full Aranygaluska 

A traditional Hungarian dessert. This is very simple but good eating. This recipe consists of many sugary balls of coffee cake dough drenched first in melted butter, then dipped in a sugary walnut and cinnamon coating creating a crunchy texture with melt in your mouth sweetness. Usually baked in a tube pan. When you take the sweet bread out of the oven, you just tear away at the sugary dough pieces (literally). It’s amazing!

2 pkgs active dry yeast
½ cup water, lukewarm
½ cup shortening
½ cup sugar
1½ tsp salt
4 -5 cups sifted flour
½ cups milk, scalded
2 eggs, well beaten

This is not a quick recipe, but it’s well worth the effort. Proof yeast using sugar and water. Set aside. Place shortening, sugar and salt into a large bowl. Immediately pour the scalded milk over ingredients in bowl. When mixture is lukewarm, mix in 1 cup of the sifted flour, beating until dough is smooth. Stir the softened yeast and add to dough, mixing well. Add about 2 cups (or approximately ½) of the remaining flour and beat until very smooth. Beat in eggs, and then beat in enough of remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let it rest 5-10 minutes.

Form dough into a large ball and put into a greased bowl. Cover bowl with towel and rest in warm place until dough is doubled. Punch dough down with fist. Cover and let dough rise again until doubled. Lightly grease the bottom of the tube pan.

Crumble Nut Filling1 cup sugar
½ chopped walnuts
1½ tsp cinnamon
½ cup butter, melted
½ cup raisins

Mix sugar, walnuts and cinnamon together in a shallow dish and set aside. Place into another shallow dish the butter and raisins and set aside.

Scoop out dough with ice cream scooper. Dip balls first into butter then roll lightly in sugar mixture. Arrange 1 layer of balls in a tube pan so that they do not touch each other. Sprinkle about one-third of the raisins and slightly press them down. Continue in this manner until all dough and raisins are used. Sprinkle any remaining sugar mixture or butter over top layer of dough. Cover pan with waxed paper and towel and let dough rise again 30-45 minutes.

Bake at 375°F for 35-40 minutes or until golden brown. Run spatula around sides of tube pan. Invert onto plate. Serve immediately while still warm. Break apart chunks of the cake and pull apart with two forks.

You haven’t lived until you have tried this delightful dessert.


Leave a Reply

Your email address will not be published. Required fields are marked *