Angelica’s Roxakia

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Angelica’s Roxakia

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Ingredients

250 ml of lukewarm water
1 cube of dry yeast
250 ml corn oil
450 g flour sifted
1 tsp Cocoa powder
80 g of walnuts thickened
Half cinnamon powder
1/3 tsp Carnation powder
FOR THE SYRUP
800 ml water
800 g of crystallic sugar
  • Medium

Ingredients

  • FOR THE SYRUP

Directions

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Angelica’s Roxakia
Fasting sweet

The truth is that roxaki closes in the mystery of the East since it comes from there … Smyrna and Constantinople are rooting and somewhere Lebanon is closing it’s eyes … In northern Greece it is very common and even constitutes the sweet sin of the fast.

The truth is that the sweet it’s a little difficult in the preparation but the result compensates us.

My favorite rooted friend Angelica makes amazing roxakia and she often offers me. It is enclosed in airtight container and kept fresh for 4 days.

I share her grandmother’s recipe with you …

Angelica’s Roxakia

From Angelica Sotiriou, Thessaloniki

Steps

1
Done
10 minutes

In a large bowl pour lukewarm water with the dry yeast and mix well. Leave the bowl in a warm place covered with a towel for 10 minutes and immediately add the corn oil and continue shaking.

2
Done

In a large bowl, pour the flour, walnuts, cinnamon and carnation and mix.

3
Done

Divide into two bowls and pour the liquid mixture and add to each one an equal mixture of flour. In one of these bowls add the cocoa and stir.

4
Done
1 hour

Like the two bowls side by side we cover them with a towel on top with a blanket and let them rest for 1 hour.

5
Done

Immediately remove the bench and roll out the cocoa-free dough into two elongated leaves. Wrap the dough with cocoa in a stick and cut it in the middle and put it in the center of each white dough.

6
Done

Wrap the two white doughs in a roll and push the two ends together. With knife cut into medium rolls. Roll the rolls into a baking pan covered with oil paste.

7
Done
12-17 minutes

Bake in a preheated oven at 200 ° C on the middle rack for 12-17 minutes until they are nice.

8
Done
5-6 minutes

At the same time we are preparing the syrup.

In a saucepan, boil the sugar in water over medium heat for 5-6 minutes, stirring constantly. Allow the syrup to cool.

9
Done

Remove the croissants from the oven and syrup them as they are hot.

10
Done

Sprinkle them on a plate and serve.

Sissy N.

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