsalted)
150 ml. milk
1 yolk
a pinch of salt
20 g dry yeast
16g sugar

Filling:
200g walnut (grounded)
50ml milk
80g suger
1 vanilla pod
15g raisins
7g apricot jam

Method:

Yeast Dough
1) Starter: Dissolve 8g sugar in 100g of milk over heat, add yeast, leave it for 15 minutes. Mix the remainig dough ingredients with the yeast mixture and kneed throughly.
2) Sift flour into a deep bowl, add the starter as well as the salt and butter, mix them well.
3) Add yolk and rest of the milk and sugar
4) Knead until a smooth, moderately firm dough forms
5) Divide the dough into two pieces and let it rest for an hour and leave to rise in a warm place.
6) After an hour roll out each picece of dough into a thin rectangle about 5 mm thick.
7) Spread the filling on the dough. (leaving a gap of about at the edges and roll up lengthwise, ensuring that the rolls remain firm)
8) Transfer the rolls onto the baking sheet and egg wash.
9) Bake in a preheated (200 Celsius) oven until golden brown.

Nut filling:
1) Bring the Milk, sugar and vanilla to a boil.
2) Add the raisins and apricot jam.
3) Add the grounded walnuts. Stir until a firm mixture is formed.


Note: Best served with Custard or Vanilla ice cream