June Meyer’s Authentic Hungarian Coffee Cake (aranygaluska)

MIXTURE TO ROLL DOUGH IN
1/2 c Soft butter melted
1 c Chopped walnuts
1 c Sugar
1 ts Cinnamon

This coffee cake consists of balls of coffee cake dough made in a round
tube cake-pan with nuts, cinnamon and a syrup-like glaze on the outside.
This recipe is not a quick one. It uses yeast in the dough and that means a
2 1/2 to 3 hours spent in raising the dough. It is a good recipe for a lazy
Saturday or Sunday. I always double the recipe to make two. One for the
freezer and one for afternoon coffee. Regards, June Meyer.

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. After second rising, form into walnut-sized
balls. Melt butter in small cup. Dip each ball in melted butter and roll in
sugar and walnut and cinnamon mixture. Place in layers in 10-inch 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. Bake 40 to 50 minutes at 375 degrees or until golden
brown. Run spatula around sides of coffee cake, and invert onto plate. To
serve, break coffee cake apart with two forks.