Youtor
Traditional Aranygaluska
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=gjczQZIKwII
Making Aranygaluska, a Hungarian classic! These fluffy, sweet dough balls coated in walnuts and sugar are perfect with a warm vanilla custard. • The recipe • Aranygaluska: • Ingredients: • 520g flour • 50g sugar • 50g butter • 9g instant yeast • 6g salt • 2 eggs • 250ml milk • 1 lemons zest. • 500g walnut finely chopped • 200g butter melted • 3 tbsp sugar for sprinkling • Method: • Warm the milk slightly, then add 1/3 of the sugar and the yeast. Stir well and let sit for 10 minutes until bubbly. • In a large mixing bowl, combine the flour, remaining sugar, salt, and lemon zest. Mix to distribute evenly. • Make a well in the centre of the dry ingredients. Add the eggs and the yeast mixture. Stir until a dough starts to form, then add the softened butter. Knead the dough for 5-10 minutes, until smooth and elastic. • Cover the dough and let it rise in a warm place for 40-60 minutes, or until doubled in size. • On a floured surface, roll the dough to about 1-inch thickness. Use a round cutter to cut 1/2 to 1-inch pieces. • Dip each dough piece in the melted butter, then roll it in the chopped walnuts to coat. • Place the coated pieces in a buttered baking dish, arranging them in layers if necessary. Sprinkle the top with 3 tablespoons of sugar. • Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, until golden brown and fluffy. • Homemade custard: • Ingredients: • 250 ml double cream • 600 ml milk • 5 large egg yolks • 3 tbsp cornflour • 120 g sugar • 1 vanilla bean (or 1 tsp vanilla extract) • Method • In a saucepan, add the double cream, milk, and the seeds from the vanilla bean (or vanilla extract). Place the vanilla pod in the pan as well for extra flavour. Heat gently over medium heat until just before it boils, then remove from the heat. Take out the vanilla pod if used. • In the meantime, in a large bowl, whisk the egg yolks, sugar, and cornflour until smooth and pale. • Gradually pour the hot milk and cream mixture over the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. • Pour the mixture back into the saucepan. Cook over low to medium heat, stirring constantly, until the custard thickens. This should take 5-8 minutes. Do not let it boil, or it may curdle. • Once thickened to your desired consistency, remove from heat. • #food #farmhousekitchen #cooking #recipe #hungarian #dessert #comfortfood #soft #walnut #custard #vanilla #homemadecheese #scratch #dough #Aranygaluska #HungarianDessert #traditionaldesserts #custard #homemadecustard #hungarianfood #dessertlovers #foodie #dessertrecipe #bakingfromscratch #WalnutDessert #comfortfood #foodshorts #RusticBaking #SweetDumplings #vanillacustard #EuropeanDesserts #foodinspo #dessertinspo
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