AI-generated image
Aranygaluska
Aranygaluska: golden walnut-and-butter yeast dumplings with vanilla custard
Aranygaluska means golden dumplings, and the pull-apart cake really does come out of the oven bronze and gleaming. Walnut-sized balls of sweet yeast dough are dipped in melted butter, rolled in ground walnuts and sugar, stacked loosely in a ring tin and baked, so the nuts caramelise into a sticky crust. It is a family Sunday pudding all over Hungary and a favourite at school canteens, and Hungarian emigrants took it to America, where it became monkey bread. Pour warm vanilla custard over each helping. Some cooks serve it with a wine custard; this version keeps to vanilla, so it is alcohol-free. Where it goes wrong is packing the balls tightly; leave gaps so they can rise and the walnut coating reaches every side. Chef's tip: spoon a little apricot jam between the layers for a tart note.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 cup milklukewarm
- 1 ⅛ lb strong white bread flour
- 2 ⅛ oz caster sugar
- ½ tsp salt
- 2 egg yolkswhites saved for another dish
- 2 ⅛ oz unsalted buttersoftened
For the coating
- 4 oz unsalted buttermelted
- 5 ½ oz ground walnuts
- 3 ½ oz caster sugar
- 4 tbsp apricot jam (optional)
For the vanilla custard
- 2 cups whole milk
- 2 ⅛ oz caster sugar
- 1 tbsp cornflour
- 2 tsp vanilla extract
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/10 doneStep 1: Stir the ¼ oz fast-action dried yeast into the 1 cup milk. Mix the 1 ⅛ lb strong white bread flour, 2 ⅛ oz caster sugar and ½ tsp salt, add the milk and the 2 egg yolks and knead for 8 minutes, until smooth.
10 minStep 2: Work in the soft 2 ⅛ oz unsalted butter until the dough is glossy and elastic. Cover and leave somewhere warm for 1 hour, until doubled.
60 minStep 3: Mix the 5 ½ oz ground walnuts with the 3 ½ oz caster sugar in a shallow bowl and put the melted 4 oz unsalted butter in another. Butter a 24 cm ring or bundt tin well.
3 minStep 4: Roll the dough out 2 cm thick and cut out rounds with a 4 cm cutter (or pull off walnut-sized pieces). Re-roll the scraps once.
8 minStep 5: Dip each ball in the butter, roll it in the walnut sugar and lay it loosely in the tin, leaving small gaps. When the first layer is done, dot with half the 4 tbsp apricot jam if using, then build a second layer.
12 minStep 6: Pour any leftover butter over the top, scatter on the remaining walnut sugar, cover and rise for 20 minutes. Heat the oven to 350°F (325°F fan).
20 minStep 7: Bake for 30–35 minutes, until deep golden and a skewer pushed into the middle comes out clean.
35 minStep 8: Meanwhile make the custard: whisk the 4 egg yolks, 2 ⅛ oz caster sugar and 1 tbsp cornflour in a bowl. Heat the 2 cups whole milk until steaming, pour it onto the yolks while whisking, then return to the pan.
6 minStep 9: Stir the custard over a low heat for 4–5 minutes, until it coats the back of the spoon and a finger drawn through it leaves a clear line. Do not let it boil. Stir in the 2 tsp vanilla extract.
5 minStep 10: Turn the cake out onto a plate while still warm, pull apart at the table and pour over the warm custard.
2 min
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 13 g
- Carbs
- 66 g
- Fat
- 33 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aranygaluska take?
- About 120 minutes in total: 85 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Undu walalu
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Marquesitas
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican