My mother's parents were Jewish Hungarian, and in the 1950s and 60s my grandmother made traditional desserts, including strudel that took all day to make, the likes of which you would never find in a bakery because of the many impossibly thin and flaky layers of strudel dough. But my favorite was aranygaluska, which was called crown cake in the family, probably because the tall bundt shape looks like a crown. In any event, the way it was made by my grandmother, and what gave it its unique flavor, was instead of cinnamon, the balls of dough were rolled in a mixture of sugar and crushed walnuts, and raisins also, I believe. Try it this way-- it gives it a completely different flavor
My mother's parents were Jewish Hungarian, and in the 1950s and 60s my grandmother made traditional desserts, including strudel that took all day to make, the likes of which you would never find in a bakery because of the many impossibly thin and flaky layers of strudel dough. But my favorite was aranygaluska, which was called crown cake in the family, probably because the tall bundt shape looks like a crown. In any event, the way it was made by my grandmother, and what gave it its unique flavor, was instead of cinnamon, the balls of dough were rolled in a mixture of sugar and crushed walnuts, and raisins also, I believe. Try it this way-- it gives it a completely different flavor