Crispy and Syrupy Melomakarona 😍

Name: Crispy and Syrupy Melomakarona 😍
Total time: 2700 s
Yield: About 65 - 70 servings
Ingredients: 1 1/2 cups sunflower oil (about 355 ml); 1/2 cup unsalted butter (about 115 grams); 1 cup powdered sugar (about 120 grams); 1/4 cup brandy (about 60 ml); 3/4 cup fresh orange juice (about 180 ml); Zest of 1 large orange; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon ground cloves; 2 teaspoons ground cinnamon; 2 1/4 pounds all-purpose flour (about 1 kilogram); 2 cups granulated sugar (about 400 grams); 2 cups water (about 475 ml); 2 cups honey (about 680 grams); 2 large cinnamon sticks or 3 small ones; 10-12 whole cloves; 4 strips orange peel or 2 large orange slices

Just_irida @just_irida

This recipe comes from my beloved Aunt Sophia. It always turns out perfectly, and everyone ends up licking their fingers 🤤🤩

Just_irida @just_irida

This recipe comes from my beloved Aunt Sophia. It always turns out perfectly, and everyone ends up licking their fingers 🤤🤩

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Ingredients

20 minutes prep, 25 minutes baking per tray

About 65 - 70 servings

For the dough
1 1/2 cupssunflower oil (about 355 ml)
1/2 cupunsalted butter (about 115 grams)
1 cuppowdered sugar (about 120 grams)
1/4 cupbrandy (about 60 ml)
3/4 cupfresh orange juice (about 180 ml)
Zest of 1 large orange
1 teaspoonbaking soda
2 teaspoonsbaking powder
1 teaspoonground cloves
2 teaspoonsground cinnamon
2 1/4 poundsall-purpose flour (about 1 kilogram)
For the syrup
2 cupsgranulated sugar (about 400 grams)
2 cupswater (about 475 ml)
2 cupshoney (about 680 grams)
2large cinnamon sticks or 3 small ones
10-12whole cloves
4 stripsorange peel or 2 large orange slices
For topping: chopped walnuts

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Steps

20 minutes prep, 25 minutes baking per tray

1

For easier preparation, have all your ingredients measured and ready.
2

In a stand mixer, beat the oil, butter, powdered sugar, brandy, orange juice, and orange zest on high speed for about 2 minutes.
3

Add the ground cloves and cinnamon, and mix for a little longer.
4

Next, add the baking soda, baking powder, and gradually add the all-purpose flour.
5

Once the dough is ready, let it rest for about 15 minutes.
6

After 15 minutes, start shaping the melomakarona. I like to use pieces about the size of a walnut. Line a baking sheet with parchment paper and place the cookies spaced apart. Gently press the tops with a fork and make small holes so the syrup can soak in better after baking.
7

Preheat your oven to 340°F (170°C) with convection (fan setting). Bake for about 25 minutes.
8

For the syrup, combine all the ingredients: honey, sugar, water, cinnamon sticks, cloves, and orange. Bring to a boil and simmer for 3-5 minutes. The syrup is ready.
9

For soaking, I prefer the syrup to be slightly cooled and the melomakarona to be hot, or vice versa. Dip each cookie in the syrup for about 20 seconds per side so they stay crispy but also absorb the syrup.
10

Finally, place the cookies on a platter and sprinkle with chopped walnuts.