I much enjoyed reading this article. Beigli is one of my favorites as well (not surprising, since I'm Hungarian born). Funnily I did not particularly care for it as a child, but grew into it more and more as I got older, and now it's one of the things I miss most from Hungary. In my family beigli was traditionally baked at Easter as well as Christmas. My grandma always mixed the ground walnuts with some home-made apricot preserve for moister and fruitier filling (raisins too, of course, soaked in baking rum)... On the topic of yeasty Austro-Hungarian deserts, another favorite of mine is 'kuglof', which is not unlike the Italian Panettone but with a signature swirl of chocolate dough. You don't typically find it in pastry shops, at least not the best kind. Rather, it's typically handed out to guests at country weddings, and traditionally baked in a wood-fired bread oven. I hope you'll have a chance to try it one day also.

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