🌿 Vanilla extract (or ½ vanilla pod): 5 ml (1 tsp / 0.17 fl oz)
Dough
🧈 Unsalted butter, melted & cooled: 120 g (½ cup / 4.2 oz)
🫗 Neutral oil (sunflower): 60 ml (¼ cup / 2 fl oz)
🥛 Plain yogurt: 200 g (¾ cup / 7 oz)
🥚 Eggs: 2 large (≈100 g / 3.5 oz)
🍚 Sugar: 80 g (⅓ cup / 2.8 oz)
🌿 Vanilla extract: 5 ml (1 tsp / 0.17 fl oz)
🍋 Finely grated lemon zest: 2 g (1 tsp / 0.07 oz)
🌾 Fine semolina (griz): 250 g (1½ cups / 8.8 oz)
🌾 All-purpose flour: 200 g (1⅔ cups / 7.1 oz)
🧂 Salt: 1 g (⅙ tsp / 0.04 oz)
🔺 Baking powder: 10 g (2 tsp / 0.35 oz)
🌰 Ground walnuts (optional core or topping): 60 g (½ cup / 2.1 oz)
To finish
🌰 Extra ground walnuts, for sprinkling: 30 g (¼ cup / 1 oz)
Preparation
Saved on this device.
Total Time
🕒 Prep: 25 min
🔥 Cook: 25 min
⏳ Total: 50 min
Nutritional Value
🔋 Energy: ~240 kcal
💪 Protein: ~3 g
🧈 Fat: ~9 g
🍞 Carbohydrates: ~37 g
🧂 Sodium: ~80 mg
🔥 240 kcal💪 3 g protein🍞 37 g carbs🧈 9 g fat
Macro Split (kcal)
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Macro grams
Advice
Bake to a rich golden color—well-browned cookies absorb syrup without getting mushy and keep a tender crumb.
Why it works
Semolina drinks the syrup while keeping structure; cooling the syrup before soaking hot cookies prevents the crust from dissolving and yields a plush interior with defined ridges.
Twist
Cocoa hurmašice: Add 15 g (2 tbsp) cocoa to the dry mix; finish with orange zest.
Almond version: Swap walnuts for almonds and add a drop of almond extract.
Honey note: Replace ⅓ of the sugar in the syrup with honey for floral depth.
Status
Golden, syrup-kissed Hurmašice that melt on the tongue—Balkan tea-time perfection. #grannyzen #hurmasice 🍯🍋
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