Aranygaluska, vanília öntettel 
Cooking Instructions
- 1
Mix 0.8 cups of warm milk with 1 teaspoon of sugar, crumble in the yeast, and let it activate.
- 2
In a mixing bowl, combine the flour, 3.5 ounces of margarine, 0.8 cups of sugar, salt, egg, and the activated yeast mixture, then start kneading on low speed or by hand, adding about 0.6 cups of milk gradually.
- 3
The dough is ready when it is soft, smooth on the surface, and pulls away from the sides of the bowl. Place it in a floured bowl, cover, and let it rise in a warm place for half an hour.
- 4
Once risen, roll it out on a floured surface to about 1 inch thick, melt the remaining 3.5 ounces of margarine, and spread it over the dough.
- 5
Mix the ground walnuts with 1 cup of granulated sugar, then sprinkle it over the margarine-covered dough, ensuring some gets between the layers and on top.
- 6
Use a cookie cutter to cut out small pieces and place them in a greased baking dish, ensuring they are not too close together. Once the first layer is done, sprinkle more of the sugary walnut mixture on top, then add the next layer. Finish with the remaining sugary walnuts on top.
- 7
Let it rise for 20 minutes, covered, in a warm place, then bake in a preheated oven at 350°F for 30 minutes.
- 8
For the vanilla sauce, bring 3 cups of milk to a boil with 0.6 cups of granulated sugar, mix the vanilla pudding in 0.4 cups of milk, then add the pudding mixture to the boiling milk and thicken. It should not be too thick, but not too runny either.
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