Melomakarona with Rich Aroma

Name: Melomakarona with Rich Aroma
Total time: 2880 s
Ingredients: 1 2/3 cups olive oil (400 ml); 1 1/3 cups sugar (about 300 grams); 1 1/3 cups fine semolina (about 250 grams); 1 tablespoon ground cinnamon and cloves (level); 1 teaspoon baking soda (level); 1 1/3 cups juice made from 3 tangerines, 1 medium lemon, and the rest orange juice (about 310 ml total); Zest from 1 orange, 1 medium lemon, and 1 tangerine; 6 tablespoons brandy (90 ml); 1 packet baking powder; All-purpose flour, as needed (less than 2.2 lbs/1 kg); Chopped walnuts for topping; 2 2/3 cups sugar (about 600 grams); 4 cups water (about 930 ml); 1 3/4 cups honey (about 450 grams)

KΡΙΣΤΑ @cook_8452218

Αθήνα,ΕΛΛΑΔΑ

I remember the words—and even the sounds—that my grandmother and mother would hear from everyone who tasted these. Those same words, I still hear every time I make them. The only 'downside' is that these little treats, which I love so much, are mostly associated with Christmas. But sometimes, rules are meant to be broken!

A few more tips:

If you use a water glass as your measuring cup (instead of a scale), make sure to use the same size glass for all measurements. A typical water glass holds about 1 1/3 cups (310 ml) of water. These are incredibly delicious, just like store-bought. The aroma of oranges, lemons, and tangerines, along with the semolina, adds a wonderful texture that breaks up the monotony of regular flour. They're also not difficult to make at all. If you try them once, the next time will be a breeze. Special thanks to ggr for the step-by-step photos!

A few more tips:

KΡΙΣΤΑ @cook_8452218

Αθήνα,ΕΛΛΑΔΑ

A few more tips:

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Ingredients

48 Minutes

1 2/3 cupsolive oil (400 ml)
1 1/3 cupssugar (about 300 grams)
1 1/3 cupsfine semolina (about 250 grams)
1 tablespoonground cinnamon and cloves (level)
1 teaspoonbaking soda (level)
1 1/3 cupsjuice made from 3 tangerines, 1 medium lemon, and the rest orange juice (about 310 ml total)
Zest from 1 orange, 1 medium lemon, and 1 tangerine
6 tablespoonsbrandy (90 ml)
1 packetbaking powder
All-purpose flour, as needed (less than 2.2 lbs/1 kg)
Chopped walnuts for topping
Syrup
2 2/3 cupssugar (about 600 grams)
4 cupswater (about 930 ml)
1 3/4 cupshoney (about 450 grams)

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Steps

48 Minutes

1

In a large bowl, whisk the olive oil and sugar together for about 10 minutes.
2

Add the semolina and mix for another 5 minutes.
3

Add the ground cinnamon and cloves.
4

Juice the tangerines, lemon, and oranges. Dissolve the baking soda in the juice (do this over the bowl, as it will foam), then pour the juice into the mixture.
5

Add the zest from the orange, lemon, and tangerine.
6

Pour in the brandy and mix with the whisk for about 3–4 minutes to combine the flavors.
7

Finally, add the baking powder to the flour, then gradually add the flour to the mixture until you have a soft, pliable dough that holds its shape but isn't too stiff.
8

At this point, preheat the oven to 300°F (150°C) with the convection fan on.
9

Line a large baking sheet with parchment paper. Shape the melomakarona into oval or round medium-sized pieces and place them spaced apart on the sheet.
10

Use a small knife to make the classic crisscross pattern on top by drawing diagonal horizontal and vertical lines (be careful to score only the surface, not too deep).
11

Place the baking sheet on the middle rack and bake with the convection fan for 40–45 minutes at 300°F (150°C), until they turn a nice, deep (but not too dark) brown. Let them cool slightly.
12

Now, prepare the syrup. Put all the syrup ingredients (in the order listed above) into a large, wide pot. Bring to a boil, then simmer for about 5–6 minutes, stirring occasionally and skimming off any foam. Remove from heat and let the syrup cool until it's warm.
13

While the syrup is cooling, or just after, prepare the next batch of melomakarona for the second baking sheet.
14

Remove the first baking sheet from the oven (put the second one in—since the oven is already hot, you may need a little less time; try baking at 285°F (140°C) for about 40 minutes, checking as needed) and let it cool slightly. Both the melomakarona and the syrup should be warm. Pour the syrup into another large, deep baking dish.
15

Place the melomakarona in the syrup to soak. Let them sit for 1–2 minutes on one side, then flip and soak briefly on the other. You can also spoon syrup over them. Test one to see how soft it is. If you like them more syrupy, let them soak a bit longer or spoon more syrup over them. But don't overdo it—they'll continue to absorb syrup after you take them out.
16

Next, remove the second baking sheet from the oven. Place the hot melomakarona (just out of the oven) into the now-cool syrup. You'll hear a hissing sound as the hot cookies soak up the cold syrup.
17

Let them soak briefly on each side (same times as before) and this time, be sure to spoon syrup over them, since there will be less syrup left from the first batch.
18

Repeat the same process for a third batch if needed. Use the same baking and soaking times, with hot melomakarona and cool syrup.
19

Finally, or after each batch, sprinkle with chopped walnuts if desired.
20

This recipe makes about 3 baking sheets' worth (if you space the melomakarona as described).
21

While the melomakarona are waiting to be baked, you'll notice a little oil on the parchment and they may spread slightly, losing a bit of their original shape. If this happens, gently blot the oil with a paper towel and reshape the melomakarona with light pressure.