Aranygaluska

Warm the sour cream gently in a small saucepan until it reaches 110°F (43°C), then remove from heat. Crumble the yeast into the warm sour cream and let sit for 5 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the eggs.

Mix the ingredients together until a soft dough forms, then knead by hand for 8-10 minutes until the dough becomes smooth and slightly elastic.

Cover the dough with a clean cloth and let rise in a warm place for 30 minutes until it has nearly doubled in bulk.

Preheat the oven to 350°F (175°C). Combine the sugar and melted butter in a shallow bowl, stirring until well blended.

Divide the dough into small walnut-sized balls, roughly 1 to 1½ inches in diameter. Dip each ball into the butter-sugar mixture to coat all sides.

Arrange the coated dough balls in a single layer around the bottom of a 10-inch tube pan, then add a second layer on top, stacking them so they fill the pan evenly.

Drizzle any remaining butter-sugar mixture over the top of the layered dough balls.

Bake for 40-45 minutes until the aranygaluska is golden brown on top and springs back when lightly pressed.

Remove from the oven and let cool in the pan for 5 minutes, then invert onto a serving plate so the caramelized sugar-butter coating faces upward.