Best 3 Hungarian Golden Pull Apart Cake With Walnuts And Apricot Jam Aranygaluska Recipes
Indulge in the delightful Hungarian Golden Pull-Apart Cake, known as Aranygaluska, a culinary masterpiece that captivates taste buds with its fluffy texture and tantalizing flavors. This traditional Hungarian dessert features tender dough balls generously coated in a sweet and tangy apricot jam, topped with a golden brown walnut crumble, resulting in a symphony of flavors and textures that will transport you to the vibrant streets of Budapest. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps to create this exquisite dessert, ensuring a delectable treat that will impress your loved ones and become a staple in your baking repertoire.
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HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM (ARANYGALUSKA)
Steps:
- Dissolve the yeast in the warm milk in the bowl of a standing mixer equipped with a paddle attachment. Add 1/4 cup of the sugar, the eggs, orange zest, vanilla, and 1 stick of butter. Gradually add the flour and salt, beating until mixed. Cover the bowl and leave for an hour, or until the dough has about doubled in size.
- Preheat the oven to 350°F and butter a 10-inch round pan with some of the second stick of butter.
- Melt what is left of the second stick of butter plus the remaining half stick and put it in a small bowl. In a separate bowl, mix the walnuts, brown sugar, remaining white sugar, cinnamon, and the cake or cookie crumbs.
- Roll the dough into a 1/2-inch-thick circle. Using a 1-inch cookie or biscuit cutter, cut circles of dough. Dip the circles first in the butter, then in the nut mixture and set in the pan, almost touching each other. After a layer is completed, spoon on dollops of jam. Make a second layer, filling in the holes with dough, then jam, continuing and rerolling until the dough is used up, ending with the walnut topping but not the jam. Bake in the oven for 35 to 40 minutes, or until golden brown and set. Leave in the pan for a few minutes, then turn onto a plate and serve warm. You can either cut the cake or pull the sections apart. Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream.
ARANYGALUSKA (HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM)
Aranygaluska, also called golden dumpling cake, butter puffs, and monkey bread, has been extolled by Jewish immigrants from Hungary for years. I first noticed a recipe for the cake in George Lang's The Cuisine of Hungary from 1971. Aranygaluska probably started as a rich cake, like the German Dampfnudeln (see my Jewish Cooking in America) served with fish or soup on Fridays, when no meat was allowed for Catholics. Jews who separated meat from dairy in their diet would serve it with a fish or nonmeat soup. Agnes Sanders, who grew up under Communism in Miskolc, Hungary, kindly showed me how she makes aranygaluska in her kitchen on New York's Upper West Side. "It wasn't bad growing up during the Communist [period] in Hungary," she told me. "Everyone was equally poor but we could go anywhere." When her mother died, her father, fearful that she would not marry a Jew, sent her to Detroit to live with an uncle in 1965. Everyone else in her family had died in the Nazi concentration camps. Agnes's version of aranygaluska, learned in this country, was not as rich as I remembered it. I have tweaked her recipe here and there, adding ingredients like vanilla to the cake. I also add a chocolate alternative to the nuts, called kuchembuchem (one of those marvelous made-up Yiddish rhyming names), often made with leftover babka dough. Try one or both versions. READ MORE
Provided by Recipe By Joan Nathan
Categories Desserts , Baking
Yield 8
Number Of Ingredients 14
Steps:
- Dissolve the yeast in the warm milk in the bowl of a standing mixer equipped with a paddle attachment. Add 1/4 cup of the sugar, the eggs, orange zest, vanilla, and one stick of butter. Gradually add the flour and salt, beating until mixed. Cover the bowl and leave for an hour, or until the dough has about doubled in size.
- Preheat the oven to 350 degrees and butter a 10-inch round pan with some of the second stick of butter.
- Melt what is left of the second stick of butter plus the remaining half stick and put it in a small bowl. In a separate bowl, mix the walnuts, brown sugar, remaining white sugar, cinnamon, and the cake or cookie crumbs.
- Roll the dough into a 1/2-inch-thick circle. Using a one-inch cookie or biscuit cutter, cut circles of dough.
- Dip the circles first in the butter, then in the nut mixture and set in the pan, almost touching each other. After a layer is completed, spoon on dollops of jam.
- Make a second layer, filling in the holes with dough, then jam, continuing and rerolling until the dough is used up, ending with the walnut topping but not the jam.
- Bake in the oven for 35 to 40 minutes, or until golden brown and set.
- Leave in the pan for a few minutes, then turn onto a plate and serve warm. You can either cut the cake or pull the sections apart.
- Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream.
HUNGARIAN GOLDEN DUMPLING COFFEE CAKE (ARANYGALUSKA)
A traditional Hungarian dessert. Many sugary balls of coffee cake dough, studded with raisins and coated with cinnamon and nuts in a syrup-like glaze on the outside. Similar to monkey bread. This recipe is not a quick one. Yeast is used in the dough, so it does take 2 1/2-3 hours for the dough to rise. This does freeze well for later use.
Provided by littleturtle
Categories Breads
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 407.6, Fat 18.2, SaturatedFat 6.4, Cholesterol 45.3, Sodium 248.2, Carbohydrate 55.9, Fiber 2, Sugar 23.6, Protein 6.8
Tips:
- Use fresh, ripe apricots for the jam to ensure the best flavor.
- If you don't have time to make your own apricot jam, you can use store-bought jam instead.
- Be careful not to overmix the dough, as this will make the dumplings tough.
- If the dough is too sticky to handle, add a little more flour.
- Make sure that the water is simmering before adding the dumplings, as this will help them to cook evenly.
- Serve the dumplings warm with a dollop of sour cream or whipped cream.
Conclusion:
Hungarian Golden Pull Apart Cake with Walnuts and Apricot Jam (Aranygaluska) is a delicious and festive dessert that is perfect for any occasion. With its golden crust, fluffy dumplings, and sweet apricot filling, this cake is sure to be a hit with everyone who tries it. So, next time you're looking for a special dessert to make, give this recipe a try.
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