Hungarian walnut roll (Dios beigli) from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 144) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • ChezTB on January 11, 2026

    Very tasty but mine didn’t rise any further than the roll I started with. I used half the lemon zest.

  • kitchen_chick on May 10, 2020

    Don't be intimidated by this recipe. It's easier than it looks. This recipe has several chilling and resting stages plus the baking so you do need an afternoon or evening when you can be uninterrupted for each stage, but each chunk of tasks is fairly easy and not particularly time-consuming by themself. I reduced the granulated sugar from 160g to 140g. We didn't have any walnuts, so I also used pecans and dried cranberries. I converted the instant yeast amount to active dry yeast and proofed it in the water to make sure it was good. I didn't have bread crumbs so I substituted panko with a bit of water sprinkled in to ever-so-slightly hydrate them. I went by weight for all ingredients except the panko, when I used volume because it's so much lighter than actual breadcrumbs that going by volume would have resulted in a crazy amount of panko. It came out great! And my cat loved it, too. (She took a bite out of the pastry while it was still cooling and tried to go back for more.)

  • bching on October 17, 2019

    This is project baking but does result in two delicious walnut rolls. I used dried cherries in place of the raisins and will continue to do that. The recipe made way too much egg wash so I will make half that amount next time.

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