Karydopita Recipe




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Karydopita Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Karydopita

 

Ingredients

3 cup water
4 cup granulated sugar
1 orange or lemon, peel only
2 whole cloves
18 eggs, separated
5 tbsp cognac
1 tsp vanilla extract
1/2 tsp baking soda
6 oz zwieback, crushed fine
1 lb walnuts, coarsely chopped
1 tsp ground cinnamon



 

Preparation

Combine the water, 2 1/2 cups of the sugar, orange or
lemon peel, and cloves in a saucepan and boil for 10
minutes. Remove the peel and cloves and cool.
Meanwhile, using an electric mixer, beat the egg yolks
until light and lemon colored, and gradually add the
remaining 1 1/2 cups sugar. In a separate bowl, mix
the Cognac, vanilla extract, and baking soda and
slowly add to the yolks and sugar. Combine zwieback,
walnuts, and cinnamon, and gradually add to the
batter, mixing on low speed. Meanwhile, beat the egg
whites until soft peaks form. Slowly fold into the
cake batter, then pour into a greased 15 1/2" x 11" x
2" baking pan. Bake in a 350 degree oven for 30
minutes, or until a deep chestnut color. Remove from
the oven and set on a wire rack. Spoon the cooled
syrup over the cake and allow it to cool in the pan.
Cut into traditional diamond shapes, according to
desired size.

From "The Food of Greece" by Vilma Liacouras
Chantiles, Avenel Books, New York.

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Typed for you by Karen Mintzias

 

 

Servings: 24