simple preparing recipe Walnut and raisin roll beigli with 19 ingredients and 4 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Walnut and raisin roll (beigli) easy, bouncy, practical.
Good Morning mother, now you get cook recipe Walnut and raisin roll (beigli) with 19 ingredients and 4 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. 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)
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Prepare : For the dough:.
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Needed 500 g : flour.
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Prepare 250 g : butter.
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Prepare 2 : eggs.
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Needed 60 g : fine sugar.
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Needed 10 g : yeast.
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Needed 200 ml : lukewarm milk.
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Needed : grated lemon zest.
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Prepare pinch : salt.
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Prepare : For the filling:.
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Prepare 100 g : fine sugar.
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Needed 100 ml : milk.
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Needed 30 g : raisins.
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Needed half : a lemon zest.
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Prepare 1/2 tsp : cinnamon.
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Prepare 300 : ground walnuts.
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Prepare tsp : vanilla essence.
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Prepare 2 tbsp : apricot jam.
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Needed 1 : egg yolk for glazing.
If all material requirements Walnut and raisin roll (beigli) it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Stages Cooking Walnut and raisin roll (beigli)
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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..
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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..
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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..
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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..
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