Lenten Bougatsa From The Peloponnese Recipe by Nafsika
Cooking Instructions 1.5-2 hours including baking and resting time 1 In a bowl, combine the olive oil, brandy, sparkling water, orange juice, cinnamon, cloves, and vanilla. Mix by hand. 2 In a glass held over the bowl, add the lemon juice and baking soda. It will fizz—pour it into the mixture right away. 3 Add the brown sugar and mix until combined. Gradually add all the flour and start kneading. If the dough is too soft, add a bit more flour; if it’s too stiff, add a little more orange juice. The dough should be slightly firm so you can decorate it later. 4 Cover the dough with plastic wrap touching the surface and let it rest for 30 minutes. 5 Divide the dough in half, shape into 2 small loaves, and place them on a baking sheet lined with parchment paper. 6 Use 2 forks to make decorative patterns. Start with a cross in the center, then create other designs with the forks, scissors, or anything you like! 7 Once decorated, bake in a well-preheated oven at 375°F (190°C) on the middle rack. We like it crispy, so we baked it for 50 minutes. If you prefer it softer, bake for less time (check according to your oven, as mine is strong). 8 Remove from the oven and let cool. Once cooled, moisten your hands with brandy, rub the surface of the loaves, and sprinkle with powdered sugar and cinnamon. Enjoy! 1 In a bowl, combine the olive oil, brandy, sparkling water, orange juice, cinnamon, cloves, and vanilla. Mix by hand. 1 In a bowl, combine the olive oil, brandy, sparkling water, orange juice, cinnamon, cloves, and vanilla. Mix by hand. 2 In a glass held over the bowl, add the lemon juice and baking soda. It will fizz—pour it into the mixture right away. 2 In a glass held over the bowl, add the lemon juice and baking soda. It will fizz—pour it into the mixture right away. 3 Add the brown sugar and mix until combined. Gradually add all the flour and start kneading. If the dough is too soft, add a bit more flour; if it’s too stiff, add a little more orange juice. The dough should be slightly firm so you can decorate it later. 3 Add the brown sugar and mix until combined. Gradually add all the flour and start kneading. If the dough is too soft, add a bit more flour; if it’s too stiff, add a little more orange juice. The dough should be slightly firm so you can decorate it later. 4 Cover the dough with plastic wrap touching the surface and let it rest for 30 minutes. 4 Cover the dough with plastic wrap touching the surface and let it rest for 30 minutes. 5 Divide the dough in half, shape into 2 small loaves, and place them on a baking sheet lined with parchment paper. 5 Divide the dough in half, shape into 2 small loaves, and place them on a baking sheet lined with parchment paper. 6 Use 2 forks to make decorative patterns. Start with a cross in the center, then create other designs with the forks, scissors, or anything you like! 6 Use 2 forks to make decorative patterns. Start with a cross in the center, then create other designs with the forks, scissors, or anything you like! 7 Once decorated, bake in a well-preheated oven at 375°F (190°C) on the middle rack. We like it crispy, so we baked it for 50 minutes. If you prefer it softer, bake for less time (check according to your oven, as mine is strong). 7 Once decorated, bake in a well-preheated oven at 375°F (190°C) on the middle rack. We like it crispy, so we baked it for 50 minutes. If you prefer it softer, bake for less time (check according to your oven, as mine is strong). 8 Remove from the oven and let cool. Once cooled, moisten your hands with brandy, rub the surface of the loaves, and sprinkle with powdered sugar and cinnamon. Enjoy! 8 Remove from the oven and let cool. Once cooled, moisten your hands with brandy, rub the surface of the loaves, and sprinkle with powdered sugar and cinnamon. Enjoy! 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