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Arany Galuska

Hungarian sweet dumplings



  • 120 ml milk
  • 23 g fresh yeast
  • 1 tbsp sugar
  • 250 g flour
  • 30 g butter
  • 25 g icing sugar
  • 2 pods green cardamom crush, throw away the skin, and use the crushed seeds only
  • 1 tsp grated lemon rind
  • a dash of salt

Walnut Mixture

  • 100 g ground walnut
  • 70 g sugar some ppl prefer icing sugar, its up to you
  • 1 heaping tsp cinnamon powder
  • 60 g butter melted (more if needed up to 100 g)

Vanilla Sauce

  • 500 ml milk
  • 3 yolks lightly stirred
  • 1 heaping tsp vanilla essence
  • 70 g sugar again some ppl prefer icing sugar
  • 1-2 tsp flour depending the thickness you prefer
  • grated lemon rind/rhum essence



  • Dissolve yeast in lukewarm milk, sprinkle with sugar, let rise 5-10 mins
  • Mix the other ingredients in a bowl, until crumbly texture, pour in yeast and egg, knead, let rise for 30 mins
  • Mix walnut, sugar and cinnamon
  • Preheat oven to 350, bake dumpling for 30-35 mins
  • Pinch dough into small portions, dip into melted butter, and roll into walnut mixture, place in springform pan
  • Let rise until doubled in size
  • Serve warm with cold sauce


  • Simmer milk and sugar until dissolve
  • Add in essence, stir well
  • Add in egg, keep stirring
  • Add in flour and cook til thicken
  • Cool (some ppl like it cold from the fridge)


I prefer the sauce somewhat thickened as for jelly pudding, but my husband and son prefer it to be somewhat runny as the idea is to soak this kind of dumpling (the Hungarians do soak them). That being said, adjust the milk and the flour to your wish.