{"id":16467,"date":"2025-11-11T14:54:18","date_gmt":"2025-11-11T12:54:18","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=16467"},"modified":"2025-11-11T14:54:19","modified_gmt":"2025-11-11T12:54:19","slug":"for-christmas-zserbo-bejgli-roll","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=16467","title":{"rendered":"For Christmas: zserb\u00f3-bejgli roll"},"content":{"rendered":"\n

Oh, the Zserb\u00f3-Bejgli Roll! A brilliant idea, a marriage of two Christmas classics: the shape of the bagel and the unforgettable taste of zserb\u00f3 (walnuts, apricot jam, chocolate). Not only delicious, but much less macera than the traditional zserb\u00f3 layering.<\/p>\n\n\n\n

Here is a popular recipe for the Christmas table!<\/p>\n\n\n\n

\ud83c\udf84 Zserb\u00f3-Bejgli Roll Recipe
This version is made with a shortcrust pastry similar to a bagel, but the filling gives the classic zserb\u00f3 flavor.<\/p>\n\n\n\n

\ud83e\uddc8 Dough Ingredients (for 1-2 bars)
Fine flour: 35 dkg
Butter\/Margarine\/Fat mixture: 20-25 dkg (e.g. 15 dkg butter + 10 dkg fat, or only 25 dkg butter for crumbliness)
Icing sugar: 5 dkg
Egg yolk: 1 pc
Milk (lukewarm): 0.5 dl (approx. 50 ml)
Yeast (fresh): 1-1.5 dkg (approx. half of a cube)

Salt: 1 pinch
\ud83c\udf30 Filling Ingredients
Ground walnuts: 20 dkg
Apricot jam: approx. 20-25 dkg (spreadable, not too thin)
Iron sugar (optional): 5-10 dkg (to taste, if the jam is not sweet enough)
Grated lemon\/orange peel: grated peel of half a lemon\/orange
Rum (optional): 1-2 tablespoons (mixed with the nuts)
\ud83c\udf6b For the Glaze

Dark chocolate: 10 dkg
Eating oil (or butter): 1 tablespoon
\ud83d\udc69\u200d\ud83c\udf73 Preparation Step by Step<\/p>\n\n\n\n

    \n
  1. Preparing the Dough
    Rising the yeast: Crumble the yeast in the lukewarm milk with a teaspoon of powdered sugar and let stand for 5-10 minutes.
    Kneading the dough: In a bowl, crumble the flour with the cold shortening and salt. Add the remaining powdered sugar, egg yolks and activated yeast. Knead quickly into a smooth, even dough (do not over-knead!).

    Resting: Divide the dough into 2 equal parts, wrap in foil and refrigerate for at least 30-60 minutes.<\/li>\n\n\n\n
  2. Assemble the Filling
    Prepare the Walnuts: Mix the ground walnuts with the powdered sugar, grated zest and rum (if using).
    Jam: Prepare the jam (if too thick, you can thin it with a little water).<\/li>\n\n\n\n
  3. Filling and Shaping

    Stretching: Remove the first dough ball from the refrigerator. Roll out on a floured board (or baking paper) to a rectangle about $3\\text{ mm}$ thick (about $25 \\times 35\\text{ cm}$).
    Filling: First spread the dough evenly with half of the apricot jam, but leave a thin border of about $1\\text{ cm}$ around the edges.
    Walnuts: Spread half of the nut mixture evenly on top.
    Rolling: Fold the two shorter edges of the dough over the filling, then roll it up tightly by holding the longer side, like a bagel.
    Repeat with the second dough and filling.<\/li>\n\n\n\n
  4. Baking and Finishing

    Resting and Brushing: Place the rolls on a baking sheet lined with baking paper. Brush with the beaten egg yolk (this will give them a nice shine) and put in a cool place. When the yolk has dried, brush with the beaten egg white as well. Prick the bars with a skewer in several places all the way to the bottom (this is the secret to bagels, so they don’t crack during baking!).
    Baking: Bake in a preheated $180\\text{ \u00b0C}$ oven for about $25-35\\text{ minutes}$ until golden brown.
    Chocolate glaze: Let cool. Melt the chocolate with the oil over a water bath, then spread it on the cooled rolls.
    Slicing: Once the chocolate glaze has dried, dip it in hot water and slice it with a sharp knife.
    This cake can be kept for days and the taste only improves with rest. Happy baking!<\/li>\n<\/ol>\n\n\n\n

    Would you prefer a poppy seed version in the form of a bagel, or perhaps a recipe with a cocoa snail-like filling but with a jerboa filling?<\/p>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Oh, the Zserb\u00f3-Bejgli Roll! A brilliant idea, a marriage of two Christmas classics: the shape of the bagel and the unforgettable taste of zserb\u00f3 (walnuts, apricot jam, chocolate). Not only […]<\/p>\n","protected":false},"author":2,"featured_media":16468,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16467"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16467\/revisions"}],"predecessor-version":[{"id":16469,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16467\/revisions\/16469"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/16468"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}