• Plum Cake

• Ingredients

50% Assos Type 70%

50% Assos Elite Kind 55%

2% Salt

15% Sugar

4% Seed oil

4% yeast

Little cinnamon

55% Water

30% Raisins (sodden for an hour in brandy before using)

• Kneading

4 minutes on the 1st speed.

7 minutes on the 2nd speed.

•Preparation

At the end of kneading add the raisins. Let the dough rest and then proof it for 30-40 minutes. Cut into
pieces of 120 grams, shape it, passage into the sesame and then proof it again for 40-50 minutes. Bake
at 250°C for 20-25 minutes.
•Christamas Cake-Vasilopita

• Ingredients

750g Farin-up

625g Sugar

625g Soft margarine

19 Eggs

100g Glucose

300g Honey

1 Teaspoon cinnamon

½ Teaspoon cloves

Lemon or orange zest

•Preparation

First mix the sugar with margarine on fast speed, until fluffy. Slowly add the eggs. Then add the glucose
and honey slowly until it becomes homogenous. At the end add the flour and lemon zest or orange zest,
cinnamon and cloves. Fill the form with the mixture and bake at 170°C – 180°C for 40-45 minutes. When
cool enough we can sprinkle with sugar.
• Kourabiedes- Greek Christmas Butter Cookies

• Ingredients

7Kg Pan Di Spagna Type “00”

4Kg Butter

1Kg Caster sugar

1Kg Baking powder

1Kg Baking soda

1Kg Cinnamon

2Kg Almonds toasted and buttered

• Preparation

First, beat the castor sugar and the butter on fast speed for 20-25 minutes. Sift the flour and slowly add
the baking powder, baking soda, cinnamon and mix on slow speed until homogenous mixture. In the end
add the toasted and crushed almonds. Mold into the desired shape and bake at 160°C-180°C for 20-28
minutes.
• Melomakarona

• Ingredients

500g Pan Di Spagna Kind “00”

500g Super Kind 55%

500g Oil

200g Orange juice

100g Cognac

12g Baking powder

6g Ammonia

3g Baking soda

10g Cinnamon

1g Carnation

Zest from one orange

• Syrup Materials

1000g Water
1500g Sugar

250g glucose

2 cinnamon sticks

• Implementation

Mix all the ingredients except the flour, for 5 minutes with the wing. Add flour and mix slowly for a
while, until homogenous dough. Mold oval pieces and lightly press them with the wire. Bake at 180°C-
200°C for 20-24 minutes. As soon as we get them out of the oven we put them into cold syrup. Brush
them with honey and sprinkle with ground walnuts.

• Syrup Implementation

Boil all the ingredients together for 10 minutes and add a little vanilla, 100g cognac, 250g honey and mix
well.
• Smyrna Cookies

• Ingredients

4000g Pan Di Spagna

1050g Caster sugar

2250g Butter

14 Eggs

Lemon and orange zest

100g Baking powder

Little vanilla

5g Salt

•Implementation

Beat the butter and the caster sugar with the wire in the second mixing speed. Add the eggs one by one,
then the orange zest, lemon zest and vanilla. In the end we mix with the wing on the first speed the flour
with the baking powder, until the dough become pliable. Mold into the desired shape, brush with egg
and bake at 200°C for about 10-15 minutes.
• Christmas Cake

• Ingredients

600g Assos Kind 70%

250g Assos Extra Kind 55%
150g Super Kind 55%

50g Butter

25g Sugar

20g Salt

40g Yeast

15g Ouzo

150g Sour dough

5g Anise

600g Water

•Water Egg Recipe

1 Egg

100g Water

Little rose water

Mix all the ingredients together.

• implementation

Mix all the ingredients together for 4 minutes on first speed and for about 3 minutes on second speed.
Let the dough rest for 25 minutes and then knead in the second speed for 4 minutes. Let the dough rest
for 10 minutes and cut and mold to loaf.Let the dough rest for another 10 minutes, press and roll with a
rolling pin to the desired size. Then, from the same dough cut a string to make the cross. Brush with
water egg and sesame. Into the stove for 40-50 minutes and bake for 50 minutes with steamy at 205°C.
•Oats Cookies

• Ingredients

500g Miell Tërshërë

150g Brown sugar

150g Sesame oil

6g Baking powder

2g Cinnamon

2g Vanilla

150g Raisins

2 Eggs

• Implementation

Beat the eggs very well with the wire on fast speed for 10 minutes. Add the sesame oil at the same
speed and at the end add the brown sugar. Then add cinnamon, vanilla and the baking powder. Put the
mixer on lower speed and add oat flour, raisins and keep mixing for another 3 minute. Mold into desired
shape and bake at 190°C for 20 minutes.
• Stollen

• Ingredients

2000g Super Kind 55%

520g Fresh milk

100g Water

140g Crystal sugar

160g Fresh yeast

300g Cranberries

300g Blond raisins

250g 82% Fermente butter

250g 82% Cornan butter

20 Egg yolks

280g Caramelized almonds

800g Dried fruits (fig – plum chopped)

80g Cognac

•Décor

1 Teaspoon cinnamon

1 Teaspoon carnation

200g Corfu butter melted

200g Cow butter melted

400g Caster sugar

• Implementation

Mix the milk and the water (both must be on room temperature) with the crystal sugar, add yeast and
100g super flour. Cover with membrane and put it on stove for about 20 minutes until it swells. Put in
the mixer 1900g of super flour, egg yolks, the butters, the cognac and the risen dough. Mix until a soft
dough forms. Add caramelized almonds, the cranberries, the raisins and the rest dried fruits, mix them
well. Put the dough in a basin cover with a membrane and into the stove up to double the volume of the
dough. Then again in the mixer, mix at 1 st speed for 2-3 minutes and put it on the bench. Weigh the
desired weight (around 500g). Roll round sheet thickness 2cm and fold it to become crescent. Carefully
lower part should extend 1cm. Rest the dough after we have placed on a sheet for about 10 minutes and
bake at 170°C for about 50-55 minutes. When the cake comes out brush with the melted butters. Mix
the caster sugar with the cinnamon and the carnation and then sprinkle the cake. Once cooled wrap
with silver foil or with membrane for 7-8 days. Ready to serve.