A delicious juicy dessert full of flavors, made with olive oil and honey syrup!
For the dough
- 380 g self-rising flour
- 8 g dry yeast
- 35 g cocoa powder
- 190 g warm water
- 120 g olive oil
- 55 g brandy
- 70 g ground walnuts
- 2 tsp vanilla sugar
- ½ tsp cinnamon powder
- ¼ tsp clove powder
- zest of an orange
- 1 tsp honey & 1 tsp water mixed
For the syrup
- 3600 ml water
- 250 g sugar
- 210 g honey
- juice of a lemon half
- 1 cinnamon stick
In a medium mixing bowl, dissolve the yeast into the warm water. Stir in the olive oil, the brandy, the vanilla sugar, and the orange zest.
Add the ⅔ of the flour and mix until you have a loose dough.
Transfer half of this mixture to a separate bowl and set aside.
Add the rest of the flour to the first bowl and knead until you have a smooth dough.
Sift cocoa powder, cinnamon & clove into the other bowl, add the walnuts and knead a soft dough.
Sprinkle your bench with cornstarch and roll out the white dough into a square 33 x 33 cm / 12.9” x 12.9”. Dust with cornstarch as needed.
Roll the cocoa dough into a log 33cm / 12.9” long. Place it on one edge of the rolled-out dough.
Mix honey with water and brush the surface with the mixture. Roll the two doughs together into a large tight roll.
Transfer the roll carefully to a cutting board sprinkled with corn starch. Using a sharp (not shredded) knife, cut the roll into 12 slices.
Arrange them on a paper-lined baking tray and improve their shape.
Bake in a preheated oven, at 200⁰C / 400⁰F, for 30 min until they’re golden brown. Allow to cool down.
Meanwhile, in a medium saucepan pour the water, sugar, honey and cinnamon stick.
Place over medium heat and stir until sugar & honey have completely dissolved. Let it come to a boil and gently remove the foam.
Add the lemon juice and stir. Boil for 8 to 10 min and remove from the heat.
Let the syrup sit for 5 min and transfer the pastries to a deep pan. Using a ladle, pour the syrup slowly over the pastries.
For the next 30 min, spoon syrup over each pastry every few minutes.
Then cover with a baking sheet and allow them to absorb the syrup and cool down completely.