Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Maize, corn
Sulphites
Intolerances
Does not contain lactose
Contains gluten
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Melomakarona
Category: Season recipes
180m 45 servings 327kcal / 1370kJ
Description
A traditional Greek recipe of crispy, syrupy Melomakarona full of flavour and smells that spread all over the house. A perfect way to get into the mood for Christmas. Taste them, and you will realise one melomakarono is never enough...
Ingredients
1 kgr Wheat flour, white, plain
200 gr Semolina, raw
800 gr Sugar, white
500 ml Water, distilled
150 gr Honey
3 item Cinnamon, stick, average, item
3 item Cloves, dried, average, item
1 item Oranges, medium, item
400 ml Orange juice, freshly squeezed
400 ml Corn oil
180 ml Olive oil
50 gr Sugar, icing
0.5 teaspoon (tsp) Cloves, dried
2 teaspoon (tsp) Cinnamon, ground
0.25 teaspoon (tsp) Nutmeg, ground
1 teaspoon (tsp) Bicarbonate of soda
2 item Orange, zest, average, item
200 gr Walnuts
Servings scaling: 45
Preparation
First step: Syrupy preparation
In a casserole, add the white sugar, the cinnamon sticks, the whole cloves, and the water.
Cut the orange into two pieces and add it to the casserole too.
Let it boil for 10 minutes.
Remove it from the heat, add the honey, and mix well.
Let it cool down for 3-4 hours before you start the dough preparation. The syrup will be used as the last step of this recipe, but it must be at room temperature.
Second step: Melemakarona dough preparation
Mix the white flour with the semolina in a big bowl and set it aside.
In a table mixer's bowl, add all the remaining ingredients and mix them well for 2-3 minutes.
Transfer the liquid mixture into the bowl with the flour and mix the mixture gently with your hands until you get a nice dough. Knead the dough for 1-2 minutes.
Divide the dough into small, similar-weight balls, approx 30-35 gr and knead them into an oval shape.
Third step: Baking and syruping the melomakarona
Put baking paper in a tray and place the melomakarona on it. Make sure there is enough space beween each other as they will inflate.
Bake them for 20-25 minutes in a well-preheated oven at 190oC.
Remove them from the oven and use a big spoon to transfer them into the casserole with the syrup. Let them absorb the syrup for 10 seconds and turn them over for 10 more seconds.
Remove them from the syrup and place them on a serving plate.
In a food choper add the walnuts and beat them until they become very small pieces.
Sprinkle with the chopped walnuts the warm melomakarona.
Repeat this step until you finish with all the dough.
