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  • 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.


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800g plain white flour1 tsp salt2 tsp dry yeast1 tsp white sugar100ml oil250g melted butterWarm water

Filling2 leeks chopped finely300g ricotta cheese1 tbsp Bukovska piper (crushed dried chillies)Salt & pepper to taste
In a small bowl, activate the yeast by stirring in 200ml warm water with the dry yeast and sugar. Leave in a warm place to riseCombine the flour, salt, oil and the risen yeast mixture in a large mixing bowl. While kneading the dough with your hands, slowly add warm water (approx 500ml or less) until you have a soft dough that is not too stickyDivide the dough in to two sectionsRoll flat each ball of dough with a rolling pin and smear with melted butter. Once covered in butter, fold the dough in to an envelope shape. Place each 'envelope' in a plastic bag and pop in to the fridge for 30 minutesIn the meantime, fry the leek until soft and glassy. Add the ricotta cheese and season with salt, pepper and Bukovska piper. Allow the filling to coolGre…


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250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 



700 gm '00' Special Flour or Plain FlourA pinch of dry yeast 50ml oil1 tbsp salt200ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough sho…