Almond and cranberry beigli recipe

INGREDIENTS

⅓ cup milk, warmed
2 tsp. instant yeast
2 tsp. caster sugar
1½ cups flour
100 grams butter, chopped
2 egg yolks
1 egg white, lightly beaten

Filling

3 cups roasted almonds
½ cup honey
2 tsp. cinnamon
2 egg whites, lightly beaten
1¼ cups dried cranberries, coarsely chopped

METHOD

COMBINE milk, yeast and sugar in a jug. Cover and stand in a warm place for 10 minutes or until frothy.

PROCESS flour and butter until fine crumbs form. Transfer to the bowl of an electric mixer fitted with a dough hook. Add 1 egg yolk and the yeast mixture. Mix on low speed for 5 minutes, scraping down the side of the bowl occasionally, or until the dough is soft and pliable.

DIVIDE dough into two equal portions and place in separate, lightly oiled bowls. Cover with a clean tea towel, then stand at room temperature for 45 minutes or until doubled in size.

Filling Process almonds until finely chopped. Combine honey, cinnamon and egg white in a bowl. Add chopped almonds and cranberries and mix well.

PREHEAT oven to 200°C. Line a large oven tray with baking paper.

KNEAD each dough portion on a lightly floured surface until smooth. The dough may tear, but it can be patched. Roll each portion between sheets of baking paper into a 25 cm x 35 cm rectangle. Refrigerate for 30 minutes.

REMOVE top sheet of baking paper. Spread half the filling evenly over one rectangle, leaving a 2 cm border on all sides and press down lightly. Fold borders over filling on all sides and roll up from a long side. Place the roll on the tray and lightly flatten the roll. Repeat with remaining dough and filling.

BRUSH rolls with remaining egg yolk and stand for 30 minutes or until dry to touch. Brush rolls with egg white and stand for 30 minutes or until dry to touch.

BAKE rolls for 25 minutes or until golden and cooked. Leave on the tray to cool. Cut diagonally into slices.

TIP: The beigli rolls are suitable to freeze for up to 2 months.

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