Αρχική – TheCook

Melomakarona in a minute!

Ingredients for the melomakarona:

650 g soft flour
380 g fine semolina
125 g icing sugar
50 g honey
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking soda
1/2 tsp ammonia
250 ml seed oil
175 ml fresh orange juice
100ml water
Zest of 2 oranges

Ingredients for the syrup:

500ml water
1 kilo of sugar
250 g glucose
50 g honey
1 cinnamon stick

Execution for the syrup:

In a saucepan, add all the ingredients for the syrup, except the honey, and stir over high heat until it comes to a boil. (The cinnamon should be crushed)

Then we remove our saucepan from the heat and add the honey while stirring. Immediately set aside to cool.

Execution for the melomakarona:

In a bowl, place all the solid ingredients for the melomakarona, along with the zest from the two oranges, and mix well with a wire whisk.

Then, in a pot, heat the water and just before it boils, remove it from the heat.

Immediately afterwards, in a large bowl, add all the liquid ingredients and the honey and mix well with a wire whisk.

After thoroughly mixing our liquid ingredients, we slowly add the mixture with our solid ingredients in portions (4-5 times) and mix well by hand and crosswise (up, down, left, right), until it becomes a very soft dough.

Then we empty the dough onto the table and with quick movements we make melomakarona in the size we desire, making sure they are approximately the same size so that they all bake the same.

Optionally, we can press one side of the melomakarono with a sieve to create a simple pattern.

Place the melomakarona on a baking sheet lined with non-stick paper. Bake in a preheated oven on the middle rack, at 190-200 degrees for 25 to 30 minutes, depending on the size and how crispy you want them.

Syruping:

Immediately after removing the melomakarona from the oven, we take the pot with the cold syrup, remove the cinnamon, and place as many melomakarona as our pot can hold so that the syrup covers them.

Leave the melomakarona in the syrup depending on how syrupy we want them: 1 minute for slightly syrupy, 1.5-2 minutes for medium syrupy, and more than 2 minutes for very syrupy.

Remove the melomakarona from the syrup, place them on a rack lined with non-stick paper or a baking sheet so they drain well, and garnish with as much honey as desired and grated walnuts.