Recipe for Roxakia


– Approximately 4 cups flour (tea cups)
– 1 cup of tea corn oil
– 1 cup of tea condensed milk, preferably diluted with water
– 4 small eggs
– 2 cubes of fresh yeast (100g)
– 2 teaspoons baking soda
– Salt
– 3 tablespoons cocoa powder (optional)

For the syrup:

– 3 cups of water (tea cups)
– 3 cups of sugar (tea cups)
– 2 cinnamon sticks
– 1/2 lemon juice (after the syrup boils)
– Some butter


1. In a bowl, mix warm milk with fresh yeast. After 10 minutes, add beaten eggs, corn oil, and salt. Sprinkle baking soda into the flour, mix, and add it to the bowl.
2. Ensure a smooth and soft dough. Let it rest for 15 minutes. Divide it into strands, butter them, and shape them as desired. Place them on a baking sheet, allowing space for expansion, and bake at 180°C (356°F) for 20 minutes.
3. Optionally, you can keep a portion of the dough, add cocoa powder, and create two-colored twists (roxakia).

For the syrup:

1. In a saucepan, combine 3 cups of water, sugar, and cinnamon sticks. Boil for 3 minutes. Turn off the heat and add lemon juice.

2. Allow the twists (roxakia) to cool and the syrup to cool slightly. Dip the twists in the syrup for about 30 seconds. For juicier twists (roxakia), leave them submerged in the syrup for a longer time.

Good luck!