Hungarian Golden Pull Apart Cake With Walnuts And Apricot Jam Aranygaluska Recipes

ARANYGALUSKA (HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM)

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 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.

PULL-APART YEAST CAKE - HUNGARIAN COFFEE CAKE

Steps:

• Yeast: If making the dough with fresh or active dry yeast, mix the lukewarm milk and the crumbled fresh yeast (or sprinkle the active dry yeast in the milk) in a small bowl and stir until the yeast dissolves.
• Place the flour into a large bowl and make a well in the middle. Pour the milk-yeast mixture into the well and mix it with a little flour.
• If using instant yeast, mix the flour, sugar, and salt with the instant yeast. Add the milk and continue with the recipe.
• Add the eggs and the very soft butter.
• Knead for about 5 minutes using the kneading attachments of you hand-held mixer. The dough should be smooth and soft, you will not be able to knead it with your hands.
• Let rise: Cover the bowl with a kitchen cloth and let the dough rise in a warm place. It should double in size, this will take about 30 to 40 minutes, depending on the type of yeast you are using and on the temperature in your kitchen. Keep checking.
• Line a springform pan (diameter 26 cm/ 10 inches) with baking paper, bottom, and walls of the pan.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Pour the oil into a shallow bowl or a soup/pasta plate.
• Mix the almonds and sugar in a similar dish.
• Form dough: Remove pieces of dough out of the bowl helping yourself with two tablespoons. Scoop a very full tablespoon out of the dough, helping yourself with the second spoon.
• Turn each piece first through the oil and then through the almond-sugar mixture. Don't worry if the pieces look lumpy, they are supposed to be like that.
• Place each piece of dough in the prepared pan. After you've arranged about half of the dough pieces into the pan, you might have the feeling that the pan is too small for all the pieces to fit in. I thought so too at first, but I was wrong, everything fits perfectly, you just have to push the pieces that are already in the pan around and you will be able to fit the remaining ones as well. You should have 14-16 pieces of dough.
• Bake the cake for 30 to 40 minutes (depending on your oven) or until a toothpick inserted in the middle of the cake comes out clean and dry. Enjoy lukewarm or at room temperature.

HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM (ARANYGALUSKA)

Steps:

• Preparation 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. NoteYou can substitute 1/4 cup good-quality unsweetened cocoa and 3/4 cup sugar for the nut topping. Then, after dipping the rounds in butter, dip them in the chocolate-sugar mixture and proceed as above. Substitute the jam with Nutella or another chocolate spread. Sometimes if serving aranygaluska for breakfast for a family gathering, I mold the cake and refrigerate it overnight. The next morning, while my guests are still sleeping, I bake it for them to pull apart when they wake up. Yum! Excerpted from King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World by Joan Nathan. Copyright © 2017 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.