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Golden dumplings served with vanilla custard
Sweet yeast dumplings rolled in walnut sugar, served with vanilla custard

Golden dumplings with vanilla custard (Aranygaluska)

Author: Flavelo
Recipes Cakes and Desserts
The queen of yeast doughs. Unlike sponges, here yeast fungi work on the dough structure, blowing bubbles into the net of flour and water. The uniqueness of Aranygaluska is that it isn't baked as a whole, but formed of small balls separated by butter and walnut, so after baking we get a pull-apart, fluffy wonder. Vanilla custard (Crème Anglaise) is the perfect accompaniment.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large proving bowl
  • Roasting tin or cake tin
  • Cutter (or glass)
  • Saucepan (for custard)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Activate the yeast in 100ml lukewarm, sugary milk.

Tip: If it doesn't get frothy on top in 10 minutes, the yeast is not good, start again!
2 ✓

Mix the flour with the salt. Add the remaining milk, egg yolks, the activated yeast and the melted butter. Knead into a smooth, shiny dough.

Tip: Kneading develops the gluten structure, which makes the dough elastic and retains gas bubbles.
3 ✓

Prove covered for 45-60 minutes, until it doubles in size.

4 ✓

Roll out to finger thickness, and stamp out small scones/circles. (Or tear by hand).

5 ✓

Dip the balls in melted butter, then roll in the sugary walnut. Arrange them next to each other in the tin.

Tip: The butter layer prevents the balls from baking together, making them 'dumplings'.
6 ✓

Prove again in the tin for 20 minutes. Meanwhile preheat the oven to 180°C.

Tip: The second proving gives the dough its final airiness.
7 ✓

Bake for 30-35 minutes until golden brown.

8 ✓

Prepare the custard: whisk the egg yolk until frothy with the sugar and vanilla. Heat the milk, then pour in a thin stream, stirring constantly, onto the egg (tempering).

Tip: This prevents the egg from curdling.
9 ✓

Pour back into the saucepan, and thicken on low heat (do not boil!).

Recipe FAQ

Why didn't the dough rise?
Either the milk was too hot (killed the yeast), or the room was too cold. Yeast works best at 25-30°C.
The egg curdled in the custard!
You overheated it. Egg yolk curdles around 80°C (becomes scrambled eggs). Cook over steam, or on very low heat, stirring constantly.

Ingredients

  • 500 g Plain flour
  • 300 ml Lukewarm milk (for dough)
  • 25 g Fresh yeast (or 1 packet dried)
  • 3 Egg yolks (for dough)
  • 50 g Sugar (into dough)
  • 80 g Melted butter (into dough)
  • 1 pinch Salt
  • 150 g Ground walnuts (for sprinkling)
  • 100 g Sugar (for walnuts)
  • 100 g Melted butter (for brushing)
  • 500 ml Milk (for custard)
  • 3 Egg yolks (for custard)
  • 3 tbsp Sugar (for custard)
  • 1 pod Vanilla