Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Pan de Muerto


  • 1/2 cup Zulka granulated sugar
  • zest of one large orange
  • 3 tsp anise seeds
  • 3/4 tsp salt
  • 6 1/2 cups flour
  • 1/2 cup water
  • 1/2 cup milk
  • two ¼ oz. packets active dry yeast
  • 3 eggs
  • 1/2 cup butter, softened
  • 1/4 cup orange juice
  • melted butter for brushing on top of the baked loaves
  • more Zulka granulated sugar for sprinkling


from Try Anything Once Culinary


  • In the bowl of a stand mixer add sugar and orange zest. Mix for about 30 seconds using the paddle attachment.
  • Now add in the anise seeds, salt and flour.
  • In a microwave safe bowl combine the water and milk. Microwave for 45 seconds then test with a thermometer to make sure the temperature is at 90 degrees F or lower.
    Add yeast to the milk mixture then stir together. Let it rest for about 10 minutes.
    Then pour the milk and yeast mixture into the dry ingredients along with the eggs, butter and orange juice.
  • Mix everything together on low using the dough hook. Once the ingredients are combined, knead for 8 minutes. Add flour 1 tablespoon at a time if needed. The dough should be tacky, sticky but not coming off on your finger when you poke it, and dough should roll on the bottom of the bowl without sticking.
  • Lightly oil a clean bowl and let the dough rise in a warm place for two hours or until the dough doubles in size.
  • After rising gently punch down the dough and remove from the bowl. Turn out onto a clean, dry flat surface to form the loaves.
  • Divide the dough into three equal pieces.
  • Pull off a handful of dough from each piece and set the handfuls aside.
  • Form each large piece into a ball by pulling the sides down and pinching together underneath the dough ball.
  • Going back to the handfuls of dough, we are going to make the pieces that cross over the bread to resemble bones with a ball for the top.
  • Pull off a small piece from each handful of dough previously removed and form three balls. Set the balls aside.
    Taking the dough remaining from one of the handfuls, roll into a long strip and cut into 2-3 pieces, long enough to stretch from one side of the loaf to the other, tucking the ends underneath. Lay pieces on top, crossing in the center.
  • Do the same with the last two handfuls.
  • Leave the small dough balls aside for now.
  • Place the formed loaves on baking sheets lined with parchment paper or silicone baking mats and let them rise in a warm place for an hour.
  • Preheat your oven to 350 degrees F.
  • Take the small balls and place one on top of each loaf. Press down on top of each ball with your palm, pushing into the loaves.
  • Brush room temperature water on top of each loaf.
  • Bake for 35-40 minutes or until the bread is a light brown color.
  • Remove from the oven and let the loaves cool on a wire rack.
  • Brush melted butter on top of the cooled loaves and sprinkle sugar on top.


Papel Picado Sugar Cookies


  • Cookies
  • 1 Cup butter, softened
  • 1 Cup Zulka sugar
  • 3 Cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 Tablespoon milk
  • powdered sugar
  • Royal Icing
  • 3 Tablespoons Meringue Powder
  • 4 Cups Zulka Powder Sugar
  • 6 Tablespoons warm water
  • food coloring


from Luci’s Morsels

(makes approx. 40 cookies)

Directions for the cookies

Beat sugar and butter together in large bowl. Add egg and milk. Sift flour, baking powder, and salt together in separate bowl. Mix flour into batter, one cup at a time. Beat until dough pulls away from the side of the bowl. Divide dough in half. Wrap in parchment paper and refrigerate for at least two hours.


Preheat oven to 375 degrees. Remove half of dough from refrigerator. Unwrap. Let sit 3-5 minutes. Roll dough on surface sprinkled with powdered sugar, rotating to prevent sticking. Roll dough to rectangle (1/4-inch thick). Use pizza roller or knife to cut 2×3″ rectangles. Place cookies on parchment-lined baking pan. Bake 8-10 minutes until just starting to brown on the edges. Remove from oven and let cool completely. Repeat with remaining dough.


Directions for the icing

Sift powdered sugar and meringue powder together to prevent lumping. Whisk in half of water. Slowly add water until icing has drizzle consistency.


Divide icing into five bowls – 1/3 cup each. Add food coloring to reach desired colors – mix thoroughly. For these colors, use the following guide:


purple: 10 drops red, 13 drops blue

red: 30 drops red

blue: 20 drops blue, 2 drops green

yellow: 8 drops yellow

green: 25 drops green, 1 drop blue


Transfer each color icing to 8oz. squeeze bottles or bags with small corner cut. Ice cookies. Let icing dry at least one hour before stacking or storing.


sugar cookie recipe via Alton Brown



Mini Ginger Pavlovas + Pumpkin Mousse


  • Pavlovas
  • 4 egg whites, at room temperature
  • 3/4 teaspoon cream of tartar
  • 1 Cup Zulka sugar
  • 1 teaspoon vanilla
  • 1 teaspoon ground ginger
  • Pumpkin Mousse
  • 3 Cups heavy whipping cream, divided
  • 1-15oz. can pumpkin puree, not pie filling
  • 3/4 Cup Zulka sugar
  • 1 teaspoon pumpkin pie spice
  • 1 Tablespoon vanilla


from Luci’s Morsels

(yields 24-30 meringues)

Directions for the meringues

  • Preheat oven to 250 degrees. On a piece of parchment paper, outline meringue discs with pencil (roughly 2-inches in diameter).
  • In a stand mixer fitted with whisk attachment or large bowl with hand blender, whisk egg whites on medium speed until frothy. Add in cream of tartar. Beat on medium-high until soft peaks form and hold. Add sugar one tablespoon at a time, letting it mix in thoroughly. Beat until stiff peaks form. Each step will take a few minutes, with step two being the longest. (see step-by-step photos). Add in pumpkin pie spice and vanilla.
  • In small spoonfuls, place meringue in parchment paper circles – the flatter the better. Using two spoons helps with shaping. Place in oven. Bake for one hour. Turn oven off and let cool in oven for at least one hour (can do overnight). DO NOT open the oven during the initial hour cool down.

Directions for the mousse

  • Combine 1 cup of heavy cream, pumpkin, sugar, and pumpkin pie spice in sauce pan over medium heat. Simmer for five minutes. Cool completely and chill until just before serving.
  • Whip remaining two cups heavy cream and vanilla until soft peaks form (see photos here). Fold whipped cream into pumpkin mixture.
  • Just before serving, top mini meringues with pumpkin mousse. Sprinkle with cinnamon. Meringues will begin to soften under mousse.

*alternative serving suggestion: top mouse with mini meringues in large dish or as individual servings.

mousse recipe adapted from 
Food Network
Mini Ginger Meringue Pavlovas w. Pumpkin Mousse - Zulka Sugar Recipe - Luci's Morsels -- Food + Lifestyle Blogger-6

Fruit Cheesecake Sugar Cookie Cups


  • Cookie Cups
  • • 3/4 cups butter
  • • 1 cup Zulka Morena Sugar
  • • 1 egg
  • • 2 tsp vanilla extract
  • • 2 cups all-purpose flour
  • • 1 tsp baking soda
  • • 2 tsp cornstarch
  • Cheesecake Filling and Topping
  • • 12 oz cream cheese, room temperature
  • • 1 3/4 cup Zulka Powdered Sugar
  • • 1 1/2 tsp vanilla extract
  • • assortment of chopped fresh fruit



 Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

Cream butter and sugar together for 5-7 minutes, until light and fluffy.

Add the egg and vanilla and beat until well combined.

Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

Makes balls of about 2 tbsp. of dough. Press cookie dough in bottom and about 1/3 – 1/2 way up the sides of each cupcake cup, forming a cup shape.

Bake for 10-12 minutes.

Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once the cookie cups have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.


Recipe by: Life, Love and Sugar

Iced Pumpkin Oatmeal Cookies


  • 2 cups All-purpose flour
  • 2 1/2 cups quick cooking oats (or regular rolled oats pulsed slightly in food processor)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp sea salt
  • 12 Tbsp butter (1 1/2 sticks), unsalted, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1/2 cup pure pumpkin puree
  • 2 large eggs
  • 2 tsp vanilla extract
  • Glaze:
  • 2 cups powdered sugar, sifted
  • 3-4 Tbsp milk


Preheat oven to 350 F. Prep cookie sheets with either silicon bake mats or parchment paper.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, spice and salt. Set aside.

In the bowl of a stand mixer or large bowl using a hand mixer, cream together the butter and sugars, stopping to scrape down the sides with a spatula when needed. Add the pumpkin puree and mix again. Add the eggs one at a time, mixing well after each, then mix in the vanilla extract. Add the dry ingredients and mix on low until just combined.

Using a small cookie scoop, scoop 1 1/2 tablespoons of dough and place 2 inches apart on a cookie sheet. Wet the back of a spoon with water and gently flatten each cookie just slightly.

Bake for 11-13 minutes until flattened and slightly browned on the edges. Remove from oven and cool for 3 minutes on the pan, then carefully remove to wire cooling racks and cool completely before glazing.

For the Glaze:

Whisk together the powdered sugar and 3 tablespoons of milk. If it’s too thick to drizzle add another tablespoon of milk.

Slide a cookie sheet under the wire cooling racks to catch the drips and drizzle the glaze over the cookies. Let the glaze harden before serving. Store in an airtight container for one week or freeze in airtight resealable bags up to 3 months.

Natural, Pure, Cane Sugar