Aranygaluska with Vanilla Custard
Aranygaluska is one of the most well-known Hungarian desserts, a staple on family tables for generations. The combination of soft, nutty layers and creamy vanilla custard creates a true gastronomic experience. This dessert is a perfect choice for festive occasions or any time you crave a little nostalgic sweetness. It's simple to make, yet the result is always impressive.
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the fresh yeast. Let it proof for 10 minutes until foamy.
2
Sift the flour into a large bowl, add a pinch of salt, then pour in the proofed yeast mixture, melted butter, and eggs. Knead until a smooth dough forms.
3
Cover the dough with a clean kitchen towel and let it rise in a warm place for 45 minutes, or until doubled in size.
4
Shape the risen dough into small balls and arrange them in a buttered baking dish, layering them with ground walnuts.
5
Preheat oven to 350°F (180°C) and bake the Aranygaluska for 30-35 minutes, or until golden brown.
6
For the custard, split the vanilla bean lengthwise, scrape out the seeds, and add them to the milk in a saucepan. Heat through, but do not boil.
7
In a bowl, whisk the egg yolks and sugar until pale and fluffy. Slowly pour in the warm milk, whisking constantly to temper the eggs.
8
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens. Be careful not to let it boil.
9
Serve the warm Aranygaluska hot with the vanilla custard.
