June Meyer's Authentic Hungarian
This coffee cake consists of balls of coffee cake dough made in a round tube cake-pan with nuts, cinnamon and a syrup-like glaze on the outside. This recipe is not a quick one. It uses yeast in the dough and that means a 2 1/2 to 3 hours spent in raising the dough. It is a good recipe for a lazy Saturday or Sunday. I always double the recipe to make two. One for the freezer and one for afternoon coffee.
Regards, June Meyer.
Mixture to roll dough in
Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves.
Add eggs, softened butter and half the flour. Mix well and add rest of flour. Turn
dough out on floured board and knead until smooth for about 10 to 15 minutes. Place
in greased bowl. Cover and let rise in warm place until double in bulk for about
1 1/2 to 2 hours. Punch dough down. Turn over and let rise again for 45 minutes.
After second rising, form into walnut-sized balls. Melt butter in small cup. Dip each ball in melted butter and roll in sugar and walnut and cinnamon mixture. Place in layers in 10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls.
Cover pan with waxed paper and towel and let dough rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden brown. Run spatula around sides of coffee cake, and invert onto plate.
To serve, break coffee cake apart with two forks.