Sunday, December 23, 2012
Aranygaluska - golden wallnut dumplings
Nah, finally one of the things our family likes the most, yeast based goodies.
I'm cheating a bit with my aranygaluska recipe, traditionally a yeast based, spongy, walnuty Hungarian cake, and here are the reasons...
First of all, I fell in love with the cardamom in the Finnish "pulla" dough, so I add cardamom in my Hungarian aranygaluska, which is very untypical. You can omit it, if you want something more original..
Second, my kids don't like walnuts in cakes, so I replace it with almonds. You can stick to the walnuts.. (Or, if you are allergic to nuts, you can omit both the almonds and walnuts, and just triple the cinnamon portion for stronger taste.)
Third, I add a bit of cinnamon.. Just 'cause I like it :).
25 g icing sugar
250 g all purpose flour
25 g butter
20 g fresh yeast or 1 tsp dry yeast
pinch of salt
120 ml whole milk
1/2 tsp minced cardamom (optional)
1 lemon peel grated (small lemon, if you have a large one half will be enough)
100 g ground almonds or walnuts
70 g sugar
1 tsp cinnamon, flat (optional)
100 g butter
500 ml whole milk
1 vanilla bean (seeds)
4 egg yolks (if you like it less"eggy" you can add 3)
70 g sugar
1 tsp flour
Let the yeast rise for couple of minutes in the hand-warm milk with a large pinch of sugar.
Add the pinch of salt to the flour and crumble with the butter. Add the remaining sugar, egg, yeast and the remaining milk, and work them nicely together in a soft dough.
Let it rise for 30 min.
Pinch from the dough balls of about 2.5 cm (1 inch) diameter, roll them into the melted butter and then in the sugar/almond/cinnamon mix.
Place them evenly in a buttered and floured 26 cm cake form (not too tight, they will grow still..) and let it rise for another 30 minutes.
In many Hungarian recipes the dough portion is double and there are several layers of dough-balls placed on top of each other. I prefer it this way, and rather bake two portions if needed, as I find the final result more fluffy and light.
Before putting them in the oven, sprinkle on top of the dough-balls some additional butter and almond-sugar mixture.
In a 170C (350 F) preheated oven bake them for 30-35 minutes, on the top rack of the oven.
Serve still warm with the cold vanilla cream.
If you prepare your own vanilla cream, while the dough balls are rising in the baking form you can make the cream.
Whisk the flour evenly in 200 ml milk, bring them to slowly boil and cook until it thickens a bit, ~5 min, stirring constantly. Add the remaining milk and bring to boil, for additional 3 min.
Mix well the egg yolks with the icing sugar, and pour it into the boiling milk, and let it thicken for additional ~3 min but DON'T boil it anymore or the egg will cook and it will have a terrible eggy taste, again stirring continuously.
Remove from heat and let it cool.
Serve with the aranygaluska.