Styling by Shimrit Levy
Photography by Daniel Lailah
Aranygaluska is a Hungarian yeast cake made of balls of dough coated in nuts and sugar. Also called monkey bread, it’s not too sweet, and it’s perfect with a cup of hot tea on a freezing cold day.
YIELDS 1 ROUND CAKE
- 4 cups flour
- 1 Tbsp dry yeast
- 4 Tbsp sugar
- ¼ cup oil
- 1 egg
- 1 cup + 3 Tbsp water, divided
- 1 cup finely chopped walnuts
- ⅔ cup sugar
- 2 tsp vanilla sugar
- 1 tsp cinnamon
- ½–⅔ cup strawberry, apricot, or raspberry jam
- ½ cup (1 stick/100 g) melted butter or ½ cup oil
Prepare the dough: Place flour, yeast, and sugar in the bowl of your mixer and mix gently. Add the egg, oil, and half the water and start kneading while gradually adding the rest of the water. Knead well for 10 minutes to get a smooth dough.
Transfer the dough to a greased bowl and let rise for about an hour until doubled in volume.
Mix nuts, sugars, and cinnamon in a bowl.
Brush a tube pan with oil. Roll the dough into balls about 11⁄2 inches (3 cm) in diameter. Place a layer of dough circles in the pan. Brush them with butter or oil and sprinkle with the nut mixture. Place teaspoons of jam in the spaces between the circles of dough. Add another layer of dough circles and repeat layering. Add a third layer of dough circles and repeat.
Cover the pan and let rise for about 25 minutes.
Preheat oven to 350°F (175°C). Bake for 35 minutes or until the cake is golden.
(Originally featured in Family Table, Issue 828)
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