Argyro's Fantastic Melomakarona

Name: Argyro's Fantastic Melomakarona
Total time: 3000 s
Yield: Makes about 90 melomakarona
Ingredients: 1 cup vegetable oil (240 grams); 1 cup olive oil (240 grams); 3 1/2 tablespoons brandy (50 grams); 2/3 cup fresh orange juice (160 grams); 1 teaspoon baking soda; 1 cup sugar (200 grams); 1 teaspoon ground cloves; 2 teaspoons ground cinnamon; Zest from 2 unwaxed oranges; 7 cups all-purpose flour (900 grams); 2 teaspoons baking powder; 2 cups sugar (400 grams); 1 2/3 cups water (400 grams); 1 1/3 cups thyme honey (400 grams); 1/2 unwaxed lemon; Chopped pistachios or walnuts

Mairy Cook @MairyCook89

Volo,Greece

A perfect recipe for Argyro Barbarigou's melomakarona. Crispy on the outside, soaked and soft on the inside!

A few more tips:

Shape them very small, as they will spread while baking. Don't overwork the dough, or it will release the oil. The dough should be oily and soft. As soon as the flour is incorporated and you can't see it anymore, stop kneading! Don't forget to make a pattern on the surface of each melomakarono with a fork or a grater—this helps them soak up the syrup properly. For syruping: once the melomakarona have cooled completely, dip them in the gently simmering syrup (on the lowest heat) and immediately sprinkle with walnuts or pistachios. If you want them extra syrupy, arrange the cooled melomakarona on a baking sheet and pour the hot syrup over them. Let them soak well to become very syrupy. Thank you to ANGOLINA for the step-by-step photos.

A perfect recipe for Argyro Barbarigou's melomakarona. Crispy on the outside, soaked and soft on the inside!

A few more tips:

Mairy Cook @MairyCook89

Volo,Greece

A perfect recipe for Argyro Barbarigou's melomakarona. Crispy on the outside, soaked and soft on the inside!

A few more tips:

A perfect recipe for Argyro Barbarigou's melomakarona. Crispy on the outside, soaked and soft on the inside!

A few more tips:

Saved

Ingredients

50 Minutes

Makes about 90 melomakarona

1 cupvegetable oil (240 grams)
1 cupolive oil (240 grams)
3 1/2 tablespoonsbrandy (50 grams)
2/3 cupfresh orange juice (160 grams)
1 teaspoonbaking soda
1 cupsugar (200 grams)
1 teaspoonground cloves
2 teaspoonsground cinnamon
Zest from 2 unwaxed oranges
7 cupsall-purpose flour (900 grams)
2 teaspoonsbaking powder
For the syrup
2 cupssugar (400 grams)
1 2/3 cupswater (400 grams)
1 1/3 cupsthyme honey (400 grams)
1/2unwaxed lemon
Chopped pistachios or walnuts

Saved

Steps

50 Minutes

1

Sift the flour and baking powder into a bowl.
2

Add the olive oil, vegetable oil, brandy, sugar, cinnamon, cloves, and orange zest.
3

Dissolve the baking soda in the orange juice and add it to the mixture.
4

Mix with a whisk, then gently fold in the flour until just combined.
5

Do not overmix. The dough should be oily and soft.
6

Take walnut-sized pieces of dough and shape them into small melomakarona.
7

Arrange them on baking sheets. Lightly make a pattern on the surface with a fork.
8

Bake for about 25 minutes in a well-preheated oven at 320°F (160°C) with fan, until golden and crisp.
9

Let them cool completely.
10

For the syrup: Place all the syrup ingredients in a saucepan. Once it comes to a boil, simmer for 3 minutes.
11

Skim off any foam.
12

Keep the syrup on low heat and dip the melomakarona in it.
13

Dip each melomakarono in the syrup for about 20 seconds on each side.
14

Sprinkle with chopped pistachios or walnuts.