Recipe of Award-winning Walnut and raisin roll (beigli)

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Before you jump to Walnut and raisin roll (beigli) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

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Perhaps the food isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is definitely not true. Mainly if you make certain the dishwasher is full prior to starting a cycle. Preserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Green living just isn't that difficult. A lot of it truly is simply making use of common sense.

We hope you got insight from reading it, now let's go back to walnut and raisin roll (beigli) recipe. To make walnut and raisin roll (beigli) you need 19 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Walnut and raisin roll (beigli):

1. Prepare of For the dough:.
2. Get 500 g of flour.
3. Prepare 250 g of butter.
4. Provide 2 of eggs.
5. Take 60 g of fine sugar.
6. Prepare 10 g of yeast.
7. Use 200 ml of lukewarm milk.
8. Get of grated lemon zest.
9. Get pinch of salt.
10. Prepare of For the filling:.
11. Take 100 g of fine sugar.
12. Prepare 100 ml of milk.
13. Prepare 30 g of raisins.
14. You need half of a lemon zest.
15. Get 1/2 tsp of cinnamon.
16. Take 300 of ground walnuts.
17. You need tsp of vanilla essence.
18. Provide 2 tbsp of apricot jam.
19. Take 1 of egg yolk for glazing.

Instructions to make Walnut and raisin roll (beigli):

1. 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..
2. 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..
3. 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..
4. 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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