grains
baked
holiday
dessert
soft
Hungarian
all seasons
Hot
Golden Dumplings (Aranygaluska)
Difficulty
medium
Time
2h 40m
Price Category
average
Calories
High
Aranygaluska, or Golden Dumplings, is a beloved Hungarian classic, a sweet, yeast-raised dessert that has been a Sunday favorite for generations. It features soft, buttery dough balls generously coated in walnuts and sugar, then baked to a golden perfection. Traditionally served with vanilla custard or apricot jam, every bite evokes the comforting flavors of childhood.
ingredients
Steps
Prepare the Dough
Prepare the yeast starter: crumble the fresh yeast into the lukewarm milk, add 2 tbsp of sugar, and let it activate for about 10 minutes. In a large bowl, mix the flour with the salt, then add the egg yolks, lemon zest, half of the melted butter, and the activated yeast mixture. Knead until you get a smooth, elastic dough (about 10-15 minutes). Cover the bowl and let it rise in a warm place for 60-90 minutes, until it doubles in size.
Shape and Layer
Meanwhile, prepare the walnut mixture: combine the ground walnuts with 100g of sugar and the vanilla sugar. Grease a 24-26 cm (9-10 inch) round baking pan or oven-safe dish with butter. Turn the risen dough onto a floured surface, roll it out to about 1 cm (0.4 inch) thickness, then cut out circles using a cookie cutter or a glass. Dip each dough circle into the remaining melted butter, then coat it in the walnut mixture. Layer the walnut-coated dough circles into the prepared baking pan.
Second Rise and Bake
Once all dough circles are in the pan, cover it again and let it rise for another 30 minutes. Preheat your oven to 180°C (350°F) (165°C/325°F for convection). Brush the risen Aranygaluska with the beaten egg, then bake for 30-40 minutes until golden brown. Check for doneness with a skewer.
Serve
Remove from the oven, let it cool slightly in the pan, then invert it onto a serving plate. Serve warm, generously drizzled with vanilla custard or warm apricot jam.
Extra Tips
► The dough will rise best in a warm, draft-free place, such as an oven that has been turned off but is still warm.
► If you don't have vanilla custard, you can make a simple cream and vanilla sauce, or just warm up the apricot jam.
► Leftover Aranygaluska is still delicious the next day, but it's most enjoyable fresh and warm.
Nutrition
| Per 100g | Per Serving 150g / 5.3 oz | |
|---|---|---|
| Calories | 350 kcal | 525 kcal |
| Protein | 8g | 12g |
| Fat | 18g | 27g |
| Carbohydrate | 40g | 60g |
| Fiber | 3g | 4.5g |
| Sugar | 15g | 22.5g |