We wake up early in the morning and go for a walk with my dog, Beeper. I like these early hours, if we are lucky enough all dogs in the street are still sleeping so we have a chance to go to the forest without loud and constant barking. We pass by orchards and flower gardens and I realize that the tree which I see so often is the same race of apple tree that we have in our garden, and I can already recognize some healing plants as well. Every time we go to the forest I discover something new: this time blackberry bushes which have already a few ripe fruits. They have a wonderful sour taste which I like so much, so I memorize the place and promise myself to return. When we arrive home, Beeper disappears in the bushes and returns with a cherry plum in her mouth, stops for a second waiting for my approval. This is a yellow cherry plum, another kind than the one I used to use for the “gombóc”. I plan to make syrup of it, at least if I will still find some. Apparently Beeper likes it very much, she is a returning guest in the bush, appears with another plum and after playing with it shortly she eats it quickly.
Today I have “aranygaluska”, golden dumplings for breakfast. It is a luxury considering calories but I cannot resist. I baked it yesterday and took pictures and only thinking about it made me walk faster back from the forest. It is one of my favorite sweets, anyway I am a big fan of yeasted doughs. I decide not to grind the walnuts, only crush them roughly and it seems to be a good decision. Our walnut trees are already full of walnuts which give a hope of a rich harvest. These ones are the last walnuts from last year. While I sprinkle the dough with the roughly crushed walnuts I try to ignore my dog’s imploring eyes who -after having the cherry plums – feels now hungry for walnuts. I must say she is a real gourmet.
Aranygaluska/ golden dumplings rise and get a wonderful golden brown color true to its name and it is still soft today morning. I pour some vanilla sauce over it and sit down to my favorite place, at our front door on the stairs. A day cannot start any better.
“Aranygaluska” golden dumplings with vanilla sauce
500 g flour
20 g fresh yeast
300 ml lukewarm milk
1/2 tsp. caster sugar
50 g + 80 g melted butter or margarine
3 egg yolks
100 g walnuts roughly crushed
100 g confectioner’s sugar
Dissolve yeast and caster sugar in 100 ml lukewarm milk, cover it and let it rise for 5 minutes. Sieve the flour, add the egg yolks, the melted 50 g butter and the yeasted milk. Knead it well until it is soft and flexible, cover it with a plastic foil and let it rest until it doubles it size. I use a 26 cm diameter sized cake mould but you can use a smaller one as well. Put a piece of parchment paper to the bottom of the mould and brush the sides with butter. Knead the dough on a lightly floured wooden board and roll it to 1.5 cm. Use a cutter to cut dumplings of the dough and put them close to each other into the mould. After it is full, brush it with the rest of melted butter and sprinkle it with the mixture of walnuts and caster sugar. Start to put the second level until the dough lasts. Brush the top again with butter and sprinkle it with the walnut-sugar mixture. Important is that you put the dumplings into cold oven and then warm it up to 190 degrees. The dumplings will slowly rise and get a golden brown color in appr. 20-30 minutes.
(if you like vanilla sauce, I recommend you to prepare double portion of this recipe)
500 ml milk
2 egg yolks
1/4 vanilla bean
50 g sugar
1 tsp. flour
10 g butter
Mix the egg yolks, flour, sugar and 100 ml milk and set aside. Bring the rest of the milk to boil then add it to the egg mixture. Put it back to the stove and cook it slowly, stirring continuously until it thickens. Remove the sauce from the heat, add butter and stir it until the butter melts and makes the sauce shiny.