Aranygaluska with Vanilla Sauce / Hungarian Golden Walnut Pull-Apart Bread
Servings: 10–12
Aranygaluska is one of those Hungarian desserts I find impossible to stop eating. Little pieces of soft, buttery yeast dough are layered with cinnamon-sugar walnuts, baked until golden and served with warm vanilla sauce. I love mine with plenty of walnuts and a generous pour of sauce! The dough needs time to rise, but the shaping is simple, and that first warm bite makes the wait worthwhile.
Servings: 10–12
Ingredients
For a 26 cm / approximately 10-inch springform pan
• Serves 10–12
FOR THE DOUGH
• 500 g all-purpose flour
• 300 ml lukewarm milk, divided
• 80 g granulated sugar, divided
• 30 g fresh yeast
• 3 egg yolks
• 80 g softened butter
• Finely grated zest of 1 lemon
• A pinch of salt
FOR THE WALNUT LAYERS
• 5 heaped tablespoons ground walnuts, plus extra if desired
• 5 level tablespoons granulated sugar, or to taste
• ½–1 teaspoon ground cinnamon
• 40–50 g raisins, optional
• 100 g melted butter, cooled to lukewarm
• Extra butter for greasing the pan
FOR THE VANILLA SAUCE
• 300 ml milk
• 2 egg yolks
• 100 g granulated sugar
• 1 heaped tablespoon all-purpose flour
• 1 packet vanilla sugar (approximately 8–10 g), or 1–2 teaspoons vanilla extract
• Additional milk, if needed, to thin the sauce
Steps
ACTIVATE THE YEAST
Mix 100 ml of the lukewarm milk with 1 tablespoon of sugar taken from the measured amount. Crumble in the fresh yeast and stir until smooth. Leave for 5–10 minutes, until foamy.KNEAD THE DOUGH
Combine the flour, remaining sugar, salt and lemon zest in a large bowl. Add the egg yolks, softened butter, remaining 200 ml milk and activated yeast mixture. Knead until smooth, soft and elastic, approximately 8–10 minutes with a stand mixer or slightly longer by hand.LET THE DOUGH RISE
Cover and leave in a warm place until doubled in size, approximately 60–90 minutes. The timing depends on your kitchen temperature.PREPARE THE WALNUT MIXTURE
Mix the ground walnuts, sugar and cinnamon. Add the raisins if using. Butter the base and sides of a 26 cm springform pan.CUT AND LAYER
Roll the risen dough out on a lightly floured surface to approximately 1.5–2 cm thick. Cut small rounds using a 3–4 cm round cutter. Gently gather and use the scraps.
Dip each round into the lukewarm melted butter and arrange a layer close together in the pan. Sprinkle generously with the walnut mixture. Repeat the layers until the ingredients are used, finishing with walnuts. Leave room for the dough to expand.
LET IT RISE AGAIN
Cover loosely and leave for another 30–40 minutes, until noticeably puffy. Preheat the oven to 180°C / 355°F fan-assisted.BAKE
Place the springform pan on a rimmed baking tray to catch any butter drips. Bake for approximately 50 minutes, checking earlier because ovens and dough depth vary.
When the top is nicely browned, cover loosely with foil if the centre needs more time. The centre should be baked through, and a skewer inserted into the dough should come out without raw dough attached. Rest for 10–15 minutes before carefully removing the springform ring.
MAKE THE VANILLA SAUCE
Whisk the egg yolks with the granulated sugar and vanilla sugar in a saucepan. Mix in the flour, then gradually whisk in the milk until smooth.
Cook over low to medium-low heat, stirring constantly, until thickened and just beginning to bubble gently. Continue stirring and cook gently for another minute. Remove from the heat. If using vanilla extract, add it now. Stir in a little extra milk if you prefer a thinner sauce.
SERVE
Pull or spoon the warm aranygaluska into individual portions and pour the warm vanilla sauce over the top. Serve and enjoy!