Aranygaluska

Aranygaluska is a traditional Hungarian dessert. It is considered more as a second course after a rich soup such as the goulash soup. Aranygaluska is made from sweet yeast dough balls sprinkled with walnut and butter and served with custard.
This recipe is from my grandmother who learned it from her mother. She makes aranygaluska a lot of time for us and we always eat all of it. This is a type of those irrestible desserts that are hard to stop eating.

Ingredients:

• 25 g icing sugar
• 250 g flour
• 25g butter
• 20 g yeast
• 1 egg
• 120 ml milk

Custard:

• 750 ml milk
• 1 vanilla bean
• 6 egg yolk
• 50 g sugar
• 40 g flour

Others:

• 100 g walnut meal
• 90 g sugar
• 100 g butter

1. Warm up the milk and add the yeast. 
2. Mix all the ingredient for the dough and knead it (or use a kneading machine). Leave it for half an hour.
3. Mix the walnut with the sugar, and prepare a round cake form with butter and flour. 
4. Roll out the dough (2 cm thick) and cut off small circles.
   
5. Grease every small circle's side with melted butter and sprinkle with the walnut-sugar mix. 
6. Besprinkle the whole cake with melted butter and walnut-sugar mix. Leave it for half an hour.
7. Bake it for 30-35 minutes on 170 C°.
   
   
    
8. Prepare the custard. Mix the egg with the sugar and flour. Heat up the milk and vanilla bean and add it to the egg mixture. Heat up the mixture again until it thickens.