Hurmašica - Swabian Style Honey Pastries

Ingredients

In this adaptation of Hurmašica from Bosnian cuisine to Swabian cuisine, we incorporate the traditional flavors of Swabian cuisine while staying true to the essence of the original dish. The Swabian version of Hurmašica uses locally sourced honey, which adds a distinct flavor to the pastries. Additionally, we incorporate Swabian baking techniques to ensure the perfect texture and appearance of the pastries. We alse have the original recipe for Hurmašica, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 33g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, milk, and vanilla extract.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
5. 5.
   On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
6. 6.
   Cut the dough into diamond shapes using a sharp knife or a pastry cutter.
7. 7.
   Transfer the diamond-shaped pastries to the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
8. 8.
   While the pastries are baking, prepare the honey syrup by combining the honey, water, and lemon juice in a small saucepan. Heat over medium heat until the mixture comes to a simmer. Remove from heat and set aside.
9. 9.
   Once the pastries are baked, remove them from the oven and immediately pour the warm honey syrup over them, ensuring they are fully coated.
10. 10.
    Allow the pastries to soak in the syrup for at least 30 minutes before serving.
11. 11.
    Dust the Hurmašica with powdered sugar before serving.

Treat your ingredients with care...

• Honey — Use locally sourced honey for an authentic Swabian flavor.
• Lemon juice — Freshly squeezed lemon juice adds a tangy brightness to the honey syrup.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cinnamon or nutmeg to the dough.
• Make sure to fully coat the pastries with the honey syrup to ensure they are moist and flavorful.
• Serve the Hurmašica warm for the best taste and texture.
• If you prefer a less sweet version, you can reduce the amount of honey in the syrup.
• These pastries can be stored in an airtight container for up to 3 days.

Serving advice

Serve the Swabian Style Honey Pastries as a delightful dessert or sweet treat alongside a cup of tea or coffee. Dust them with powdered sugar for an elegant presentation.

Presentation advice

Arrange the Hurmašica on a platter, dusted with powdered sugar, and garnish with a sprig of fresh mint or a drizzle of honey for an eye-catching presentation.