This is one of my favourite Hungarian desserts, which always makes me remember my childhood. The layers of the Aranygaluska as we call it in Hungarian - literally means 'Golden Dumplings'-, are isolated by sugar, walnut, and cinnamon mixture so it is so comforting and rich... it is served warm with silky vanilla custard poured over these airy sweet yeast dough pieces.
Try this Walnut Pull Apart Bread recipe with your morning coffee!
Sweet yeast dough
- 500 g plain flour
- 25 g fresh yeast
- 70 g butter melted for the dough + 100 g for dough cutting and brushing
- 300 ml milk
- 2 tbsp sugar
- 2 egg yolks
- 450 g ground walnut
- 150 g brown sugar
- 2 tsp cinnamon
- Leftover walnut sprinkle
- Vanilla custard or pasty cream
- Heat up the milk until it gets lukewarm. Take out 100 ml of the warm milk and add the fresh yeast and sugar, then wait 10 minutes until the yeast activates and you can see bubbles on the top of the milk.
- Sift the flour into a mixing bowl, add the egg yolks and the melted butter then the yeast-milk mixture then the remaining warm milk. Use the dough hook attachment of your mixer to combine the dough.
- Place the dough into a floured bowl, cover it with a kitchen towel and let it rest at a warm place for 30 minutes or until it doubles in size.
- Use some butter to cover a medium-sized baking tray with high walls. (The tray should be deep because during the rest of the dough and the baking the dumplings will be even bigger.)
- Make the walnut sprinkle by simply mixing its ingredients.
- Divide the risen dough into 3 equal parts. Take one part, roll it out to 1 cm thick on a floured surface. Use a small diameter circle-shaped cutter that you dip into melted butter before cutting out the discs from the dough.
- Create one layer with the dough discs in the baking tray, brush them with melted butter and sprinkle it with one-quarter of walnut sprinkle. Create a second layer with the dough discs, brush them with the melted butter and sprinkle the second quarter of the walnut sprinkle over it and repeat this once more to create a third layer covered with melted butter and walnut sprinkle.
- Let the dough layers rest for 20 minutes until you heat up the oven to 180 °C (fan).
- Bake the dumplings for 25-30 minutes.
- Let them cool down for 15 minutes, then serve the baked deliciousness warm, with cold vanilla pastry cream and a spoonful of the walnut sprinkle.