This recipe is from "Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances" by Lynn Kirsche Shapiro (The Cherry Press LLC, 2014).

Shapiro says, "Aranygaluska were traditionally baked for Shabbos or for a Jewish holiday. Served with coffee or tea,?these golden fruit-filled dumplings make a perfect dessert. Because the shape is the same as traditionalHamantaschen (the three-cornered hat of Haman), Aranygaluska were often served on Purim.?They are labor-intensive, but always worth the effort because everyone who eats them sits back and sighs with satisfaction. Aranygaluska freeze well, but you will never have any left to freeze. If you want to present these as a pull-apart cake (like monkey bread), then bake in an oven-to-table round or square baking dish. If you prefer to transfer to a serving platter in the kitchen, then use any regular baking pan."

The recipe for Sweet Yeast Dough, below, will make 4 dough balls but this recipe calls for only 1 dough ball. Freeze the rest for later use. To make the recipe parve, substitute margarine for butter and nondairy milk for milk.

See Also

Making Organic Kosher Wine

Hungarian Kosher Chopped Chicken Liver Recipe

Hungarian Kosher Duck Roasted with Fruit Recipe

Ingredients

• 2 (1/4-ounce) packages active dry yeast
• 3/4 cup sugar, divided
• 1/2 cup lukewarm water
• 1 7/8 cups lukewarm  milk or nondairy milk such as soy, almond or parve creamer
• 6 ounces butter or margarine, melted and cooled to room temperature
• 1 teaspoon kosher salt
• 2 large eggs
• 7 cups unbleached bread flour
• Filling:
• 1/2 cup (or more as necessary) lekvar (prune-plum filling), apricot or strawberry filling
• 1 cup neutral oil
• Topping:
• 1 cup sugar
• 1 cup finely chopped walnuts
• 1 teaspoon cinnamon

• Prep Time: 120 minutes
• Cook Time: 44 minutes

• Total Time: 164 minutes
• Yield: 24 Dumplings

Preparation

1. To make the dough: In a small bowl, place yeast, 1 tablespoon sugar and 1/2 cup lukewarm water. Whisk to dissolve yeast and sugar. Reserve.
    
2. Place milk in a small separate bowl. Add remaining sugar, butter or margarine and salt, and stir to dissolve sugar. Add eggs and mix well.
    
3. In an 8-quart bowl, place flour. Make a well in the center and pour in yeast mixture and milk mixture. Mix with a large, sturdy spoon until a dough forms and pulls away from the side of the bowl.
    

1. Turn dough out onto a lightly floured board and knead until dough is smooth and satiny, adding more flour as necessary, 5 to 8 minutes.
    
2. Transfer dough to a lightly oiled bowl, turning once so top is oiled. Cover with plastic wrap and let rise in a warm place (85 degrees F.) until doubled, about 1 1/2 hours. Punch down dough, knead briefly and let rise until doubled a second time. Turn out dough onto a floured board and divide into 4 equal balls. You will use only 1 ball for this recipe. Freeze the rest.
    
3. To assemble the dumplings: Roll out 1 dough ball into a 12x18-inch rectangle. Cut 4x6 to yield 24 (3-inch) squares.
    
4. Fill each square with 1 teaspoon filling of choice. Fold into triangles. Moisten edges with water, and press to seal.
    
5. Mix sugar, walnuts and cinnamon together in a shallow bowl. Place 1 cup of oil in a separate shallow bowl.
    
6. Dip Aranygaluska in oil on both sides, then dredge in sugar-cinnamon-nut topping mixture.
    
7. Lightly coat 8-inch square or 9-inch round baking pan with cooking spray, and dust with flour, shaking out the excess. Layer half of the Aranygaluska in one layer, fitting them together like a puzzle. Then top with a second layer. Let rise for approximately 1 hour.
    

1. Heat oven to 350 degrees F. Bake until golden brown, 30 to 40 minutes. Serve warm or let cool to room temperature. Separate gently with a spatula and serve one piece per person.

Source: "Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances" by Lynn Kirsche Shapiro (The Cherry Press LLC, 2014).