Ingredients for 12-15 Nut Beugel
For the beugel dough
- 300 g flour
- 120 g butter
- 50 g sugar
- 20 g fresh yeast
- ca. 6 tbsp milk
- 1 egg yolk
- 1 pinch salt
- grated lemon zest
For the nut filling
- 250 ml milk
- 200 g sugar
- 40 g honey
- 400 g ground nuts
- 2 tbsp STROH 40
- Grated lemon zest
- vanilla sugar
- 150 g sweet crumbs (from butter cookies or lady fingers)
Additionally
- 1 egg and 1 egg yolk for coating
- flour for dusting
Preparation
- For the beugel dough, sift the flour onto a board, make a well in the center, and add all the ingredients, including the crumbled yeast.
- Knead into a medium-firm, smooth dough. Then shape it into a ball and let it rest, covered, on the board for at least 30 minutes before further processing (Since flour absorbs different amounts of water, you may need to add 1-2 tablespoons of milk while kneading to make the dough smooth and pliable).
- For the nut filling, briefly boil the milk with sugar and honey, then stir in the grated nuts. Season with STROH, lemon zest, and vanilla sugar.
- Let the mixture cool. Once cooled, add the sweet breadcrumbs. The filling should be fairly firm yet malleable.
- Shape the mixture into small thumb-sized rolls, which will later be rolled into the dough.
- Preheat the oven to 210 °C.
- Shape the beugel dough into a thick roll on a floured board. Divide it into apricot-sized pieces.
- Roll out the pieces on the floured board into oval-shaped patches about the size of a hand, measuring 6-8 cm in length.
- Place a roll of filling on each dough patch, fold the dough over the rolls, and press the edges together.
- Then shape each piece into a bulging roll with pointed ends using both hands. Finally, bend the tips inward.
- Place the beugel on a baking sheet lined with parchment paper, with the seam side down.
- Whisk together the egg and egg yolk. Brush the beugel generously with the egg mixture and leave it uncovered until the egg wash has dried.
- Bake in the preheated oven at 210 °C for 15 to 20 minutes, until the egg-washed surface develops the characteristic cracks typical of this pastry.
