55 minutes | 5 people
INGREDIENTS:
- 1 glass sugar
- 1 glass orange juice
- 3 glasses oil
- ½ glass brandy
- 1 level teaspoon cinnamon & cloves
- 1 level teaspoon salt
- +-8 ½ self-raising flour
- 5-6 teaspoons baking powder
For the syrup:
- 1 ½ glass sugar
- 1 glass honey
- 2 glasses finely chopped walnuts
- 1 level teaspoon cinnamon
METHOD:
In a bowl add the sugar, orange juice, oil, brandy, cinnamon & cloves, 7 glasses of flour, baking powder and salt. Knead the dough well and add some more flour to obtain a flexibly firm dough. Take a walnut-sized portion of dough, roll it and shape it into a small ball. Bake them in a non-greased tray for approximately 30 minutes in a preheated oven (in air cooking) to 160ºC until they become brown-golden and crunchy.
For the syrup, add all ingredients in a pot. Bring slowly to the boil, skim with a spoon and remove from heat. Dip some cold melomakarona in the hot syrup and let them stand for 10-15 seconds. Take them out with a slotted spoon. Sprinkle with some cinnamon and chopped walnuts (mixed with cinnamon). Syrup must remain hot. If it starts cooling, heat again.