• 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
• 3/4 cup sugar
• 3 teaspoons ground cinnamon
• 1/2 cup finely chopped pecans, optional
• 1/2 cup butter, melted
• 3 tubes (10 ounces each) refrigerated biscuits
In a large resealable plastic bag, combine the pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bag and shake to coat.
Arrange in a greased 10-in. fluted tube pan. Repeat until all the biscuit pieces are coated. Bake at 350° for 30-35 minutes or until browned. Cool for 30 minutes before inverting onto a serving plate. Yield: 10-12 servings.
Authentic Hungarian Coffee Cake (Aranygaluska)
4 1/2 c Flour
2 Cakes yeast
1/2 c butter; melted
1 ts Cinnamon
1 c Sugar
1 c Sour cream
1/2 c butter; Melted
1 ts Salt
MIXTURE TO ROLL DOUGH IN
1 c Walnuts; chopped
10 10 in tube pan
1/2 c Sugar
This coffee cake consists of balls of coffee cake dough made in a round tube cake-pan with nuts, cinnamon and a syrup-like glaze on the outside. This recipe is not a quick one. It uses yeast in the dough and that means a 2 1/2 to 3 hours spent in raising the dough. It is a good recipe for a lazy Saturday or Sunday. I always double the recipe to make two. One for the freezer and one for afternoon coffee.
Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves. Add eggs, softened butter and half the flour. Mix well and add rest of flour. Turn dough out on floured board and knead until smooth for about 10 to 15 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk for about 1 1/2 to 2 hours. Punch dough down. Turn over and let rise again for 45 minutes. After second rising, form into walnut-sized balls. Melt butter in small cup. Dip each ball in melted butter and roll in sugar and walnut and cinnamon mixture. Place in layers in 10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and towel and let dough rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden brown. Run spatula around sides of coffee cake, and invert onto plate. To serve, break coffee cake apart with two forks.
HUNGARIAN COFFEE CAKE (ARANYGALUSKA)
1 c. sour cream
1/2 c. sugar
1 tsp. salt
2 cakes yeast
1/2 c. soft butter
4 1/2 c. flour
1/2 c. melted butter
1 c. chopped walnuts
3/4 tsp. cinnamon
1 c. sugar
Mix first four ingredients together. Stir until yeast is dissolved. Add eggs, butter and half the flour. Mix well. Add remaining flour. Turn dough out on flour board. Knead 10 to 15 minutes (until smooth). Put in greased bowl, cover, let rise in warm spot about 1 hour 45 minutes. Punch down then turn over let rise for 45 minutes.
Form into walnut sized balls. Dip in melted butter. Roll in sugar then walnut and cinnamon mixture. Place in layers in tube pan (10 inch). Let rise 45 minutes. Bake at 375 degrees for 40 to 50 minutes.
GOLDEN DUMPLING – ARANYGALUSKA
1/4 cup very soft butter
2 egg yolks
3 Tbsp sugar
1/4 tsp salt
3/4 cup lukewarm milk
1 Tbsp vanilla
1-1/2 tsp instant yeast
3 cups flour
1/8 cup melted butter for dipping
3 Tbsp ground walnut for topping
3 Tbsp sugar for topping
• Place the soft butter, egg, egg yolks, sugar and salt in a bowl and beat with the whisk attachment until thick.
• Gradually add the lukewarm milk.
• Add the vanilla and the instant yeast and beat to combine.
• Half a cup at a time, start adding the flour.
• After the dough formed, cover the bowl with plastic wrap and let it rest for 30 minutes.
• Change to a dough hook and start beating the dough.
• Beat for 5-6 minutes on medium high speed or until the dough is elastic.
• If kneading by hand, I would estimate 10 minutes of fairly vigorous kneading.
• Transfer the dough to a small buttered bowl and turn it over.
• Let the dough rest for 30 minutes for the second time. The dough will rise a little.
• Beat the dough again [it will deflate] on medium high for 5 more minutes.
• Butter the bowl again and put the dough to rise, turning the dough over once to butter the top.
• When the dough is doubled, butter a deep 7 inch round cake pan.
• Melt the 1/8 cup butter.
• Form walnut-sized balls and then dip each ball into the melted butter.
• Arrange the buttered balls inside the prepared cake pan. There won’t be enough to make three whole layers, so arrange them in a pyramid fashion.
• Combine the ground walnut and the sugar and sprinkle on top of the dough balls.
• Let the dough rise and fill the entire cake pan to the top.
• Preheat the oven at 375F.
• Place the risen dough in the preheated oven and bake for 35 minutes or until golden brown on the top.
• Ease the entire dumpling out of the cake pan by running a blunt knife around the perimeter.
• Place the dumpling on a plate. If you didn’t sprinkle the walnut mixture on top, sprinkle it with some icing sugar.
Aranygaluska (a.k.a Monkey bread)
4 tablespoons unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup milk, warm (around 110 degrees)
1/3 cup water, warm (also around 110 degrees)
¼ cup granulated sugar
1 package or 2 ¼ teaspoons rapid rise, instant or bread machine yeast
3 ¼ cups all-purpose flour, plus extra for work surface
2 teaspoons table salt
Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted
Cream Cheese Glaze (You can serve it with or without this glaze, it’s delicious either way)
3 ounces cream cheese, softened
3 tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
¼ teaspoon vanilla extract
- Adjust oven rack to medium-low position and heat oven to 200 degrees and turn it off when it reaches this temperature.
- In a large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
- If you have a stand mixer, mix flour and salt in the mixer that has been fitted with a dough hook. Turn machine on to low and slowly add the milk mixture. Once the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour.) Turn dough onto lightly floured surface and knead briefly to form smooth, round ball.
- If you’re making the dough by hand, mix the flour and salt in large bowl. Make well in the flour, then pour the milk mixture into the well. Using a wooden spoon, mix until the dough becomes shaggy and is difficult to stir with the spoon. Turn the dough out onto lightly floured surface and begin to knead, incorporating shaggy scraps back into dough. Knead until the dough is smooth and satiny, about 10 minutes.
- Coat a large bowl with nonstick cooking spray or a tablespoon of neutral oil (like vegetable oil). Place the dough in the bowl and coat surface of the dough in cooking spray or oil by rolling in around in the bowl. Cover the bowl with plastic wrap or a damp kitchen towel and place in the warm oven until the dough doubles in size, about 50 to 60 minutes.
- For the brown sugar coating place melted butter in one bowl. Mix brown sugar and cinnamon in a second one. Set aside.
- Butter the Bundt pan with softened butter.
- Place the dough onto a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces. Roll each piece of dough into a ball and working one at a time, dip the balls in melted butter, allowing excess butter to drip back into bowl. Roll in the brown sugar mixture, and then layer the balls in Bundt pan, staggering the seams where dough balls meet as you build layers. Also, make sure to that the dough balls are placed close together.
- Cover the Bundt pan tightly with plastic wrap and place in the turned-off oven until dough balls have risen 1 to 2 inches from top of pan, about 50 to 70 minutes.
- Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla until you get a glaze that will be thin enough to drizzle over the aranygaluska.
- Remove the pan from oven and heat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown and the caramel begins to bubble around edges, 30 to 35 minutes. Cool in the pan for 5 minutes (no longer, or you will have trouble getting it out), turn out onto a platter and allow to cool slightly, about 10 minutes. If using, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of bread. Although it is best served warm, it can also be eaten at room temperature.