Skip to main content


Image from

  • 2 large eggs
  • 180gm white sugar
  • 225ml vegetable oil
  • 3 tbsp full-cream milk
  • 10gm vanilla sugar
  • 2tsp baking powder
  • 3 tbsp plain white flour
  • 425gm plain white flour
  • 350gm jam
  • Orange food colouring
  • Red food colouring
  • 2 bowls of water for each colour
  • Optional: raspberry and pear extract (or any other fruit extract)
  • White sugar to coat finished peaches

  1. Whisk eggs and sugar, then add oil and whisk until combined
  2. Add milk and vanilla sugar, and whisk until combined
  3. Add baking powder and 3 tablespoons of flour, and whisk until combined
  4. Place in fridge for approximately 2 hours
  5. Remove from fridge and add 425gm flour. Do not add all flour at once, as amount of flour could vary depending on the size of the eggs used. Stir mixture with a wooden spoon.
  6. Knead dough on a floured surface, to form a smooth dough. If the dough is sticky, add more flour.
  7. From the kneaded dough, divide into small, round balls of dough. You can use a melon scoop to ensure that your balls are all the same size. Ensure that the balls are smooth and round.
  8. Place on baking paper in baking tray and bake for approximately 20 mins at 170 degrees Celsius or until light brown.
  9. Remove from oven, and allow to slightly cool. While balls are still warm, use a sharp knife to remove the inside of the ball. Do not throw away the inside, as we will be using these crumbs in the filling.
  10. Combine the jam with the crumbs from the inside of the balls and start filling each ball with the filling mixture. Join 2 halves together with the filling and clean off any excess.
  11. Fill 2 small bowls with water and add red food colouring to one bowl and orange food colouring to the other bowl. Note: the more food colouring you add, the stronger the colour.
  12. Optional: add raspberry extract to the red food colouring, and pear extract to orange food colouring for added flavour. Note: you can use other flavour combinations.
  13. To colour the peaches, you can dip different sides of the peach in the red colouring and the other sides in the orange colouring. You may need to dip 2 to 3 times to get a rich colour. If you prefer, you can paint the colour on instead by using a brush.
  14. Place the peaches on some paper towel to dry.
  15. Roll the peaches in white sugar and leave overnight.


Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…

Trilece Cake (Tresleche)

Trilece (3 milk cake)
Image from

6 large eggs100gm caster sugar200gm plain flour1 tbsp baking powder1 tbsp vanillin sugar300ml thickened cream375gm tin of condensed milk800ml milk Optional: 1 small cup of coffee creamer300gm Farsitura Karamela (pictured above) or any caramel glucose syrup or caramel sauce i.e. Nestle Top 'n' Fill
Preheat oven to 180 degrees CelsiusSeparate the 6 egg yolks from the 6 egg whitesWith an electric mixer, beat the egg whites and add the caster sugar and the vanillin sugarBeat on on high until a thick, glossy consistency is reached, then add each egg yolk individually followed by the the baking powder and beat for another minute Stir in the flour with a wooden spoon and combine wellLine a medium sized baking dish with baking paper, then pour in mixtureBake in oven for 30 - 40 minutesAllow cake to cool then remove from the baking trayIn a small saucepan, combine the thickened cream and condensed milk and heat over a low te…

Posni Kifli (Vegan Bake Rolls)

These kifli can be consumed during Lent if you leave out specific ingredients. Please see recipe below for minor adjustments for Lent fasting.

1kg plain white flour1 packet of dry yeast3 tbsp white sugar2 tbsp salt1/2 litre warm mineral waterSesame seeds/Caraway seedsOptional: 1 small handful of thinly sliced green olives (do not include if fasting during Lent)Optional: 2 tbsp oil & 2 tbsp yellow mustard for wash (do not include if fasting during Lent)
Method: Place dry yeast, 1 tbsp sugar and 100ml of warm water in a small bowl and leave yeast to rise.Once yeast has risen, add yeast to 1kg flour, 2 tbsp sugar, and 3 tbsp salt in a large mixing bowl. Slowly add the warm mineral water (and olives) and combine in to a soft but not sticky dough.Knead the dough well, then place back in mixing bowl and cover with a tea towel. Allow to rise (or double in size). Meanwhile, preheat the oven to 180 degrees Celsius Once dough has risen, take small handfuls of dough (about the width…