Aranygaluska

Ingredients

• •4 cups all-purpose flour
• •2 1/4 tsp active dry yeast
• •1 cup warm milk
• •1/4 cup sugar
• •2 eggs
• •6 tbsp unsalted butter, melted
• •1 tsp vanilla extract
• •1/2 tsp kosher salt
• •1 cup chopped walnuts
• •3/4 cup sugar for coating
• •1 1/2 tsp ground cinnamon
• •2 tbsp melted butter for dipping

Instructions

1. 1

   Dissolve the yeast in the warm milk with a pinch of the sugar and let stand until foamy, about 10 minutes.

2. 2

   Mix in the remaining sugar, eggs, melted butter, vanilla, salt, and flour to form a soft dough.

3. 3

   Knead for 8 to 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise until doubled.

4. 4

   Mix the walnuts, coating sugar, and cinnamon in a shallow bowl.

5. 5

   Punch down the dough and pinch off walnut-sized pieces; roll each into a ball, dip lightly in melted butter, and coat in the cinnamon-nut mixture.

6. 6

   Arrange the coated balls in a greased tube pan or deep baking dish, layering loosely so they can expand.

7. 7

   Cover and let rise again for 30 to 40 minutes until puffy.

8. 8

   Bake at 350°F (175°C) for 30 to 35 minutes until golden brown and cooked through.

9. 9

   Cool for 10 minutes before turning out and serving warm.