Aunt Mirina Urmašica
This is a recipe that has been kept in my family for generations. It is simpler than most recipes you can find for Urmašice, and gives better results.
- Make the syrup first. Pour enough sugar over the sugar to cover, and pour the juice of half a lemon. Bring to a boil and continue cooking over low heat until it becomes homogeneous and transparent, completely liquid. It should not turn brown, but remain transparent. Then cool that syrup.
- Meanwhile, whisk the butter until frothy, add one egg yolk and sour milk. Then gradually add the flour. A sharp flour can be used which gives a softer texture to the urmas. Soft flour hardens them a little more.
- Now take pieces of that dough (the size of a larger hazelnut or a smaller walnut). Shape the piece into a ball, then press it over the grater. Use the side of the grater used to grate the sea nuts. You will therefore get a flattened dough of a round shape, which has taken on the pattern of a grater on one side. While it is still on the grater, place a piece of walnut in the middle. Then knead the dough on both sides, towards the middle, so that you get an oval umbrella that covers the walnut, which has a pattern on the outside.
- Bake the urmašice in a preheated oven at 200 degrees for about 30 minutes, until golden brown. They should be golden-yellow, not brown. They must not be overcooked.
- Taken out of the oven, hot, immediately pour cold syrup.