Named ‘Hanumin Pupak‘ – which translates as ‘lady’s navel’ – this sweet originated in Turkey as a plain circular pastry, indented in the middle and drenched in a lemon or rose water syrup. Brought to Bosnia by the Ottomans, they became especially associated with the northern city of Banja Luka. Also known as ružice (roses), in recent years they’ve evolved into more unusual and flavourful varieties.
How to Make Them
For the dough
850g plain flour
1 packet of dry yeast (7g)
125g caster sugar
375ml whole milk
2 large eggs
110ml vegetable oil
4 tbsps. cocoa powder
4 tsps. rose water
75g unsalted butter
Handful of walnuts, chopped
Dark cholate, for grating
For syrup
2 cups water
2 cups caster sugar
2 tsps. rose water
- In a small bowl, mix 1 tbsp. of the caster sugar, 125ml of the milk, warmed, with the yeast and set aside for a few minutes.
- Separately, add the eggs, oil, remaining sugar and the rest of the milk, warmed to a mixing bowl and whisk to combine.
- Mix the two liquids together, pour into a measuring jug and separate into two equal halves.
- Next measure out 500g of flour, adding 2 tsps. of rose water. Then in a separate bowl measure out 350g of flour and mix in 4 tbsps. cocoa powder and a little grated dark chocolate.
- Add the two halves of the yeast mixture to the two bowls of flour to make the two doughs. Combine by hand until a firm dough comes together, at which point cover the bowls with a cloth and leave to rise in a warm place for 1 hour.
- Roll out the plain dough first to around 4 – 5mm thickness, brush over with the melted butter, sprinkle the chopped walnuts on top and grate more dark chocolate.
- Roll out the chocolate dough to the same size and lay on top of the plain one. Spread with melted butter, walnuts and grated chocolate before rolling the whole thing up and cutting into 2.5cm wide discs.
- Finally, place on trays covered with baking parchment and cook at 180C or 160C fan for around 20 minutes. Once finished, melt the water, sugar and rose water to create the syrup and spoon over the top of each swirl. Leave to cool.
James Rayner 