Aranygaluska Pull-Apart Walnut Buns with Vanilla Custard

Why You’ll Love This Recipe

• Cloud-soft, enriched yeast dough with a crunchy walnut-sugar crust.
• Pull-apart format that is fun to serve and perfect for sharing.
• Classic Hungarian vanilla custard (sodó) adds a silky, aromatic finish.
• Clear, home-cook friendly timing and make-ahead options.

Grocery List

• Produce: Lemon (optional for zest)
• Dairy: Whole milk, heavy cream, unsalted butter, large eggs
• Pantry: All-purpose flour, active dry yeast, granulated sugar, walnuts, vanilla extract or paste, cornstarch, fine salt, cinnamon (optional)

Full Ingredients

Enriched Dough

• Whole milk, warmed to 105–110°F (40–43°C): 1 cup (240 ml)
• Active dry yeast: 2 1/4 tsp (7 g)
• Granulated sugar: 1/4 cup (50 g)
• Large eggs: 2, room temperature
• Vanilla extract: 1 tsp
• Fine sea salt: 1 tsp
• All-purpose flour: 3 1/2 cups (420 g), plus 2–4 tbsp as needed
• Unsalted butter, very soft: 5 tbsp (70 g)

Walnut Coating and Assembly

• Walnuts, finely ground or very finely chopped: 2 cups (200 g)
• Granulated sugar: 1/2 cup (100 g)
• Cinnamon (optional): 1 tsp
• Fine sea salt: pinch
• Unsalted butter, melted and cooled slightly: 6 tbsp (85–90 g)
• Neutral oil or butter for pan, plus parchment for springform base

Silky Vanilla Custard (Sodó)

• Whole milk: 1 1/2 cups (360 ml)
• Heavy cream: 1 cup (240 ml)
• Egg yolks: 5 large
• Granulated sugar: 1/2 cup (100 g)
• Cornstarch: 2 tbsp (16 g)
• Vanilla bean paste (or extract): 2 tsp (or seeds from 1 vanilla bean)
• Fine sea salt: small pinch
• Unsalted butter: 1 tbsp (14 g)

Step-by-Step Instructions

Step 1: Bloom the yeast

In the bowl of a stand mixer (or a large mixing bowl), combine warm milk (105–110°F/40–43°C), yeast, and a pinch of the measured sugar. Let sit until the surface looks foamy and smells yeasty, 5–10 minutes. If it does not foam, start with fresh yeast.

Step 2: Make and knead the enriched dough

Whisk in the remaining 1/4 cup (50 g) sugar, eggs, vanilla, and salt. Add about 2 1/2 cups (300 g) of the flour and mix until a shaggy batter forms. Switch to a dough hook (or use a wooden spoon), add the remaining flour, and knead on medium speed (or by hand) until the dough comes together, 3–4 minutes.

With the mixer running on low, add the softened butter a spoonful at a time, letting each portion incorporate before adding the next. Increase to medium and knead until smooth, slightly tacky, and elastic, 6–8 minutes more. If very sticky, sprinkle in up to 2–4 tbsp flour. The dough should clear the sides of the bowl and stretch without tearing.

Step 3: First rise

Shape the dough into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm, draft-free spot until doubled in size, 60–75 minutes. Ideal dough temperature is about 75–78°F (24–26°C).

Step 4: Prepare the pan and coating

Butter a 9-inch springform pan (or a well-buttered 10-cup bundt). Line the base of a springform with parchment and butter the parchment. In a shallow bowl, mix ground walnuts, 1/2 cup (100 g) sugar, cinnamon (if using), and a pinch of salt. Place melted butter in a separate bowl for dipping.

Step 5: Shape, dip, and coat

Turn the risen dough onto a lightly floured surface and gently deflate. Divide into 48–60 even pieces (about 20–25 g each; roughly 1-inch). Roll each into a smooth ball. Dip each ball in melted butter, letting excess drip off, then roll generously in the walnut-sugar mixture.

Arrange in the prepared pan in an even layer; continue with a second layer, staggering the balls so they nestle in the gaps. Sprinkle any remaining walnut mixture over the top. Drizzle up to 2 tbsp leftover melted butter across the surface.

Step 6: Second rise

Cover the pan and let the dough rise until puffy and just reaching the top edge, 40–60 minutes. Toward the end, preheat the oven to 350°F (175°C) with a rack in the lower-middle position.

Step 7: Bake until golden and set

Bake until deep golden brown and the center registers about 195°F (90°C), 30–35 minutes for a springform (35–40 for a bundt). If browning too quickly, tent loosely with foil during the last 10 minutes. Cool on a rack for 10 minutes, then run a thin knife around the edge and remove the springform ring (or invert the bundt onto a plate after loosening). Serve warm.

Step 8: Make the silky vanilla custard

While the buns bake, heat milk, cream, and vanilla in a saucepan over medium until steaming. In a bowl, whisk yolks, sugar, cornstarch, and a pinch of salt until smooth. Whisking constantly, slowly ladle about one-third of the hot dairy into the yolks to temper. Return everything to the saucepan.

Cook over medium heat, whisking steadily, until thickened and just bubbling and the temperature reaches 180°F (82°C), 3–5 minutes. Remove from heat, whisk in butter, and strain through a fine-mesh sieve into a warm jug. Keep warm. To serve, pull apart the buns and drizzle generously with warm custard.

Pro Tips

• Use a scale for accuracy; enriched doughs are sensitive to flour quantity.
• Grind walnuts fine but not pasty; a sandy texture clings best and keeps crunch.
• For instant yeast, use the same amount and skip blooming—mix with flour, then add warm milk.
• Cool just 10 minutes before unmolding so the sugar crust stays crisp yet the interior remains steamy.
• For a brighter aroma, add 1 tsp finely grated lemon zest to the dough with the eggs.

Variations

• Rum-raisin: Soak 1/2 cup raisins in 2 tbsp dark rum; drain and scatter between layers.
• Poppy seed: Replace half the walnuts with finely ground poppy seeds for a classic twist.
• Cinnamon-pecan: Swap walnuts for pecans and add 1 1/2 tsp cinnamon for a North American nod.

Storage & Make-Ahead

Aranygaluska is best warm on the day baked. Store leftovers, covered, at room temperature for up to 2 days. Rewarm portions in a 300°F (150°C) oven for 8–10 minutes or microwave briefly. Freeze baked buns, well wrapped, for up to 2 months; thaw and reheat as above. Custard keeps refrigerated up to 3 days; rewarm gently over low heat with a splash of milk, whisking until smooth.

Nutrition (per serving)

Approximate: 550 calories; 36 g fat (18 g saturated); 52 g carbohydrates; 23 g sugars; 3 g fiber; 9 g protein; 260 mg sodium.