Now that autumn has officially arrived, the days are cold and short, sometimes all you need is some warm dessert. This delicacy will not only make your days warmer but also sweeter. Although the dough takes some time to make, it’s worth it to prepare this inimitable delicacy. You can find a video about the process at the end of this article.
For the dough:
- 600 g fine flour
- 25 g fresh yeast (or one bag of instant)
- 350 ml milk
- 50 g soft butter
- 150 g sugar
- 1 egg
- pinch of salt
For the coating:
- 250 g ground walnuts
- 125 g sugar
- 100 g butter or cooking oil
For the custard:
- 1 litre of milk
- 6 egg yolks
- 1 bag of vanilla sugar
- 100 g sugar
- half a bag (20 g) of vanilla custard powder/vanilla pudding powder
- Heat 150 ml of milk to lukewarm, add a tablespoon of sugar, stir in the yeast and let it rise for about 10 minutes. It is important to work with yeast at room temperature. While you wait for the yeast to start rising, measure out the rest of the dough ingredients – except the butter – into a large bowl.
- When the yeast has risen, add it to the other ingredients and knead the dough for about 10-15 minutes. Add the softened butter 1/3 of the way through the kneading time. When you have a nice smooth, bubbly dough, cover it and let it rise for about 45 minutes until doubled in size.
- While the dough is rising, we prepare the vanilla custard. To do this, heat 800 ml of milk in a saucepan. In a large mixing bowl, measure the custard powder and sugars, add the egg yolks and mix with the remaining 200 ml of milk until smooth. When the milk is warm but not boiling, add it to the egg mixture.
- Pour the custard back into the saucepan and thicken over low heat, stirring continuously. Do not overcook the custard, as it can easily turn into scrambled eggs! You can make it with more or less sugar to taste.
- When the dough has risen, preheat the oven to 175 degrees. To coat the dough, mix the ground nuts with the sugar and melt the butter. Turn the dough onto a floured board and flatten it with your hands to about one and a half finger thickness. Use a pastry cutter of any size to make larger dumplings.
- One by one, roll the pieces in the melted butter, then in the candied walnuts, and arrange them on a higher-walled baking sheet lined with baking paper. When all the pieces are done, cover and leave to rise for 30 minutes, then bake in the preheated oven for about 30 minutes until golden brown.
- Place the warm dumplings on a plate and splash generously with the vanilla custard.
Here is a video that might make it easier for you. The measures might differ from the above recipe but the results are the same.
If you do choose to make this delicacy, make sure to let us know how you liked it!
The recipe is by Melánia Gál. The original recipe in Hungarian can be found in Funzine’s article.
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Source: Funzine, YouTube
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