Aranygaluska

Aranygaluska is a rich yeast-raised Hungarian dessert flavored with walnuts served with vanilla sauce. The yeast-raised dumplings are squished together in a baking pan, brushed with melted butter, sprinkled with grated walnut and vanilla sugar. I think it is best eaten lukewarm with ice cold vanilla sauce.

Ingredients:

For the vanilla sauce:
500 ml milk
2 egg yolk
50 g sugar
1 teaspoon flour
1 vanilla pod

For the vanilla sauce mix egg yolk with 100 ml milk, sugar and flour. Bring the rest of the milk with the vanilla pod and vanilla to boil and add to the egg yolk mixture hot. Put back to the stove and stir as long as you see it gets thick. Let it cool.

For the aranygaluska:
500 g flour
20 g fresh yeast
2 egg yolks
300 ml milk
60 g butter
50 g powder sugar
salt
200 g walnut
150 g sugar
80 g butter

Mix 100 ml lukewarm milk with 1/4 teaspoon sugar, yeast and 3 tablespoon flour. Whisk sugar with egg yolks, add milk and salt. Make a mold in the flour, add milk-yeast mixture and the egg yolk mixture. Knead a dough and knead in lukewarm, melted butter. Let it raise for an hour. Butter a baking form and sprinkle with sugar and walnut. With a help of a spoon cut small chuncks and roll in walnut-sugar. Sprinkle sugar and walnut and melted butter on each layer. Bake for 55 minutes on 160°C.