This soft and delicious pull-apart yeast cake is made with almonds and it is also known as Hungarian coffee cake or monkey bread.
First of all, this is a yeast cake, but you will not have to knead anything with your hands. Just in case the title worries you.
I am updating the recipe for the yeast cake in July 2019. Thanks to some comments I received for this recipe, I found out that this Transylvanian yeast cake is actually the better-known Hungarian coffee cake, monkey bread, or pull-apart bread, which was brought to the US by Hungarian immigrants.
Recipe ingredients
There are two kinds of yeast: fresh and dry yeast. There are also two kinds of dry yeast: active dry yeast and instant yeast.
Fresh yeast: A cube of fresh yeast weighs 42 g/ 1.5 oz in Germany, and it is usually enough to bake a regular-sized bread or to make the dough for a large yeast cake, for instance. However, always follow the quantities indicated by the recipe you are following.
Active dry yeast: It has larger granules and has to be dissolved in water before use.
Instant dry yeast: The granules are finer, and the yeast can be mixed with the dry ingredients before adding the milk (or water).
Both types of dry yeast are usually sold in small packages and, at least in Germany, one package is the equivalent of ½ cube fresh yeast. One package of dry yeast weighs 7 g/ 0.24 oz in Germany.
To make this Transylvanian yeast cake, you will need 1 cube/ 42 g fresh yeast or 2 packages (a total of 14 g/ 0.5 oz) active dry yeast or instant yeast.
Nuts: The original recipe calls for hazelnuts, which is definitely more Romanian or Hungarian than using almonds. I didn't have any hazelnuts, though, so I used almonds instead. Please feel free to take whatever you have or like best.
How to make yeast cake?
The yeast dough is really easy to make, so don't get scared by it. Because it is too soft, you will not even have to knead this time.
You can use either a food processor with a kneading attachment or a hand-held mixer with kneading attachments.
How to make the dough with fresh yeast?
- Heat the milk very gently until lukewarm, not hotter than 37 degrees Celsius/ 98 degrees Fahrenheit/body temperature, or the yeast will be destroyed.
- Crumble the fresh yeast into the milk and stir until dissolved.
- Give the yeast mixture to the flour, sugar, and salt mixture and continue with the recipe.
- How to make the dough with active dry yeast:
- Mix the active dry yeast with the lukewarm milk and proceed with the recipe.
How to make the yeast dough with instant yeast?
- Mix the instant yeast with the flour, sugar, and salt. Add the lukewarm milk.
- Proceed with the recipe.
Steps to make the yeast dough
- Step #1: Gather the ingredients.
- Step #2: Mix the dry ingredients in a large bowl.
- Step #3: Dissolve the yeast. Or mix it with the flour, sugar, and salt if using instant yeast. Mix the flour, sugar, and salt in a large bowl and make a well in the middle. Add liquids. Add eggs and butter. Knead using the kneading attachments of your hand-held mixer or a standing mixer/food processor.
- Step #4: Place the dough in a clean bowl and cover it. Let the dough rise until it is doubled in size.
Shape it
- Step #5: Take the dough out of the bowl piece by piece using two tablespoons for help. Roll the dough piece first through the oil.
- Step #6: Roll the pieces through the almonds/nuts. Don't worry if the dough stretches and looks lumpy. Just help it more or less keep the shape with the two tablespoons and dump it in the prepared pan.
- Steps #7 and 8: Place the pieces into the prepared springform.
- Step #9: Bake the yeast cake for 30 to 40 minutes in the preheated oven or until a toothpick inserted in the middle of the cake comes out clean and dry. It really depends on your oven, so keep checking.
Good to know!
Rising time: It will take about 30 minutes if you use fresh yeast and about 35-40 minutes if you use dry yeast. But checking the rising time depends not only on the type of yeast you are using but also on the temperature in your kitchen.
Don't be tempted to shape the dough with your hands, it will not work, the dough is very very soft.
After arranging half of the dough pieces in the pan, you might think it's too small for the rest, but everything fits perfectly. Just push the pieces around, and you'll fit the remaining ones. I typically fit 14 to 16 pieces of yeast cake in the pan.
How to serve it?
The yeast cake is best enjoyed on the day you bake it. Serve it lukewarm or at room temperature with a cup of coffee or tea for breakfast, brunch, or coffee time.
Leftovers should be stored, covered, at room temperature for 1 day. You can still eat them 2 days later, but the yeast cake will be drier, so you might want to help it with more coffee, tea, or milk.
Pull-Apart Yeast Cake
Ingredients
Yeast dough:
- 500 g all-purpose flour 1.1 lbs / 4 cups + 2 tablespoons
- 50 g granulated sugar 7 oz/ ¼ cup
- ¼ teaspoon salt
- 1 cube 40 g/ 1.4 oz fresh yeast or 2 sachets dried yeast (Nte 2)
- 400 ml lukewarm milk 13.5 fl.oz/ 1 ¾ cups
- 2 eggs
- 60 g unsalted butter 2.1 oz/ ¼ cup, very soft
Coating:
- 125 ml vegetable oil 4.2 fl.oz/ ½ cup, Note 3
- 200 g ground almonds 7 oz/ 1 ⅔ cups, Note 4
- 75 g granulated sugar 2.5 oz/ ⅓ cup + 1 tablespoon
Instructions
Yeast dough:
- Yeast: If making the dough with fresh or active dry yeast, mix the lukewarm milk and the crumbled fresh yeast (or sprinkle the active dry yeast in the milk) in a small bowl and stir until the yeast dissolves.
- Place the flour into a large bowl and make a well in the middle. Pour the milk-yeast mixture into the well and mix it with a little flour.
- If using instant yeast, mix the flour, sugar, and salt with the instant yeast. Add the milk and continue with the recipe.
- Add the eggs and the very soft butter.
- Knead for about 5 minutes using the kneading attachments of you hand-held mixer. The dough should be smooth and soft, you will not be able to knead it with your hands.
- Let rise: Cover the bowl with a kitchen cloth and let the dough rise in a warm place. It should double in size, this will take about 30 to 40 minutes, depending on the type of yeast you are using and on the temperature in your kitchen. Keep checking.
- Line a springform pan (diameter 26 cm/ 10 inches) with baking paper, bottom, and walls of the pan.
Shape the dough for the monkey bread:
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- Pour the oil into a shallow bowl or a soup/pasta plate.
- Mix the almonds and sugar in a similar dish.
- Form dough: Remove pieces of dough out of the bowl helping yourself with two tablespoons. Scoop a very full tablespoon out of the dough, helping yourself with the second spoon.
- Turn each piece first through the oil and then through the almond-sugar mixture. Don't worry if the pieces look lumpy, they are supposed to be like that.
- Place each piece of dough in the prepared pan. After you've arranged about half of the dough pieces into the pan, you might have the feeling that the pan is too small for all the pieces to fit in. I thought so too at first, but I was wrong, everything fits perfectly, you just have to push the pieces that are already in the pan around and you will be able to fit the remaining ones as well. You should have 14-16 pieces of dough.
- Bake the cake for 30 to 40 minutes (depending on your oven) or until a toothpick inserted in the middle of the cake comes out clean and dry. Enjoy lukewarm or at room temperature.
Notes
- A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
-
You can use any type of yeast: fresh, active dry yeast, or instant yeast. 1 sachet of dry yeast weighs 7 g/ 0.24 oz in Germany, so a total of 14 g/ 0.5 oz for this recipe.
Follow the instructions for each type of yeast. I've baked the yeast
cake with all these kinds of yeast, and it always works. - Oil: I used neutral-tasting canola oil. Do not use olive oil or any oil with a strong taste.
- Ground hazelnuts can be used instead.
Dana J. says
I might be late to the party here but I gotta say something here too. I was born and raised in Timisoara. I got married young and my father in law was Hungarian and his parents owned a bakery on the outskirts of the city. He grew up in a bakery, started working there as a really young boy. That’s how things were I guess in the 30’s. Anyway, I was lucky to eat a lot of the pull apart bread. We just called it arany galuska or golden dumplings. They are indeed magical but golden came from the beautiful color they had after baking. Almonds were not used. After all, there were no almonds in Eastern Europe so we always used walnuts. Well, we did use hazelnuts too because they were growing wild but a lot less. I saw the recipes where the dough is rolled on the counter and cut into squares, stuffed with apricot jam and then rolled in butter, nuts and sugar. But I always had the kind that was scooped with a spoon. It was a little bit less wet than what I see here but dough is dough and no one in Romania was using scales or even a measuring cup. You probably remember that. Anyway, my mother in law would take a spoon of that dough, drop it in melted butter and roll it all around and then in nuts and sugar. She would pile them on top of each other too. Somehow she always had just enough dough for a couple of layers. If the dough was sticking to the spoon she’d just use her greased hands to get that off. I guess that’s all I wanted to add. Oh, and we never had vanilla custard with it. No offense to anyone out there but I think it would be an overkill. My marriage wasn’t forever but my relationship with my in-laws lasted throughout the years and I always thought of them as my mom and dad. And my father in law always called me his kisslany or little girl.
Happy baking Adina, cred ca am sa fac chiflele de pâine la mic dejun.
Adina says
Hi Dana. Thank you for your nice comment, I loved reading it, I can really imagine the way they would work in the bakery. You are right about measuring, no one ever seemed to do it, my grandma would always say: Add as much flour as the dough takes!!! It was driving me nuts, the first nokedli, galusti and cakes I've made were all stones. It took many tries until I converted all the family recipes... It is not that bad in cooking (more or fewer onions in a sauce are fine), but anything that has to do with flour... I really could not live without a digital scale. I think they only managed because they would only cook and bake the same 20-30 recipes over and over again, a whole life until they mastered them to perfection. That was the case with my grandma, everything she cooked was perfect, but she could not even imagine adding parsley to beans (for instance) when she had never done that before. And anyone who would do something like that was a bad cook in her eyes and, needless to say, she would not touch that food. Happy baking to you too and a nice weekend.
Erica says
DELICIOUS! I’m making this recipe for the second time as we speak—the dough is rising right now. I used coarse milled almond flour for the coating and that worked extremely well; it resulted in a deliciously crispy and crackly but still very tender top. I also added a generous amount of cinnamon to the coating—probably half a tablespoon—and cinnamon tastes wonderful in this. It adds a warming effect to it that pairs very well with coffee or milky tea. The only issue I did have with the cinnamon was that it made it a little harder to visually tell when the cake was done, so I checked on it a lot, which made it take a while to bake (but that could also be because I used a 9” cake pan instead of a springform mold, which proved to be WAY too small; the top of the cake puffed up to the full height of the pan while baking, though miraculously it somehow didn’t spill out). I also used a pair of cooking chopsticks to move the dough pieces between the oil and the almond coating, which worked very well and kept things less messy. My whole family loved it and my dad has been asking me to make it again constantly since; the first time I made it, it was gone in less than a day!
Adina says
Wow, Erica, I am so happy to read your comment. We love this cake too and adding cinnamon sounds great, cinnamon makes just about anything better. 🙂 Using chopsticks to turn the dough in the oil sounds good, I must try it next time.
Mariz says
Hi Adina,
Pls. disregard my previous comments added previously.
I was able to follow all the ingredients and baking process but my dough seems too wet to spoon and roll to the oil and ground nut mixture. So I just sprinkled nut mixture to the pan and spooned batter 1 at a time and brushing oil and sprinkle the nuts on top of each. It's still have the cracking effect but not as much as you can pull apart. It's more like a spongecake. 🙁
Adina says
Hi Mariz. I think that the fact that the dough pieces were not coated in nuts might have caused the problem, that is you not being able to pull it apart. The dough is supposed to be really soft, softer than most yeast cakes, so that you cannot handle it with the hands. It might seem weird to spoon at first, but it does work actually. Maybe try adding a tiny amount of extra flour next times, maybe it will help.
Julia says
Hello, I was wondering if you could substitute the sugar with honey or maple syrup? Would the cake still turn out?
Adina says
Hi Julia. Yes, there is only a small amount of sugar in the yeast dough, so you can use honey instead. However, I cannot imagine using honey for the coating, I don't think that will work.
Thao @ In Good Flavor says
What a beautiful pull-apart yeast cake!! It looks so light and fluffy inside and out. I like that the dough has to go through only one rise. I want to try making this someday. Pinning!
Inge Kohl says
I loved the Hungarian coffee cake and so did everyone at my work. It was just fine the next day.
Inge
Adina says
So happy to hear it, Inge. Thank you!
Mariz says
Hi Adina,
Your cake looks really good with coffee. Does skipping the sugar still make it the same sweetness if I use the sweet fresh yeast? This is the only available yeast at home at the moment.
Thanks in advance,
priya says
I have never tried Hungarian cake before but it look heavenly.. and your kiddo is too cute..
have a great day adina!
Adina says
Thank you, Priya
Inge Kohl says
Looks like I will be busy cooking and baking this afternoon. I had been to Hungary a few yers ago where I had to pick up a recipe book for traditional Hungarian recipes. Of course I had to see if the Aranygaluska recipe was there. It sure is. They used quite a bit more sugar, less liquid and formed the little dumplings by hand. The little dumplings were layered with melted butter and sugar/walnut mixture sprinkled on top of each layer. It was served warm with vanilla sauce.
I will try your version and let you know how it worked out.
Adina says
That's great, Inge, I hope you like it. This version is not very sweet, but so soft and comforting.
Beth says
I believe this recipe is the Hungarian Arany Galuska (golden dumpling). It can be served with vanilla custard. Yummy! I live in Hungary but have never tried making it before. This makes me want to try! 🙂 In the US, Hungarian immigrants brought the recipe in the mid 1800s, and it evolved (rolled in cinnamon sugar rather than nuts) to become known as monkey bread.
Adina says
Could be, Beth, it is Transylvanian and there are many Hungarian people living there. I didn't know that the monkey bread evolved from this cake, that is really interesting. You should try to make it, it is really soft, comforting and delicious! And not extremely sweet.
jen says
What kind of yeast? Fast acting instant yeast? Dry active yeast?
Adina says
It doesn't matter. As far as I know they can be used interchangeably, you only need to follow the package's instructions as active dry yeast needs to be dissolved in water while instant yeast should be mixed with the dry ingredients. if available try fresh yeast, it is the best sort.
Kalyani says
hey Adina - I made this (eggless) and loved it a lot !! Thanks for a wonderful recipe, and I am sure we are going to be baking this very often ! here's a pingback to your recipe from my blog . Do drop in when free !
http://www.sizzlingtastebuds.com/2018/11/yeasted-transylvanian-cinnamon-sugar.html
Cheers
Kalyani
Adina says
Hi Kalyani, I am glad you liked the cake and that it worked without eggs as well. The link is not working though, I could not see it.
malou says
sounds heavy on the yeast considering no sugar and only 2 eggs in dough. normally for 500g loaf only 16 to 20g max of fresh yeast. i say this because i only use fresh yeast in my baking. has anyone made this?
Adina says
Well, I did. It was really good. Soft and fluffy. But you can try with less, if you wish. Let me know how that is. 🙂
Sam @ SugarSpunRun says
I've never heard of this cake before, it reminds me of "monkey bread" only less sticky and with larger pieces. It really looks delicious, I think I could easily eat 3 pieces myself! Love that there's no kneading involved!!
Adina says
Thank you, Sam. I have to google "monkey bread", I have never heard of it, but I like the word "sticky" a lot when it comes to food. 🙂
Adina says
Thank you, Thao. It is really easy to make it, I normally don't mind a bit of kneading but still am happy when I don't have to.
Thao @ In Good Flavor says
This cake looks marvelous! It is indeed an interesting cake! I do like the method and the fact that it's a no-knead yeast recipe.