Hungarians are famous from their dumplings. We like them in soup, served with stew, hot or spicy, or even as a dessert. The method of making the dough is very similar each time, but the result is so versatile. The light texture of the golden dumpling is gently flattened first then stuffed with the perfume-like apricot jam, embraced with warm butter, rolled about in crunchy nuts and then settled in the welcoming baking tray. As you wait to the dumpling to get golden brown in the oven you can’t think anything else but the wine mousse which is already on the table.
500 g flour
250 ml milk
70 + 100 g butter
70 caster sugar
100 g icing sugar
250 g walnut (grated)
1 pack of dried yeast
pinch of salt
For the wine mousse
320 ml Tokaji aszú (sweet dessert wine)
100 g icing sugar
1 teaspoon of vanilla extract
zest of a lemon
Add one teaspoon sugar and flour to the warm but not hot milk, add the yeast and activate by keeping in a warm place for 5-10 minutes.
Mix the flour with the activated yeast and milk, add the eggs, 70 g soft butter, 70 g sugar and a pinch of salt and work on the dough until light, with a shiny surface. I prefer to use a wooden spoon but you can work with an electric mixer as well. Cover the dough with a clean kitchen towel then rest in a warm place for 60 minutes, until it doubles in size.
Preheat the oven to 200°C and grease and flour a 25×25 square or round baking tray. Melt 100 g butter and put aside. Mix the grated walnut with 100 g icing sugar and put aside.
Flour a surface where you can work on and gently massage the dough with your floury fingers then use a rolling pin to flatten till 1/2 cm thin. Scoop 1 teaspoon of jam into the middle of each, close the dough over the jam and form a small ball. Dip into some melted butter then into the walnut and put into the prepared baking form. When you build up one layer with the balls sprinkle some raisin over and build another layer. Bake slowly for 40 minutes.
Meanwhile, prepare the wine mousse. Mix together the egg yolks with the sugar, add the zest of the lemon, the vanilla extract and the sweet Tokaji aszú (dessert wine). Continually stir with a mixer over simmering water till it thickens.Cool down completely. While you’re waiting for the cream to cool down keep the egg whites in the fridge. When cold (or room temperature) beat up the egg whites along with a pinch of salt. The salt helps the foam stay hard for longer. Gently mix with the cream and offer with for the sweet dumplings.
Tip: Soak the raisins in rum for 30 minutes before sprinkling over the dough
Prep time:75 Cooking:40
Calories and nutrition:
Calories:553 Carbs:60.3 g Protein:11.5 g Fat:28.4