This shareable masterpiece is inspired by arany galuska, a Hungarian dessert made up of yeasted dough balls rolled in butter and chopped nuts.We took the original to the next level by swapping out plain butter for browned butter to give our version extra richness.Hungarian Pull-Apart Pecan Coffee Cake Print Recipe Pin Recipe Makes 1 (9-inch) cake Ingredients  ¾ cup (170 grams) unsalted butter2¾ cups (344 grams) all-purpose flour, divided⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided2¼ teaspoons (7 grams) instant yeast2¼ teaspoons (6.75 grams) kosher salt, divided⅓ cup (80 grams) whole milk⅓ cup (80 grams) water1 large egg (50 grams), room temperature1½ cups (170 grams) ground pecansVanilla Dipping Sauce (recipe follows) InstructionsLine bottom and sides of a 9-inch springform pan with parchment paper.In a medium saucepan, melt butter over medium heat.

Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.Remove from heat, and transfer to a small bowl.In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, 2 tablespoons (24 grams) sugar, yeast, and 1½ teaspoons (4.5 grams) salt.In a medium saucepan, heat milk, ⅓ cup (80 grams) water, and ¼ cup (60 grams) browned butte

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