Tuesday February 10, 2026
3 minutes to read
John Jugum
Chef
Ingredients
- 350g plain flour
- 3 eggs
- 3 Tbsp sugar
- 3 Tbsp olive oil
- 3 Tbsp kruskovac, grappa, or brandy
- Zest of 1 lemon
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of salt
- Canola oil for frying
- Icing sugar, for dusting
Method
- Beat eggs and sugar lightly, then add olive oil, liquor, vanilla essence, lemon zest, and salt and mix it all.
- Add sifted flour and cinnamon and knead until the dough is smooth and elastic (about 8–10 minutes).
- Cover the dough with a bowl and rest for 20 minutes at room temperature.
- Divide the dough into 3 equal portions.
- Roll each piece very thin to approximately 2-3 mm pastry sheets.
- Use a rolling pin or a pasta machine if possible.
- Cut into strips of 3-6 cm in width.
- Make a small cut in the centre of each strip and twist one end through once or twice if desired.
- Heat oil to 170–175°C.
- Fry a few pieces at a time for about 50 seconds on each side, until puffy and lightly golden in colour.
- Drain on paper towels, then dust with icing sugar and enjoy it.
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
