This Hungarian coffee cake is to die for. Worth the effort! The name translates to "angel's balls" :-)

Ingredients

  • 1 pkg active yeast
  • ½ cup warm water
  • ½ cup scalded milk
  • cup sugar
  • cup softened butter
  • 1 egg
  • 3-½ cups flour
  • 1 teaspoon salt
  • cup melted butter
  • 1-¼ cups sugar
  • 2 teaspoons ground cinnamon
  • cup finely chopped walnuts

Directions

Dissolve yeast in warm water and add milk and sugar, keeping the mixture close to skin temp. Add butter, egg, salt and 2 cups of flour, and beat until smooth. Mix enough remaining flour to make the dough easy to handle, and knead smooth. Place in greased bowl, turn greased side of dough up, cover with damp cloth, and let rise in a warm place until double (about 1 1/2 hours). Punch down, shape, and let rise a second time (about 40 minutes).

Mix sugar, cinnamon and nuts together in a small bowl. Shape dough into 1" balls, roll them in the butter, then in the sugar mixture. Place balls so they are just touching in a greased Bundt pan (or any tube cake pan at least 4" high) so that they only fill the pan halfway. Let rise until double (about 40 minutes) then bake 35 to 40 minutes in 350°F oven until golden-brown. If the cake browns too quickly, cover loosely with aluminum foil.

Notes

Easiest to make with another person helping. The assembly goes much faster if you set up an assembly line, with one person rolling the dough balls and dropping them into the butter, and the other rolling the balls in the cinnamon-sugar-nut mixture.

Categories
Baked Goods, Breakfast, Cakes, Dessert, Holiday
Keywords
Hungarian
MacGourmet downloadAngyal Bogyoro. To import, drag image to your MacGourmet recipe box.

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