The most delicate Serbian kokh

4 servings

40 minutes

The delicate Serbian kох is a traditional dessert of Serbian cuisine that captivates with its airy texture and softness. Its origin is linked to family traditions where baking has always been an art that unites generations. The main ingredients—semolina, flour, and eggs—create the base for the airy dough, which is soaked in warm milk with a hint of vanilla after baking. The result is an incredibly tender treat that literally melts in your mouth. Kох is perfect for cozy evenings and heartfelt tea gatherings. Its softness and rich creamy flavor make it one of the most beloved desserts in the Balkans, while its ease of preparation allows you to delight your loved ones with this magical treat without much effort.

Energy value per serving

• Calories: 486.6
• Proteins: 19g
• Fats: 14.7g
• Carbohydrates: 69.4g

Ingredients

• Sugar: 9 tbsp
• Semolina: 4 tbsp
• Wheat flour: 4 tbsp
• Chicken egg: 6 pc
• Vanillin: 1 g
• Baking powder: 5 g
• Milk: 0.5 l

Cooking steps

1. Whip the egg whites into a stiff foam. While continuing to whip, gradually add sugar.

   Required ingredients:

   • Sugar: 9 tablespoons

2. Also, continue to beat while adding the yolks one by one. The volume should increase significantly.

   Required ingredients:

   • Chicken egg: 6 pieces

3. We turn off the mixer and set it aside.

4. Add baking powder, semolina, and flour to the mixture and gently mix from the edges to the center with the blunt side of a spoon.

   Required ingredients:

   • Baking powder: 5 g
   • Semolina: 4 tablespoons
   • Wheat flour: 4 tablespoons

5. Place in a pre-prepared form (or pan) with a diameter of 28–34 cm and high edges of at least 5 cm (grease with oil and dust the entire surface with flour).

   Required ingredients:

   • Wheat flour: 4 tablespoons

6. Bake at 180 degrees for 20–25 minutes.

7. You can check readiness with a toothpick (insert the toothpick in the center, hold for a few seconds, remove — it should be clean).

8. While the kohl cools, bring the milk to a boil but do not boil it. Add sugar and vanillin to the hot milk.

   Required ingredients:

   • Milk: 0.5 l
   • Sugar: 9 tablespoons
   • Vanillin: 1 g

9. Cut the cooled kohl in half and pour hot milk into the same pan where it was cooked.

   Required ingredients:

   • Milk: 0.5 l

10. The milk must be absorbed into the pastries COMPLETELY.

11. Chill in the refrigerator. Serve 1-2 pieces on a small plate and eat with a spoon — the dessert is very delicate.