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.

Preparation steps

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.

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