Moustokouloura
Yield
2 dozenPrep
30 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | tablespoon |
cinnamon
freshly ground |
|
| 1 | tablespoon |
cloves
freshly ground |
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
honey
|
|
| ½ | each |
oranges
zest grated |
|
| 1 | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 15 | ml |
cinnamon
freshly ground |
|
| 15 | ml |
cloves
freshly ground |
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
honey
|
|
| 0.5 | each |
oranges
zest grated |
|
| 237 | ml |
orange juice
|
|
Directions
Sift together the flour, baking soda, cinnamon, and cloves into a large bowl, making a well in the center.
In a smaller bowl, beat the olive oil with the honey, petimezi, grated orange zest, and ½ the orange juice and pour into the well.
Mix together to make a dough, adding the remaining orange juice as necessary.
Turn onto a floured surface and knead for about 10 minutes until the dough is smooth but not stiff.
Cover with a cloth and leave to relax for 30 minutes or longer.
Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about ½-inch in diameter.
Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet.
Bake in an oven preheated to 375℉ (190℃) F for 10 to 15 minutes- until they are brown and crunchy, but not too hard.
