One day at a very modest cafe in Budapest, I tasted this amazingly beautiful and delicious cake that reminded me of American “monkey bread,” layers of round balls held together by a golden sugar-walnut crust. When I returned to the States and described it to my Hungarian friends, they knew exactly what I had enjoyed: Golden Dumplings. This is one of those recipes that every family has in its repertoire, perhaps because the dough doesn’t require heavy kneading. The dumplings look very homey when layered in a baking dish or springform mold, but using a Gugelhupf pan makes a spectacular presentation.
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