– min

Preparation

– min

Baking
Time

Servings

Ingredient

  • 500 g chocolate couverture 55%
  • 250 g butter fresh (cow milk)
  • 5 fresh eggs (separately the yolk from the egg white)
  • 1 tbsp sugar
  • 30 g sugar
  • 60 g water
  • 1 peeled orange (boiled for 2 minutes)
  • For caramelized strawberry:
  • 1 kg of frozen strawberries
  • 750 g granulated sugar
  • 1 cinnamon stick
  • 2 cloves (carnation sticks)
  • 1 parchment leaf
  • 200 g Red wine
  • 500 g water

Execution

  1. Melt the chocolate and butter in a bain marie and then let it cool (if it is hot it will not be homogenized properly with the rest of the ingredients).
  2. Beat the egg yolks with 1 tablespoon of sugar in a bain marie to pasteurize.
  3. Beat the egg whites in a tight meringue.
  4. In a saucepan, boil the water with sugar and the orange skin for 2 minutes.
  5. Pour the syrup into the butter chocolate mixture, stirring with a spatula.
  6. Then do the same with the yolks and with the meringue.
  7. Spread the mixture into a pot of your choice and freeze for about 2 hours.
  8. For caramelized strawberry, pour the sugar in a saucepan and heat it to moderate heat until it melts and becomes somewhat blonde at some point.
  9. Then we pour the red wine and after a minute the water. Allow about 25 minutes to boil until it becomes viscous syrup, and add the strawberries and herbs.
  10. Finally, allow 35 minutes and remove the “foam”.

The favorite bread baking from Thessaloniki! Ideal for breakfast, or snacks, we can find it in different versions: simple, crisp, fluffy, whole or in other variations. Today we make it in its most classic version!

45 min

Preparation

10 min

Baking
Time

6

Servings

Ingredient

  • 500gr. flour for all uses
  • 250gr. lukewarm water
  • 1 sachet of yeast
  • 2 tablespoons of sugar (short)
  • 1 tbsp salt (cut)
  • 50gr. butter or olive oil
  • 1 tbsp. tahini

For sprinkling:

  • 500gr. water
  • 2 tbsp sugar
  • Sesame

Execution

  1. In a bowl we put the lukewarm water with sugar, yeast and 100 gr. from the flour. Stir and leave for 15 minutes at the edge, covering with a towel, to activate the yeast.
  2. Then add the remaining materials. Mix by hand to homogenise the materials.
  3. Transfer the dough to the counter and mix for 5 more minutes. Cut into 8 pieces the dough. We take each ball and open in a lane and “close” by making the circle (bun). For easier opening, we can only use olive oil and not flour.
  4. On a plate we put the water and sugar and mix. This helps the color the buns get when cooked. On another dish we put the sesame seeds. Drop each bun in the water and then into the sesame.
  5. Put baking paper on the baking dish and touch 4 bunches. Let the buns rest and swell, covering with a towel. They have to double their volume. This process can take from 30 minutes to 1 hour, depending on whether the space is warm.
  6. Bake in a preheated oven at 200 degrees for 17-19 minutes. Serve the buns neatly or accompanied with cheeses and cold cuts or chocolate.