Golden dumplings (arany galuska)

Name: Golden dumplings (arany galuska)
Total time: 2 h
Yield: 6-8 servings
Cuisine: Hungarian
Ingredients: 250 g flour; 20 g fresh yeast (or 7 g dried yeast); 100 ml lukewarm milk for the yeast; 150 ml lukewarm milk for the dough; 2 tbsp sugar; 5 egg yolks; 70 g melted, lukewarm butter; 1 pinch of salt; 50 g finely chopped almonds for lining the mould and layering; 2 tbsp sugar for layering; 50 g melted butter for coating the dumplings; butter for greasing the mould; 4 egg yolks for the wine custard (borsodó); 60 g sugar for the wine custard; 200 ml white wine; zest of 1/2 lemon

Time: 2 hr (about 45 min hands-on)6-8 servingsapprox. 520 kcal / serving (estimated)approx. 17 g protein / serving

Golden dumplings (arany galuska) (illustration)

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Method

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Mix the yeast into the 100 ml lukewarm milk with 1 tsp sugar and 1 tbsp flour, and leave in a warm place for 10-15 minutes until foamy.
Add the sugar, egg yolks, the 150 ml lukewarm milk, the lukewarm melted butter and the salt to the flour, and work thoroughly into a smooth, glossy dough.
Work in the risen yeast mixture, knead thoroughly again, then cover and leave to rise in a warm place for 30-40 minutes.
Grease a bundt or similar mould with butter, and coat with the finely chopped almonds.
With floured hands, pinch off walnut-sized pieces of dough, roll each in the melted butter, then layer them in the mould, scattering a mix of sugar and chopped almonds between each layer.
Cover the mould and let rise in a warm place to double in size, about 40-50 minutes.
Bake in a 170-180°C preheated oven for 30-35 minutes, until nicely golden brown, then turn out onto a plate while still warm.
Make the wine custard: whisk the egg yolks, sugar, wine and lemon zest together over a bain-marie, beating continuously with a whisk, until it becomes a thick, foamy cream, about 8-10 minutes (do not let it boil).
Serve the baked dumplings warm, drizzled with or accompanied by the wine custard.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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