Goldhaluschken – golden walnut dumplings: a fluffy dessert made of leavened dough, rolled in oil and in ground walnuts with sugar, baked in the oven until golden. The recipe comes from Clara Mihnea, 51 years old, from Vișeu de Sus, collected as part of the Maramureș – GastroEtnoArt project of the Maramureș Museum.
🥣 Ingredients
- 1 kg white flour
- 4 tablespoons sugar
- 1 teaspoon salt
- 2 eggs
- 50 g yeast
- 500 ml milk
- 100 g butter or 150 ml oil
- 300 g ground walnuts
- 100 g sugar (for the filling)
- the peel of a lemon
- oil, for rolling the dumplings
👩🍳 How to prepare
Knead a dough from white flour, sugar, salt, eggs, yeast, milk and butter (or oil) and leave it to rise. In a bowl, mix the ground walnuts, the sugar and the lemon peel. Put a little oil in another bowl.
From the leavened dough, take small dough dumplings with a spoon, roll them first in oil, then in the walnuts with sugar. Place them all in a round cake pan until the pan is more than half full.
Leave them to rise in the pan, then bake in the oven for 45 minutes, until the dumplings become golden and fluffy.
📖 The story of the recipe
The recipe was given by Clara Mihnea, 51 years old, from Vișeu de Sus, and is part of the collection of traditional multi-ethnic recipes „Maramureș – GastroEtnoArt” published by the Maramureș Museum in Sighetu Marmației. Goldhaluschken – „golden dumplings” – is a dessert with German culinary influences, preserved in the communities of Vișeu de Sus, where leavened dough, walnuts and butter were always present in the households’ pantries. It is a close relative of the famous Aranygaluska, but with its own identity: the dumplings are rolled in walnuts with sugar before baking, and the result is a golden, soft and aromatic dessert.
📺 Recipe video
You can watch the step-by-step preparation here: Goldhaluschken – golden dumplings, recipe video
🔍 What’s next
If you like walnut desserts with leavened dough, also try plum dumplings or other traditional Maramureș desserts from the GastroEtnoArt collection – the taste of childhood, preserved from generation to generation.
Recipe source: Maramureș Museum Sighetu Marmației – Maramureș GastroEtnoArt
Photo source: Savori Urbane
