Aranygaluska was among the top 10 in the desserts category in a 2010 online vote to find Hungary’s favorite dishes. It is easy to make, though takes a relatively long time (two hours). This is a translation of a recipe published on desszert.eu. It serves six people.
Ingredients:
For the dough:
250 grams flour (BL55)
25 grams powdered sugar
25 grams butter
20 grams yeast
3 grams salt
1 whole egg
110-120 milliliters milk
Rind of 1 lemon
For the vanilla custard:
750 milliliters milk
1 vanilla stick
4 egg yolks
50 grams sugar
40 grams flour
A small amount of rum
110 grams ground walnuts
90 grams sugar
Melted butter
Method:
Put all the ingredients for the dough in a dish in a way that the yeast does not come into contact with the salt. Knead the dough until smooth and let it sit for 30 minutes. While the dough is rising, smear butter in a 26-centimeter cake pan and sprinkle with flour. Combine ground walnut and sugar for sprinkling. When the dough has risen, roll it to 2-centimeter thickness, then cut out similarly sized pieces with a pogácsa cutter without leaving any. Spread melted butter on the pieces of dough, roll them in the mixture of walnut and sugar, and place them in the cake pan. When the form is full, sprinkle the rest of the walnut mixture on top and let it rise for another 30 minutes. For the vanilla custard, combine sugar and flour in a bowl. Add 100 milliliters milk and egg yolks, and mix until smooth. Put the rest of the milk and the inside of the vanilla stick in a pot, bring to a boil, then slowly pour it into the egg yolk base while stirring. Put the mixture back into the pot and cook on low heat until it thickens and no longer tastes like flour. Finally add the rum. (If the custard gets lumpy for any reason, use a blender.) Preheat oven to 170 degrees Celsius and bake the aranygaluska for 30-35 minutes. Pour the custard on top and serve.
