Aranygaluska - Hungarian Cinnamon Pull-Apart Bread

Ingredients

• For the dough: For the dough:
• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the filling: For the filling:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 tablespoons ground cinnamon 2 tablespoons ground cinnamon
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• For the caramel glaze: For the caramel glaze:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 59g, 32g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   In the meantime, prepare the filling by combining the sugar and cinnamon in a small bowl.
7. 7.
   Punch down the risen dough and divide it into small pieces, about the size of a golf ball.
8. 8.
   Dip each dough ball into the melted butter, then roll it in the cinnamon-sugar mixture until coated.
9. 9.
   Layer the coated dough balls in a greased bundt pan, creating a single layer.
10. 10.
    Repeat the process until all the dough balls are used, creating multiple layers.
11. 11.
    Cover the bundt pan with a clean kitchen towel and let it rise for another 30 minutes.
12. 12.
    Preheat the oven to 350°F (180°C).
13. 13.
    Bake the Aranygaluska for 30-35 minutes, or until golden brown and cooked through.
14. 14.
    While the bread is baking, prepare the caramel glaze by combining the sugar, butter, and water in a saucepan. Cook over medium heat until the sugar has dissolved and the mixture thickens slightly.
15. 15.
    Once the bread is baked, remove it from the oven and immediately pour the caramel glaze over the top, allowing it to soak into the bread.
16. 16.
    Let the Aranygaluska cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
17. 17.
    Serve warm and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is melted and cooled slightly before using it in the dough and for coating the dough balls.
• Active dry yeast — Activate the yeast by dissolving it in warm milk with a pinch of sugar. Let it sit for 5 minutes until it becomes frothy before adding it to the dough mixture.
• Cinnamon — Use freshly ground cinnamon for the best flavor. Adjust the amount according to your preference for a stronger or milder cinnamon taste.
• Bundt pan — Grease the bundt pan thoroughly to prevent the bread from sticking. A non-stick pan is recommended for easy removal.

Tips & Tricks

• For an extra indulgent twist, sprinkle chopped nuts such as walnuts or pecans between the layers of dough balls.
• Serve the Aranygaluska warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent dessert.
• If you don't have a bundt pan, you can use a regular cake pan or a loaf pan. Just make sure to adjust the baking time accordingly.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.
• Experiment with different fillings such as raisins, chopped apples, or chocolate chips to add your own twist to this classic recipe.

Serving advice

Serve the Aranygaluska warm as a centerpiece dessert for a special occasion or as a delightful treat for breakfast or brunch. Cut into slices or pull apart the bread with your hands to enjoy its soft and gooey texture.

Presentation advice

To enhance the presentation, dust the Aranygaluska with powdered sugar just before serving. You can also garnish it with a sprinkle of cinnamon or a few fresh berries for a pop of color.