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Prepare time: 45 min
Bake time: 30 min
Yield: 12 servings

 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.

Recipe Video


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