Aranygaluska (Hungarian Yeasted Coffee Cake)
Source: June Meyer and David Pistrang
For the Dough
10 inch tube pan
1 cup of sour cream
1/2 cup melted butter
1/2 cup sugar
1 tsp. salt
2.25 T active dry yeast
T tablespoons water
4 1/2 cups of flour
Mixture to roll dough in
1/2 cup of melted butter
1 cup chopped nuts (I used a combo of hazelnut and pecan, but original calls for walnuts)
1 cup sugar
1 tsp. cinnamon
1. Heat up a 1/4 cup of sour cream with 2 T of water until it's warm. Add in the yeast and sugar and salt. Stir until yeast is disolved in the liquid mixture. Then add the rest of the sour cream.
2. Add eggs, then melted butter, then half of the flour.
3. Mix well and add rest of flour.
4. Turn dough out on floured board and knead until smooth for about 10 to 15 minutes.
5. Place in greased bowl. Cover and let rise in warm place until double in bulk for about 1 1/2 to 2 hours. Punch dough down. Turn over and let rise again for 45 minutes.
6. After second rising, shape into walnut-sized balls.
7. Mix up the sugar, cinnamon and nuts.
8. Melt butter in small cup. Dip each ball in melted butter and roll in sugar and nut and cinnamon mixture.
9. Place in layers in 10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls.
10. Cover pan with waxed paper and towel and let dough rise again 45 minutes. Bake 40 to 45 minutes at 375°F or until golden brown. Run spatula around sides of coffee cake and invert onto plate.