a sweet biscuit bake
A sweet, sticky, traditional Hungarian dessert literally meaning “golden dumpling.”
4 (8 ounce) tubes of buttermilk biscuits 1 1/4 cups white sugar 2 1/2 teaspoons cinnamon 1 cup (2 sticks) unsalted butter 3/4 cup packed, dark brown sugar 1/4 tsp fine sea salt 1/2 tsp Madagascar vanilla
Mix cinnamon and white sugar in a bowl. Set aside.
Cut biscuits into 4 equal pieces.
Roll biscuit pieces in cinnamon sugar mixture to coat. (*Save 1/4 cup of remaining cinnamon sugar mixture to use later.*)
Place coated biscuit pieces in prepared bundt pan. (If using metal bundt pan...spray pan with Pam.) Set aside.
Melt butter in sauce pan.
Add salt, brown sugar, and 1/4 cup of left over cinnamon sugar mixture to butter.
Bring to a boil and remove from heat.
Stir in vanilla.
Pour butter mixture over coated biscuit pieces in bundt pan.
Bake in 350 degree oven for 30-45 minutes.
After removing from oven, let rest in pan for about 5 minutes to set. Then invert bundt pan onto serving plate.
Carefully remove the bundt pan.
Serve with a cold glass of milk!
Serve this sweet Hungarian dish for breakfast with vanilla yogurt and chopped walnuts! OR Serve warm over vanilla ice cream for dessert!
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