Sweets and Cakes

Melomakarona

Hello my friends, after kourabiedes it’s time for melomakarona. A Greek Christmas cookie full of aromas, full of flavor and dipped in honey- cinnamon- orange syrup. Now that I’m thinking about it maybe I like melomakarona just a bit more than kourambiedes.

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Maybe I like them more because they are crispy outside and soft inside or maybe because of the syrup or just because they are rich in flavor. I mean with cinnamon, orange, nutmeg, cloves and honey how they can not be aromatic.

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They are very easy to make but you must be careful with the dough. If you over knead the dough, melomakarona will release most their oil. They will be good but not perfect, so be careful. Also in the syrup add cinnamon sticks, cloves and whole oranges.. That will make your syrup utterly delicious.

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I don’t know if you have ever tried melomakarona but I think it’s time…

 

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[Total: 1    Average: 5/5]

 

 

Melomakarona

Total Time: 2 hours

Serving Size: 50-60 pieces

Melomakarona is home, melomakarona is Greece! Greek traditional Christmas cookies dipped in a honey-cinnamon syrup. It’s easy to make, easy to bake and very much fun if you make them with your kids. The sweet scent of orange, cinnamon and honey will make your whole neighborhood smell like Christmas.

Ingredients

    Syrup
  • 750gr water
  • 1200gr sugar
  • 200gr honey
  • 2 oranges cut in half
  • 4 cinnamon sticks
  • 8 cloves
    Mixture 1
  • 1, 5 kilo all-purpose flour
  • 300 gr semolina
    Mixture 2
  • 600gr orange juice
  • 600gr vegetable oil
  • 270gr olive oil
  • Zest from 4 oranges
  • 1 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 7 teaspoons cinnamon
  • 1 teaspoon ginger
  • 2 teaspoons grounded clove
  • 80gr powdered sugar
  • 2 tablespoons vanilla powder
  • 400gr chopped and roasted walnuts
  • Honey

Instructions

  • You must make the syrup the night before. Add all ingredients but honey in a saucepan and boil until the sugar dissolves.
  • Withdraw the saucepan from heat and add honey.
  • Mix well and cover your saucepan. Your syrup is ready.
  • In a large bowl add flour, semolina and mix. Set it aside.
  • In another bowl add all the ingredients from mixture 2 BUT the baking soda and ½ cup orange juice. Dissolve the baking soda in the orange juice and add it to the bowl. Beware it fizzes.
  • Mix everything very well. Now it’s time to taste. What you taste is going to be the taste of your melomakarona so if you feel that it needs more clove or cinnamon now it’s time to add it. Don’t add sugar.
  • When you are ready add mixture 2 to the flour and knead with gentle moves until you’ve mixed everything. BE CAREFUL we don’t want to over-knead the dough because it will release all the oil and we don’t want that.
  • Your dough is ready.
  • Now you can mold your melomakarona in any shape you like. I usually make small bites.
  • Place your melomakarona in the oven tray and with a fork --‘’fork them’’—slightly, all over the top.
  • Bake until golden brown. As they come out hot from the oven dip them in the cold syrup and count exactly 30 seconds.
  • Remove and place them in a plate. Garnish with honey and chopped walnuts.
  • Enjoy!
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