Ingredients FOR THE MELOMAKARONA 240 gr sunflower or corn oil 240 gr mild olive oil 50 gr cognac 160 gr fresh orange juice 1 tsp baking soda 200 gr fine granulated sugar 1 tsp ground cloves 2 tsp ground cinnamon Zest of 2 unwaxed oranges 900 gr all-purpose flour 2 tsp baking powder FOR THE SYRUP 400 gr sugar 400 gr water 400 gr thyme honey 1/2 unwaxed lemon Ground pistachios or walnuts for sprinkling Equipment Baking tray TAGS DESSERTS ALCOHOL CHRISTMAS NEW YEAR'S DAY GREEK Ingredients FOR THE MELOMAKARONA 240 gr sunflower or corn oil 240 gr mild olive oil 50 gr cognac 160 gr fresh orange juice 1 tsp baking soda 200 gr fine granulated sugar 1 tsp ground cloves 2 tsp ground cinnamon Zest of 2 unwaxed oranges 900 gr all-purpose flour 2 tsp baking powder FOR THE SYRUP 400 gr sugar 400 gr water 400 gr thyme honey 1/2 unwaxed lemon Ground pistachios or walnuts for sprinkling Instructions Sift the flour and baking powder into a bowl and set aside. In another bowl, combine the olive oil, sunflower oil, cognac, sugar, cinnamon, cloves, and orange zest. Whisk well until the sugar dissolves. Dissolve the baking soda in the orange juice, stir until it starts to react, and pour it into the mixture. Stir the ingredients together with the whisk. Gradually add the flour, mixing at first with the whisk. When the dough starts to thicken, fold gently by hand. Do not knead for long if you want the melomakarona to turn out light and absorb the syrup properly. The dough should be soft, oily, and smooth. Take a walnut-sized piece and shape it into an oval. Place them on a baking sheet, spaced apart. Press the surface lightly with a fork to create patterns and small holes. This will help them absorb the syrup evenly after baking. Once you’ve shaped the first two trays, place them in the oven. Bake in a well-preheated oven on the middle rack, using the fan setting, at 160°C (320°F) for about 25 minutes. They’re ready when golden brown and crisp. Let them cool completely. I make large batches every year and syrup them little by little as needed. SYRUP Place the honey and all remaining ingredients in a saucepan and, once it comes to a boil, simmer for 3 minutes. Skim off any foam from the surface. After boiling, keep the syrup over very low heat. The temperature should be low enough to barely simmer gently. Dip the melomakarona a few at a time and leave them for about 20 seconds on each side. This way, they absorb the syrup evenly, stay moist and soft, and melt in the mouth without becoming hard or soggy. If you prefer them more syrupy, place them close together in a baking dish and drizzle syrup over them gradually. Let them soak and absorb well. While still warm, sprinkle with finely chopped pistachios or walnuts. In some regions, they are topped with toasted sesame seeds and walnuts. Tips If you have time, let the dough rest covered on the counter for 15 minutes. The longer it rests, the easier it will be to shape. No parchment paper is needed, as the dough is oily enough not to stick. Use well-sifted all-purpose flour. Combine the wet ingredients and let the sugar soak. Beat well with the oil for a fluffy dough and crisp, cookie-like texture. Do not over-knead once the dough comes together. It should be soft, oily, and easy to shape, like pliable modeling clay. Syrup in batches: If you make a large quantity, soak them in syrup in batches for best results. Baking: Preheat the oven to 160°C (320°F) with fan. Bake for about 25 minutes, rotating trays halfway through, until puffed, evenly golden, and easy to release from the tray. Note: Large or thick melomakarona may need slightly longer baking time. Store baked melomakarona in a large airtight container, layering them with parchment paper between each row to prevent rubbing. TAGS DESSERTS ALCOHOL CHRISTMAS NEW YEAR'S DAY GREEK
