Hungarian Golden Dumpling Coffee Cake (Aranygaluska)

READY IN: 1hr 25mins


  • 4 34 - 5
    cups flour, sifted
  • 12
    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 12
    teaspoons active dry yeast
  • 12
    cup warm water (110-115 F)
  • 12
  • 12
    cup sugar
  • 1 12
    teaspoons salt
  • 2
    eggs, well beaten
  • 1
    cup sugar
  • 34
    cup walnuts, finely chopped (about 3 ounces)
  • 1 12
    teaspoons cinnamon
  • 12
    cup sweet butter, melted
  • 12
    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.