Hurmašice – sweet memory of my aunt Nadja 🍯
My favorite is Hurmašice from my aunt Nadja. You can get this small, sweet and moist pastry everywhere in Bosnia and Herzegovina – whether in the family or in traditional pastry shops.
Hurmašice are one of the most popular desserts in the Balkans – baked golden brown, drenched in sugar syrup and deliciously aromatic. Every family has its own recipe. My aunt’s comes from Bosnia, one of many variations – and of course the best, in my opinion.
Since she has been living in the USA, I only get her Hurmašice every two years. But she has entrusted me with her recipe and I experiment with it diligently. They taste very good – but never quite like hers, of course. Instead of white flour and sugar, I like to use type 630 spelt flour and raw cane sugar. This makes them a little more digestible and not quite as sweet – but still irresistibly delicious.
Ingredients
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250 g butter
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3 medium-sized eggs
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350 g wheat or spelt flour (type 630)
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2 tablespoons lemon juice
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2 tsp baking powder
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400 g raw cane sugar
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½ liter of water
Preparation
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Mix the softened butter with the eggs and lemon juice.
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Add the flour mixed with baking powder and stir until the dough no longer sticks to the bowl. If necessary, add a little more flour.
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Divide the dough into walnut-sized pieces, shape into balls and press lightly against a grater to create the typical pattern.
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If desired, press a walnut half into the center.
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Place the pieces on a baking tray lined with baking paper and bake in a preheated oven at 225 °C for about 15 minutes until golden brown.
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In the meantime, bring the water and sugar to the boil until a clear syrup is formed.
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Pour the sugar syrup over the hot hurmašice immediately after baking.
Leave them to cool completely – preferably overnight in a cool place. This allows them to soak up the syrup perfectly, become wonderfully juicy and develop their full flavor.
Prijatno – Enjoy your meal! 💛
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