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Coffeecake, Hungarian (Aranygaluska) (D, TNT)
Source: "June Meyer's New Authentic Hungarian Heirloom Recipe Book with 95 Family Recipes & More"
Serves: 8-10

1 10" tube pan

Dough Balls:
1 cup sour cream
1/2 cup melted butter (not margarine)
1/2 cup sugar
1 tsp. salt
2 cakes yeast
3 eggs
4-1/2 cups flour

Dip for Dough Balls:
1/2 cup soft butter, melted

Topping Mixture:
1 cup chopped walnuts
1 cup sugar
1 tsp. cinnamon

Make Dough Balls:
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.

Form Dough Balls and Assembly:
Grease a 10" tube pan.

After second rising, form dough into walnut-sized balls. Melt butter in small cup. Dip each ball in melted butter and roll in topping mixture. Place in layers in 10" 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.

Preheat oven to 375°F.

Bake 40 to 50 minutes, or until golden brown. Run spatula around sides of coffee cake, and invert onto plate.

To serve, break coffeecake apart with two forks.

Author's Notes:
I always double the recipe to make two--one for the freezer and one for afternoon coffee.

Poster's Notes:
As I posted last week, I baked this coffeecake and just took out from the oven and forgot to comment. It is GOOD. Only you have to watch the baking time as every oven is different. My oven needed less time--about eight minutes less. Now, the changes I made. . .  Fast rise yeast instead of the cakes, one tbsp. for one yeast cake; almonds instead of walnuts for allergies; "no name" flour.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A