Well well well….

Overall…. gonna be really hard to find better X-mas warming up dessert than the smoked panna cotta was with the guiness cake…. as “cold” as it looks… as warm it makes u feel inside – belive me!


Anyway, i try my best to get another beauty on the table…. and i found the ‘Queen of the yeasty dough’ (is that how we call in Hungary)…


It looks sooooo amazing that when i was a little kid looking at my mum as a “Goddess” to make a huge mountain out of it with perfection… simply because it looks sooooo complicated….

… however its not at all …

So this sweet belongs to the pastry-family using yeast – if i would introduce u two to each other the simpliest way should just say: this is an “oven-baked” doughnut. Well, more precisely its a lot of baby doughnut layered down together, sprinkled with lots of love and baked till golden. Thats what the name means by the way, ARANY means GOLDEN


As far as i know this pastry does not excist in any other country so we can call as a “Hungarikum” – a unique tradition from Hungary what worth to be proud of! :)))

The original recipe calls for walnut as a main flavour and any type of custard to serve with. Of course i remake it a little bit to be as posh to suit to our X-mas celebrations! I change our good old walnut friend to the young and powerful almond as i did with the butter to some almond butter. Finally hide in some delicious soft type of white turrón for an extra texture. The sauce can not be anything else but a deep Bourbon&Vanilla custard as a final touch. Hmmmmm…. cant wait!


  • 500g flour
  • 80g sugar
  • 80g butter
  • 30g fresh yeast
  • 3 yolks
  • 300ml warm milk
  • salt
  • lemon zest

Basically mix all the ingredients together in a big bowl and leave it to prove for about an hour. After strech it out with a rolling pin to get a flat surface about 2cm deep and (using a cutter or a glass) cut a lot of little ‘galuska’ out in the size like a walnut.


SPRINKLE (approximately):

  • 100g ground almonds
  • 100g sugar
  • 100g almond butter
  • 100g butter
  • 1 bar of good quality white soft turrón

Mix together your butters and make sure they are liquid enough to dip your little pastry galuska in (for this u need to warm them up but careful not to give too much of a heat punch to the little yeasty dumplings). After dipping (this helps to tear the cake into individual pieces after baking) layer down (not too close to each other) in a buttered dish. On the top can come the sprinkling: sugar, ground almonds and the turrón. Continue like this in a second layer till u finish your dough. Last need to be a layer of sprinkles. Now this need to rest another half hour (u can heat up your oven around 170) before go for baking. Thats it.


As much space u left between the layers and galuskas – as faster its going to be ready. Dont rush it – just because the top looks perfectly crunchy it doesnt mean that in the middle part is done – obviously needs more time. Patience – to be honest, most of the recipes calls for 30 minutes baking time, well – this for me was never enough, i go for min 40 (be careful not to overbake it). U see if u touch the top galuska – if u can push it down and stays down means to dough under still raw. Wait till the galuska jump back to its place after pushing down – thats done. Start to check when u can smell it in the air. The sugar will turn to golden caramel while the turrón softly melted in the middle….


Served it warm with a huge ladle of a silky bourbon custard…

Thanks God, Thanks Mum…..

One response to “Galuskaproject X”

  1. Turrón de foie gras… | The Cook's Nest Avatar

    […] oil, crunchiness of almond pieces and deep tone of honey…. As u could see before with my Aranygaluska project its great to built in other dessert, its melting and caramelizing […]

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