Melamakarona / Kumsal KESKINEL

For Melamakarona dough:

  • 550 gr flour
  • 100 gr granulated sugar
  • 120 ml orange juice
  • 100 ml of oil
  • 100 gr butter melted
  • 20 ml of lemon juice
  • 1 tea spoon powder clove
  • 2 teaspoons of cinnamon powder
  • 5 gr (half package baking soda)
  • 1 teaspoon carbonate (1 pack)
  • 150 gr broken walnut inside (depends on request)
  • 30 ml brandy (Original recipe is available depending on demand)

The taste does not change much when you do not use. Dried foods are mixed together and sifted together. It is mixed in liquids in liquids. It is mixed with orange juice only for the carbonate blister and liquid mixing is added. And add dry liquid mixing to obtain a non-stick paste. After the dough is rested for 15 minutes, medium sized rounds are made like cookies. When placed on greaseproof, the meat is hand-shaped from the center to the ends. At 170 ° C for 25 – 30 minutes, they are cooked until they are red. Note: The measurement taken with the spoon is a measure of wiping. If the honey sherbet will come; 400 ml sugar 500 ml water 50 gr flower fish half a lemon 1 stick cinnamon (optional) For chocolate; 200 gr melted bitter chocolate. All the materials are boiled until the sherbet in the jar. After we have been woken up, we are taken from the winter and rested for a few minutes on the bench. We wait for 5 minutes soak the cold melamaronara sherbet and shove for 5 minutes. We take the dessert we picked out of the sherbet and leave it to rest one night. The next day we will dip it in chocolate, wait for the chocolate to freeze and then serve it after the donut.