Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup orange juice
- 1/2 cup granulated sugar (for coating)
- 1/2 cup unsalted butter (for coating)
Special equipment needed:
- Large mixing bowl
- Stand mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
2. In a separate bowl, whisk together the warm milk, melted butter, eggs, vanilla extract, orange zest, and orange juice.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment if you have one.
5. Cover the dough with a damp towel and let it rise in a warm place for 1 hour or until it doubles in size.
6. Preheat your oven to 350°F.
7. Line a baking sheet with parchment paper.
8. In a small saucepan, melt the butter for coating.
9. In a separate bowl, mix together the sugar and orange zest for coating.
10. Once the dough has risen, use your hands to form small balls (about 1 inch in diameter) and dip them in the melted butter, then roll them in the sugar mixture.
11. Place the coated balls on the prepared baking sheet, leaving some space between them.
12. Bake for 25-30 minutes or until golden brown.
13. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes about 20-24 Orange Arany Galuska.
Nutritional information:
Each serving contains approximately 160 calories, 8g fat, 20g carbohydrates, 2g protein, and 1g fiber.
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can substitute the orange juice with any other citrus juice, such as lemon or lime.
- You can use margarine instead of butter.
Variations:
- You can add raisins or chopped nuts to the dough for extra flavor and texture.
- You can sprinkle cinnamon on top of the sugar coating for a different flavor profile.
Tips and tricks:
- Make sure your milk is warm, but not too hot, or it will kill the yeast.
- Cover the dough with a damp towel to prevent it from drying out while it rises.
- Use a small cookie scoop or spoon to form the dough balls for a consistent size.
- Make sure to coat the balls in butter and sugar mixture evenly for a crispy and sweet coating.
Storage instructions:
Store the Orange Arany Galuska in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the Orange Arany Galuska in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the Orange Arany Galuska on a platter or in a basket lined with a cloth napkin for a rustic look.
Garnishes:
You can sprinkle powdered sugar on top of the Orange Arany Galuska for a decorative touch.
Pairings:
The Orange Arany Galuska pairs well with coffee or tea for a sweet breakfast or snack.
Suggested side dishes:
Serve the Orange Arany Galuska with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too dry, add a little more milk or water.
- If the dough is too sticky, add a little more flour.
- If the dough doesn't rise, make sure your yeast is fresh and your milk is warm enough.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the Orange Arany Galuska in an airtight container to prevent contamination.
Food history:
Orange Arany Galuska is a Hungarian sweet bread that is traditionally served during the Christmas season.
Flavor profiles:
The Orange Arany Galuska has a sweet and citrusy flavor with a crispy sugar coating.
Serving suggestions:
Serve the Orange Arany Galuska with a dollop of whipped cream or vanilla ice cream for a decadent dessert.
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Region: Hungarian