Czelli recipe · Brioche
Apricot jam golden dumplings with brown butter and vanilla custard
No ratings yet — be the first!Apricot-filled brioche dumplings rolled in brown butter and lemony toasted walnuts, served warm with plenty of vanilla custard – a festive take on aranygaluska, the classic Hungarian pull-apart cake, made with the Czelli Pull-Apart Brioche flour mix.
- Serves
- 1 cake tin (20–22 cm)
- Proving
- Approx. 40 min + 20–25 min
- Baking
- 175 °C (top and bottom heat)
- Baking time
- 40–45 min
Method
8 steps- Knead the flour mix with the lukewarm water and the soft butter into a smooth dough in 8–10 minutes, then cover and leave to double in size for about 40 minutes.
- Meanwhile brown 150 g butter over a medium heat until golden and it smells pleasantly nutty.
- Toast the ground walnuts in a 185 °C oven for 8–10 minutes, grind, then mix with the sugar, the grated zest of 1 lemon (or lime) and a pinch of salt.
- Roll out the risen dough and cut out rounds, roll each round thin again, then divide the apricot jam between their centres.
- Pinch the edges together to form dumplings, then roll them first in the brown butter, then in the sugared walnuts.
- Arrange the dumplings in a buttered cake tin of about 20–22 cm lined with baking paper, leave to rise for another 20–25 minutes, then bake at 175 °C, top and bottom heat, for 40–45 minutes.
- For the custard, warm the milk and cream with the vanilla seeds. Whisk the egg yolks with the sugar and a pinch of salt, then gradually pour in the hot milk mixture. Pour back into the pan and heat to 84 °C, stirring constantly, until it thickens.
- Pull the warm cake apart into pieces and serve with plenty of vanilla custard.
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