Traditional Hurmasice: A Sweet Taste of Balkan Heritage

Posted by Divna on

Some desserts taste sweet…
And then some desserts taste like home.

Hurmasice are not just syrup cookies. They are Sunday afternoons. They are quiet kitchens filled with the smell of butter and vanilla. They are trays placed carefully on the table while everyone waits just a little longer — because they need to soak.

Soft, golden, and beautifully patterned, these traditional Balkan syrup-soaked cookies melt in your mouth. The lemon syrup makes them fresh, never heavy. And the best part? They taste even better the next day.

This is the kind of recipe that connects generations.

“In Turkey, these cookies are known as Kalburabasti, while across the Balkans we lovingly call them Hurmasice.”

Ingredients

For the Cookie Dough:

250 g room temperature butter
60 g sugar
1 vanilla sugar
2 large eggs
2 tbsp yogurt
450 g all-purpose flour
1 tsp baking powder

For the Syrup:

800 g sugar
1 litre water
3 slices of lemon

A plate of traditional Hurmasice cookies, partially cut open to show their soft interior, accompanied by a cup of coffee and a slice of lemon.

Preparation

1. Prepare the Syrup First

Bring water, sugar, and lemon slices to a boil.
As soon as it boils, turn off the heat and let it cool completely.

The syrup must be cold when poured over hot cookies.

2. Prepare the Dough

Mix softened butter, vanilla sugar, and sugar until just combined. Do not overmix.

Add eggs and yogurt. Mix briefly to combine.

Add flour mixed with baking powder. Stir until a soft dough forms and no longer sticks to the bowl.
If necessary, add a little more flour.

The dough should be soft but easy to shape.

3. Shape the Hurmasice

Divide the dough into 20 pieces (about 45 g each).

Shape into balls, then roll into cylinders about 7 cm long.

Press each piece gently against the back of a grater to create the traditional pattern.

Freshly baked Hurmasice cookies drizzled with lemon syrup, highlighting their traditional golden-brown color and inviting texture.

4. Bake

Place directly onto a baking tray (no paper, no grease).

Bake in a preheated oven at 190°C (375–380°F) for 20–25 minutes, until golden brown.

5. Pour the Syrup

Immediately pour the cold syrup over the hot Hurmasice.

Let them rest at room temperature at least 1 hour — preferably overnight.

Do NOT refrigerate — the syrup may crystallize.

Serving Suggestions

Serve with coffee, espresso, or black tea.
Sprinkle crushed pistachios on top for elegance.
Perfect for holidays, Ramadan, or slow Sunday afternoons.

Storage

Store at room temperature, covered, for up to 5 days.
They become softer and more flavorful each day.

FAQ

Why must the syrup be cold?
 Cold syrup + hot cookies ensures proper absorption.

Can I reduce the sugar?
 Traditional Hurmasice are sweet, but you can reduce the sugar slightly (700 g instead of 800 g).

Can I freeze them?
 Yes, freeze without syrup. Add fresh syrup after reheating.

Hurmasice are simple.
But they carry tradition, patience, and love.

Prijatno 💛

Balkan Hurmašice 

Postoje kolači koji su samo slatki…
A postoje oni koji mirišu na dom.

Hurmašice nisu samo kolač sa sirupom. One su nedeljno popodne. Tiha kuhinja. Miris maslaca i vanile. Pleh koji stoji na stolu dok svi čekaju — jer moraju da upiju.

Zlatne, mekane i prepoznatljivog oblika, ove tradicionalne hurmašice se tope u ustima. Limun im daje svežinu i ravnotežu.

Ovo je recept koji spaja generacije.

A close-up of a halved Hurmasice cookie, showcasing its soft texture and syrupy richness, served with a slice of lemon.

Sastojci

Za testo:

250 g omekšalog maslaca
60 g šećera
1 vanilin šećer
2 velika jaja
2 kašike jogurta
450 g glatkog brašna
1 kašičica praška za pecivo

Za sirup:

800 g šećera
1 l vode
3 koluta limuna

Priprema

1. Sirup

Prokuvati vodu, šećer i limun.
Čim provri, skloniti sa vatre i ostaviti da se potpuno ohladi.

Sirup mora biti hladan kada se preliva.

2. Testo

Umutiti maslac i šećer samo da se sjedine.

Dodati jaja i jogurt. Kratko promešati.

Dodati brašno pomešano sa praškom za pecivo.
Mesiti dok testo ne prestane da se lepi.

Po potrebi dodati malo brašna.

3. Oblikovanje

Podeliti na 20 delova (oko 45 g).

Formirati valjke dužine oko 7 cm.

Blago pritisnuti na rende da dobiju šaru.

Freshly baked Balkan Hurmasice soaked in lemon syrup, ready to be enjoyed.

4. Pečenje

Ređati direktno na pleh (bez papira i masnoće).

Peći u zagrejanoj rerni na 190°C oko 20–25 minuta dok ne porumene.

5. Prelivanje

Vruće hurmašice preliti hladnim sirupom.

Ostaviti najmanje 1 sat, idealno preko noći.

Ne držati u frižideru — sirup može da se kristališe.

Jednostavne.
Mekane.
Pune tradicije.

Prijatno 💛

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