How To make Honey Dainties (Melomakarona)
1 c Unsalted butter
1 1/2 c Corn oil
3/4 c Sugar
1/4 c Fresh orange juice
2 ts Baking powder
1 ts Baking soda
7 c Cake flour; plus more
As needed Syrup: 2 c Sugar
1 c Honey
1 1/2 c Water
3/4 c Chopped walnuts
Ground cinnamon Recipe by: Christie Aspergen
1. Melt butter and cool to room temperature. Put butter and corn oil
into large bowl of electric mixer. Beat on medium speed until creamy and light in color, about 10 minutes. Beat in sugar; beat thoroughly, about 10 minutes. 2. Add orange juice, baking powder and baking soda; beat 2 minutes.
Starting with 6 cups flour, add flour, a little at a time. Beat, adding remaining 1 cup flour, or slightly more as needed, until a medium-soft dough is formed. Refrigerate dough to firm slightly or as long as 2 days. 3. For syrup, boil sugar, water and honey together for 5 minutes. Cool
until syrup is warm-not hot. 4. Heat oven to 350 degrees. Shape dough into ovals about 2 inches long
and 1 inch wide. Place on ungreased baking sheets. Press the tines of a fork into the top of each. Bake until golden, about 15 to 20 minutes. Cool briefly on wire racks. 5. Gently dip each cookie in the warm syrup; turn to coat all sides.
Place on a wire rack and sprinkle at once with the chopped nuts and cinnamon. Cool completely. Place each cookie in a paper muffin cups. Store in an airtight tin. -----
How To make Honey Dainties (Melomakarona)'s Videos
Better than the bakery's Greek Pastries! Chocolate Kokakia cream puffs
Get the recipe here:
Ingredients
Garnish: chocolate sprinkles (optional)
For the Syrup:
1 cup granulated sugar
1 cup water
juice of half of a lemon
1/2 teaspoon vanilla extract
For the Sponge Cakes:
6 eggs, separated
1 and 1/4 cup (290g) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon espresso powder or instant coffee
1 and 3/4 cups (230g) all-purpose flour
1/4 cup (40g) cornstarch
2 teaspoons (7g) baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons (30ml) vegetable oil
1/4 cup (30g) unsweetened cocoa powder
For the Ganache:
8 ounces (230g) semi-sweet chocolate
1 and 1/2 cups heavy whipping cream
2 teaspoons vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon instant coffee powder
For the Chocolate Whipped Cream:
1 and 1/4 cup heavy whipping cream
1/4 cup confectioner's sugar
1 teaspoon pure vanilla extract
4 heaping tablespoons cooled ganache
Instructions
Preheat the oven to 350 °F, 180 °C. Line 3 baking trays with parchment paper.
Make the Syrup: Combine all of the syrup ingredients (Except the vanilla) together in a saucepan and bring to a boil. Once the sugar has dissolved remove from the heat and add the vanilla extract. Mix together and set aside to cool completely.
Make the Sponge Cakes:
Drawabout 30 (2-inch) circles on the parchment paper. Leave plenty of space between the circles. Flip the paper over so that the sponge cakes do not come in contact with the ink.
Place the egg whites in the bowl of a tabletop mixer that has been fitted with the whisk attachment. Beat them on high speed until frothy. While the mixer is running on medium-speed slowly pour in half of the granulated sugar and increase the speed to high. Beat on high-speed until a stiff and shiny meringue forms. Transfer the meringue to another bowl.
Add the egg yolks, remaining sugar, vanilla, and instant coffee powder to the mixing bowl. Whisk on high speed until pale and thickened. About 3-4 minutes.
Combine the remaining dry ingredients in a bowl and whisk them together.
Add one third of the meringue mixture to the yolk mixture and whisk together to lighten it up.
Add the flour mixture in 2-3 batches and then fold in the remaining meringue until combined and there are no more white streaks.
Fill a pastry bag halfway with the sponge cake batter and pipe circles onto the parchment paper using the guides. About 1/4-inch high.
Bake each tray on the center rack of the preheated oven for 10-12 minutes. A toothpick inserted into the center should come out clean.
Cool the cakes at room temperature for 10 minutes.Using an of-set spatula or a regular spatula, carefully flip them over once they are cooled.
Make the Ganache:
Place the chocolate in a bowl along with the vanilla, oil, and coffee powder. Bring the cream to a boil and pour over the chocolate.Whisk together until smooth and glossy.
Make the Chocolate Whipped Cream:
In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the cream, sugar, and vanilla extract. Beat together until thickened. Add the chocolate ganache and beat on high speed until fluffy and thick. Transfer the cream into a piping bag that has been fitted with a large star tip.
Assemble the Kokakia:
Brush the cakes generously with syrup on the flat side.
Pipe the chocolate whipped cream on half of the cakes.
Dip the tops of the remaining cakes in the ganache and place them on top of the chocolate whipped cream.
Chill the cakes in the refrigerator or freezer until they're set and firm enough to handle.
Place the sprinkles into a shallow bowl.
Roll the sides of the kokakia into the sprinkles. Optional: freeze the kokakia and then spread some ganache around the sides of the cakes then, roll them in to sprinkles.
Serve with Greek coffee. Kali Orexi!
Notes
Freezer Instructions: The assemble kokakia can be be stored in airtight freezer-safe contaners and stored in the freezer up to 2 months. Thaw and serve.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
How to make the Greek Easter Cookies/ Koulourakia
How to make the simplest, best tasting Vanilla Butter Cookies with your kids.
Crispy and delicious cookies, with a hint of anise seeds and pure vanilla powder.
Great recipe for Spring, Easter, or just a fun project to do with your kids.
INGREDIENTS:
- 1 1/2 sticks of unsalted butter 170g
- 1/2 stick of vegetable shortening 56g
- a little less than 1 cup of sugar
- 2 large eggs
- 3 cups of all purpose flour
- 1 tsp baking powder
- 1/2 tsp pure vanilla powder
- 1/4 cup of vanilla sugar or sanding sugar
- 1 egg +1 tbsp water for the egg wash.
Bake at 350F for 20- 25 minutes
#greek_cookies
#koulourakia
#Easter_cookies
Follow me on social media:
Facebook:
instagram:
Pinterest:
The Best Greek Coffee Cookie/ KOULOURAKIA #cookies #bakingfromscratch
Kourabiedes - Cypriot and Greek Christmas almond butter cookies ????
Lemon Tea Cookie Recipe
These Citrus Tea Thyme Cookies are light and crumbly, with a hint of citrus and earthy thyme–enjoy with a cup of afternoon tea or coffee, or delight your guests at birthday parties and holiday celebrations! Fresh lemon juice and lemon zest add a bright citrus aroma to these dainty cookies, while thyme and vanilla balance out the flavor profile of this well-rounded treat.
Follow along with the video to learn exactly how to make homemade citrus tea thyme cookies with delicious lemon icing! To form the cookie dough, use an electric mixer to combine ingredients including butter, brown sugar and salt with flour, cornstarch and baking powder. For the fresh aromatics that make these cookies so unique, you'll also want to add lemon juice, lemon zest and fresh thyme to the mixture.
Once your cookie dough is formed, use a cookie cutter to form evenly sized cookies and bake in the oven until gold brown. Top off these thyme tea cookies with a delicious lemon glaze and extra lemon zest, if preferred. Enjoy them with your favorite tea or hot beverage for a sophisticated afternoon treat.
Citrus Tea Thyme Cookies Recipe:
Ingredients Used:
Cookies
Unbleached White Fine Pastry Flour
Cornstarch
Baking Powder
Baking Soda