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A traditional Hungarian dessert. Many sugary balls of coffee cake dough, studded with raisins and coated with cinnamon and nuts in a syrup-like glaze on the outside. Similar to monkey bread. This recipe is not a quick one. Yeast is used in the dough, so it does take 2 1/2-3 hours for the dough to rise. This does freeze well for later use.
- 4 3⁄4-5 cups flour, sifted
- 1⁄2 cup whole milk, scalded (to scald milk heat in the top of a double-boiler over simmering water, just until a thin film appear)
- 4 1⁄2 teaspoons active dry yeast
- 1⁄2 cup warm water (110-115 F)
- 1⁄2 cup shortening
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 2 eggs, well beaten
- 1 cup sugar
- 3⁄4 cup walnuts, finely chopped (about 3 ounces)
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup sweet butter, melted
- 1⁄2 cup raisins (about 2.5 ounces)
- Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
- In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
- While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
- Stir the yeast, then add it to the dough, mixing well.
- Add half of the remaining flour and beat until dough is very smooth.
- Beat in the eggs and enough of the remaining flour to make a soft dough.
- Turn dough out on lightly floured surface and let rest 5-10 minutes.
- Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
- Form dough into a large ball and place in a greased bowl.
- Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
- Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
- Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
- Cover bowl and let dough rise until nearly doubled again in bulk.
- Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
- In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
- Place melted butter in another shallow dish and set aside.
- Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
- Roll balls first in melted butter, then lightly in the cinnamon mixture.
- Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
- Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
- Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
- Sprinkle any remaining butter and cinnamon mixture over the top layer.
- Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
- Bake at 375°F until golden brown (35-40 minutes).
- Run spatula around sides of pan and invert onto a plate.
- To serve, break cake apart with 2 forks.