GR
EN
Butter melomakarona with semolina
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Cool Artisan
traditional
contemporary
Level of difficulty
Time needed
120 minutes
INGREDIENTS
600 gr water
600 gr sugar
300 gr thyme honey
Juice of half a lemon
1 cinnamon stick
1 star anise
1 lemon peel
500 gr walnuts
1 tbsp. cinnamon
FOR THE MELOMAKARONA
250 gr DODONI fresh butter
250 gr caster sugar
250 gr sunflower oil
30 gr cognac
30 gr honey
zest of 2 unwaxed oranges
250 gr fresh orange juice
5 gr baking soda
1/2 tsp. cloves
2 tsp. cinnamon
1 kg all-purpose flour
250 gr fine semolina
FOR SERVING
100 gr honey
50 gr finely chopped pistachio nuts
PREPARATION 
For the syrup, add all the ingredients in a saucepan and bring to a boil for 4-5 minutes. Remove the pot from the heat and set it aside to cool. For the walnuts, stir them in a hot pan for 4-5 minutes. Then put them in a blender with cinnamon and beat well.
EXECUTION 
For the melomakarona, put the DODONI butter (at room temperature) in a large bowl together with the caster sugar and beat well with a hand mixer. Gradually add the sunflower oil while beating with the hand mixer. Add the cognac, honey, zest of 2 oranges, cinnamon, cloves. Dissolve the baking soda in a glass of freshly squeezed orange juice. Do this process over the bowl because it will foam instantly, then add it to the bowl. Mix well.
In a bowl, mix the self-raising flour with the semolina.
Combine the liquids with the solids in batches and mix with a wooden spoon until you have a cohesive velvety dough.
Make melomakarona of 20 gr each. Give them the shape you want with a cheese grater or a fork. Bake in a well-preheated oven at 170ºC (fan mode) for about 30 minutes, until golden brown. Once removed, dip them directly in the cold syrup for 7-8 minutes on each side. Then pass them through the walnuts so that all sides are covered.
For serving, arrange the melomakarona on a platter. Garnish with honey and pistachio nuts.
