Pull Apart Yeast Cake Recipe – Hungarian Special
This pull apart yeast cake is a beloved Hungarian yeast pastry with layers of tender dough that pull apart effortlessly, swirled with cinnamon-sugar or jam for a soft, sweet finish. Perfect as a breakfast treat or dessert, this fluffy pull-apart cake brings warmth and comfort with each fluffy, golden bite.
- Prep Time20 min
- Cook Time35 min
- Perform Time40 min
- Total Time1 hr 35 min
For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- 1/4 cup finely chopped nuts (optional, such as walnuts, pecans, or almonds)
- 1/4 cup fruit jam (optional, like raspberry, apricot, or strawberry)
For the Topping (optional):
- Powdered sugar, for dusting
How to make Pull-Apart Yeast Cake:
Activate the Yeast:In a small bowl, combine the warm milk and granulated sugar. Stir to dissolve the sugar, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes, until it becomes frothy and bubbly. If it doesn’t bubble, your yeast may be inactive, and you may need to use a new packet.
Make the Dough:In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, softened butter, and eggs.
Mix with a spoon or dough hook attachment (if using a stand mixer) until a soft dough forms.
Knead for about 5-7 minutes (by hand or in the mixer) until the dough is smooth and elastic.
Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Prepare the Filling:In a small bowl, combine the softened butter, brown sugar, and cinnamon. Stir until smooth. If you’re using fruit jam, you can prepare that as well by warming it slightly to make it spreadable.
Shape the Cake:Once the dough has risen, punch it down to release any air.
Turn the dough out onto a lightly floured surface and roll it into a rectangle about 12×18 inches (30×45 cm).
Spread the cinnamon-sugar butter mixture evenly over the dough, leaving a small border around the edges. If you’re using jam, spread it over the butter mixture.
Cut and Stack the Dough:Cut the dough into 6-8 strips (lengthwise). Stack the strips on top of each other, then slice the stack into smaller pieces (about 2-3 inches each).
Place the dough pieces standing up (cut side facing up) into a greased or parchment-lined 9×13-inch baking dish, arranging them snugly.
Second Rise:Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rise again for about 30-45 minutes, or until it has puffed up and filled the pan.
Bake the Cake:Preheat the oven to 350°F (175°C).
Bake the pull-apart yeast cake for 30-35 minutes, or until golden brown on top and cooked through.
You can check for doneness by inserting a toothpick into the center — it should come out clean.
Cool and Serve:Let the cake cool for about 10 minutes in the pan. If desired, dust the top with powdered sugar for an extra touch of sweetness.
Serve warm, pulling apart the layers for a soft, sweet bite.
Recipe Note:
Excellent for make-ahead layers—you can prepare and assemble the dough the night before, then bake fresh in the morning.
A truly shareable dessert—this cake is designed for pulling apart and enjoying alongside friends or family.
This cake is delightful as a warm coffee pairing, served straight from the oven for maximum soft, aromatic enjoyment.
