A Christmas staple in every house in Hungary. We fell in love with beigli [pronounced bay-glee] on our many research trips there and knew it was something we had to bring back to Ann Arbor. This recipe was taught to us by the Auguszt family, fifth-generation Hungarian master bakers residing in Budapest. It’s created with buttery yeasted dough, lovingly hand-rolled around a sweet walnut filling mixed with currants, honey, and lemon zest. Hiding inside the crackled mahogany crust you’ll find its trademark swirl. ‘Tis the season to share a slice and the tradition.
Hungry for more? Join Zingerman’s Food Tours to get the full Hungarian experience.
