Light, golden buns with a sugary filling and toppifig, Aranygaluska (AH-rahn-y’-GAH-loosh-kah) are traditionally served with morning or afternoon coffee. They are best eaten fresh from the oven, but they can be reheated.



5 fl. oz. milk

1 tablespoon butter

3 tablespoons sugar large egg, lightly beaten

1 fl. oz. tepid water

1 tablespoon dried yeast

14 oz. sifted flour pinch of salt

4 tablespoons melted butter


1 oz. soft brown sugar

1 oz. raisins

2 oz. blanched almonds, finely chopped

½ teaspoon ground cinnamon

Put milk, 2 tablespoons sugar, and 1 tablespoon butter in a small saucepan over low heat, stir until the butter has melted and the sugar dissolved. Remove from the heat. When the mixture has cooled, beat in the egg.

Pour the tepid water into a bowl, stir in the remaining amount of sugar and sprinkle the yeast over the top. Set aside and leave for 20 minutes or until the mixture is frothy. Stir the yeast mixture into the milk, butter and egg liquid.

Put the flour and salt into a mixing bowl and make a well in the centre. Pour in the mixture from the saucepan, and, with a wooden spoon, mix it into the flour to form a stiff dough. Cover the bowl with a clean cloth and put it in a warm place until the dough has doubled in size.

For the filling, mix together the sugar, almonds, raisins and cinnamon.

When the dough has risen, put it on a floured surface. Knead it thoroughly with your hands for about 10 minutes, or until the dough is clastic and smooth. Then divide the dough into small pieces the size of a walnut and roll into balls.

Grease a 10-inch loose based cake tin with a little of the melted butter. Coat half of the dough balls in butter and place together in the bottom of the cake tin. Sprinkle half of the filling on top. Coat the remaining dough balls in butter and place on top of the filling. Spoon the remaining filling over the top.

Preheat the oven to cool 300 °F (Gas Mark 2, 150°C).

Cover the cake tin with a piece of oiled plastic wrap and leave in a warm place for 30 to 40 minutes until the buns have risen.

Bake in the oven, on the middle shelf, for 30 minutes. Then raise the heat to fairly hot 400°F (Gas Mark 6, 200°C) and cook for 15 to 20 minutes, or until the buns are brown and firm.

Allow to cool in the tin for 5 minutes then turn the cake tin onto a wire rack and press the base of the tin to loosen the buns. Remove the base and reverse the buns back onto the wire rack. Leave to cool. Separate the buns.

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