As Winter comes fast approaching for us in Australia, there is no better time to warm up our souls with some traditional baking.
Exploring our own families’ traditions through spending time in the kitchen and making kolači is something that is so special and heartwarming, because these are recipes that have been made across practically every single Croatian family for decades. Whether you’re a beginner baker, or more advanced, here are three recipes for you to try from easiest to hardest.
So when you get some free time in these cold months, tie on an apron, preheat the oven, and bring a bit of Croatian warmth into your kitchen to make some desserts that will go perfectly with some crna kava.
Vanilin Kiflice – Vanilla Crescent Cookies:
Difficulty: Easy
| Ingredients: | Instructions: |
| 250 grams plain flour 200g unsalted butter (softened) 100g ground walnuts or almonds 80g powdered sugar 1 teaspoon vanilla essence | 1. Preheat oven to 170°C. 2. Combine all ingredients until a soft dough forms. 3. Roll dough into individual small balls, and carefully shape each piece into small crescents and place evenly spaced onto a baking tray. 4. Bake for 10-12 minutes or until they turn golden. 5. While still warm, roll in powdered sugar. |
Orahnjača – Walnut Roll:
Difficulty: Medium
| Ingredients: | Instructions: |
| Dough: 500g plain flour 8g dry yeast 250ml warm milk 80g caster sugar 100g melted butter 2 egg yolks Filling: 300g ground walnuts 150ml milk 100g caster sugar 1 teaspoon vanilla essence Optional additions: rum and lemon zest. | 1. Prepare a yeast starter by dissolving yeast in warm milk with a pinch of sugar and wait for it to foam. 2. Mix together the flour, sugar, egg yolks, and butter until fully combined. 3. Incorporate the yeast mixture into the flour mixture, then knead into a smooth dough and let it rise for 1 hour. 4. Roll out your dough into a rectangle and spread the walnut filling to cover the entire surface. 5. Roll into a log and let it rise again for up to an hour. 6. Bake at 180°C for 35–45 minutes. Once cooled down, carefully cut into slices and enjoy! |
Related: Walnut vs Poppy Seed
Mađarica – Layered Hungarian Cake:
Difficulty: Hard
| Ingredients: | Instructions: |
| Dough: 600g plain flour 2 tablespoons of lard 200g caster sugar Pinch of baking powder 2 eggs 300ml cream Filling: 300g of sugar (add in extra if required) 1 litre of milk 7 tablespoons of plain flour 2-3 tablespoons of cocoa 200g butter Glaze: 270g of milk or dark chocolate 150ml cream | Dough: 1. Divide into 5 equal 200g sections and keep leftover pieces of dough for alterations. 2. Measure baking paper to fit your dough (best is 23 cm x 36 cm) 3. Cook each of the 5 layers individually at 180°C degrees for 5-7 minutes each. Filling: 1. Whisk all dry ingredients together in a bowl. 2. Combine milk with dry ingredients over heat until well combined (15 mins), thick and boiled. 3. Using a beater, add in the butter until completely combined. Assemble Mađarica by layering one layer of dough, evenly spreading the fill over the top and repeating this process until your Mađarica is left with one layer of dough on the top. Do NOT spread the fill on this layer. Set Mađarica in the fridge for 24 hours before glazing. Glaze: 1. After the Mađarica has sat in the fridge for 24 hours, combine chocolate and cream over low heat and spread over the top of the Mađarica. 2. Cut into small rectangles or diamonds and enjoy! |
