Beigli (nut rolls) - beehh-g(hard sound)-lee

3/4 cup milk
1 3/4 oz. confectioner's sugar (double refined, extra-white, crystal sugar)
2/3 oz. yeast
18 oz. flour
8 oz. butter (or margarine)
3 eggs plus 1 egg white
pinch of salt

Walnut Filling
5 1/4 oz sugar
10 1/2 oz ground walnuts
3 1/2 oz fine biscuit crumbs
3 1/2 oz raisins or diced quince jelly
*Mix *
1 1/4 cup water with the sugar and cook into a thick syrup, add the walnuts.
Remove from the heat, stir in biscuit crumbs and the other ingredients.
Leave to cool and spread on the dough when ready.

Adding 1 teaspoon sugar, and yeast to a small amount of lukewarm milk mix in a mug
Mix butter with the flour using your fingers on a large flat surface or pastry board,
whisk two eggs and add them in
Stir in the yeast, the salt, the remaining milk and sugar
Knead the dough quickly
Cover with a cheesecloth and let sit for two hours.

(Now is a good time to make the nut filling - see above.)
Divide the dough into two large, or four small balls. Roll the dough out into 1/6 inch thick rectangles, spread on the filling, leaving a 1/3 inch wide border. Roll the dough and place it on a baking sheet with the folded end of the dough on the bottom. Brush with a beaten whole egg. Set aside to rise moderately in a warm, dry place for one hour. Brush with egg white and put in cool place for 30 minutes. Puncture the sides lightly with a fork to prevent the crust from breaking and bake in a very hot oven for 25 to 30 minutes.
And devour!


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