1 hr 25 mins
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.
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- 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)
- 1Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
- 2In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
- 3While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
- 4Stir the yeast, then add it to the dough, mixing well.
- 5Add half of the remaining flour and beat until dough is very smooth.
- 6Beat in the eggs and enough of the remaining flour to make a soft dough.
- 7Turn dough out on lightly floured surface and let rest 5-10 minutes.
- 8Knead 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).
- 9Form dough into a large ball and place in a greased bowl.
- 10Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
- 11Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
- 12Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
- 13Cover bowl and let dough rise until nearly doubled again in bulk.
- 14Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
- 15In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
- 16Place melted butter in another shallow dish and set aside.
- 17Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
- 18Roll balls first in melted butter, then lightly in the cinnamon mixture.
- 19Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
- 20Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
- 21Continue 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.
- 22Sprinkle any remaining butter and cinnamon mixture over the top layer.
- 23Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
- 24Bake at 375°F until golden brown (35-40 minutes).
- 25Run spatula around sides of pan and invert onto a plate.
- 26To serve, break cake apart with 2 forks.
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Nutritional Facts for Hungarian Golden Dumpling Coffee Cake (Aranygaluska)
Serving Size: 1 (109 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 407.6
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 6.3 g
- Cholesterol 45.2 mg
- Sodium 248.2 mg
- Total Carbohydrate 55.8 g
- Dietary Fiber 2.0 g
- Sugars 23.5 g
- Protein 6.7 g