Hungarian Sweet Buns (Aranygaluska-Style Buns)

 Ingredients

500 g all-purpose flour

7 g dry yeast

250 ml warm milk

60 g sugar

2 eggs

60 g melted butter

1 teaspoon salt

1 teaspoon vanilla extract

Powdered sugar, for dusting

Apricot jam, for serving

Instructions

In a bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5–10 minutes.

Add the flour, remaining sugar, eggs, melted butter, salt, and vanilla. Knead for about 8–10 minutes until you have a soft, smooth dough.

Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Divide the dough into small equal pieces and shape them into smooth balls.

Place the buns on a greased baking tray, leaving some space between them. Cover and let them rise for another 30 minutes.

Brush the tops with a little melted butter.

Bake at 180°C (350°F) for 18–22 minutes, until golden brown.

Allow them to cool slightly, then dust generously with powdered sugar.

Serving: Traditionally, these soft Hungarian-style buns are delicious with apricot jam and a c

up of coffee or tea.