Hungarian Beigli - cooking recipe

Ingredients

For the dough
500 g self raising flour
1 -2 teaspoon dry yeast
5 tablespoons sugar
250 g butter
3 egg yolks
1 cup sour cream or 1 cup pure cream
For the filling
300 g walnuts, crushed
200 g caster sugar
1 lemon, rind of
100 g sultanas
1 cup water

Preparation

To make the dough:
Put sugar, butter, egg yolks and sour cream or cream in a food processor and process well.
Add flour and yeast and process again.
Put in fridge overnight.
Next day, take dough out about 1 and a half hours before baking to let thaw.
To make filling:
Make a syrup by boiling the water and sugar.
Stir in walnuts.
Remove from heat and stir in sultanas.
Allow to cool.
To fill dough:
Dividide dough in three parts and roll out each part to about half a centimetre thick.
Spread some filling on each part and roll up like a Swiss roll.
Place in baking dish, brush with and egg yolk and put in a warm spot for one hour to rise.
Brush with egg whites and put in the fridge for half an hour more, this makes the dough shiny when baked.
Bake in a moderately hot (about 200 degrees celsius) oven for 35-40 minutes.