Hungarian Pull-Apart Pecan Coffee Cake - A Recipe from Scratch
This delectable creation is influenced by arany galuska, a Hungarian treat consisting of yeasted dough balls coated in butter and chopped nuts. We've elevated the classic recipe by using browned butter instead of regular butter for added richness.
**Yields 1 (9-inch) cake**
- ¾ cup (170 grams) unsalted butter
- 2¾ cups (344 grams) all-purpose flour, divided
- ⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- 2¼ teaspoons (7 grams) instant yeast
- 2¼ teaspoons (6.75 grams) kosher salt, divided
- ⅓ cup (80 grams) whole milk
- ⅓ cup (80 grams) water
- 1 large egg (50 grams), at room temperature
- 1½ cups (170 grams) ground pecans
- Vanilla Dipping Sauce (recipe below)
Begin by lining the bottom and sides of a 9-inch springform pan with parchment paper. In a medium saucepan, melt the butter over medium heat. Continue to cook until the butter turns medium-brown and develops a nutty scent, approximately 10 minutes. Once done, remove from heat and transfer to a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, mix together 1½ cups (188 grams) of flour, 2 tablespoons (24 grams) of sugar, yeast, and 1½ teaspoons (4.5 grams) of salt. In another medium saucepan, heat milk, ⅓ cup (80 grams) of water, and ¼ cup (60 grams) of browned butter over medium heat until a thermometer reads between 120°F (49°C) and 130°F (54°C). Combine this warm mixture with the flour mixture, mixing on medium speed until well combined. Add the egg and mix until incorporated. With the mixer on low, gradually add the remaining 1¼ cups (156 grams) of flour, mixing just until a rough dough forms.
Switch to the dough hook attachment and beat on low speed until a soft, slightly sticky dough is achieved, which should take about 6 to 7 minutes, making sure to scrape the sides of the bowl and dough hook as needed. Cover the bowl and let the dough rest in a warm, draft-free area (75°F/24°C) for 10 minutes, during which it will puff slightly.
In a medium bowl, combine the ground pecans, remaining ⅓ cup (67 grams) of sugar, and the leftover ¾ teaspoon (2.25 grams) of salt. Place the dough on a lightly floured surface (do not punch it down) and gently divide it into 14 pieces (about 45 grams each). Dip each piece into the remaining browned butter and roll it in the pecan mixture. Arrange the pieces evenly in the prepared pan. Cover and allow the dough to rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, about 30 to 40 minutes.
Preheat the oven to 350°F (180°C). Sprinkle any leftover pecan mixture over the top of the dough. Bake until golden brown and a thermometer inserted into the center reads 190°F (88°C), approximately 25 to 30 minutes. Allow it to cool in the pan for 10 minutes before removing it and discarding the parchment paper. Serve warm or at room temperature with the Vanilla Dipping Sauce.
**We'd love to hear your thoughts on it!**
**Vanilla Dipping Sauce**
**Yields about ½ cup**
- 1 cup (120 grams) confectioners' sugar
- 2 tablespoons (30 grams) whole milk
- ¼ teaspoon (1 gram) vanilla extract
In a small bowl, whisk all ingredients together until smooth.
**We'd love to hear your thoughts on it!**
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