Golden Walnut Dumplings - Aranygaluska

Traditional Hungarian dessert, made with balls of yeast dough rolled in butter and a sweet walnut mix before baking it in the oven. Served with home made Vanilla Custard.

For the dough:

600g Plain Flour

10g Dry Instant Yeast (or use 20g fresh yeast)

6 Egg Yolks

70g Butter

16g Salt

50g Sugar

Vanilla extract

1 lemon zested

400ml Milk

Extra flour for the kneading.

For the Walnut sprinkle:

300g Walnut - semi finely grounded

160g Sugar

For the Butter bath:

200g Butter - melted

Make the dough, and knead gently by hand for a couple of minutes.

Let it rest for two hours.

In the meantime prepare the walnut sugar mixture.

Melt the butter.

Roll out the dough to a roll shape, and cut to small pieces which you are going to form by hand to a walnut size balls.

Bath each ball in the butter, then into the walnut mixture.

Place coated dough balls into a deep baking tray.

Do a second layer as the first filled up. Lay them loosely.

Bake in a 200c oven for 30-35 minutes.

Dust with icing sugar, and serve with warm Vanilla Custard.