These Greek-style orange and raisin rusks are a family treasure passed down from my grandmother and one of my most beloved recipes. These twice-baked treats are flavored with the bright zest and juice of fresh oranges, giving them a refreshing citrus note that perfectly complements the natural sweetness of the raisins. A hint of cinnamon and clove powder adds a warm, aromatic touch, making them irresistibly fragrant. Perfectly crispy, these rusks are ideal for dipping into coffee or tea, embodying the simplicity and warmth of Greek tradition. Every bite brings back memories of my yiayia's kitchen, her flavors, and her love...
Medium
25 min & 40 - 45 in
2 kg
Ingredients
- 340 g sugar
- 300 g seed oil or light olive oil
- 1 tbsp cinnamon powder
- 1 tsp cloves powder
- 100 g sesame seeds
- 2 tbsp orange zest
- 350 g orange juice
- 2 tsp soda powder
- 330 ml soda water
- 300 g black raisins (+ 1/2 tbsp flour)
- 1600 (+ 30 - 50 g if needed) self-raising flour
Ingredients for 1/2 dose for your convenience:
- 170 g sugar
- 150 g seed oil or light olive oil
- 1/2 tbsp cinnamon powder
- 1/2 tsp cloves powder
- 50 g sesame seeds
- 1 tbsp orange zest
- 175 g orange juice
- 1 tsp soda powder
- 165 ml soda water
- 150 g black raisins (+ 1 tbsp flour)
- 800 (+ 30 g if needed) self-raising flour
How to
- In a bowl, whisk together the sugar and the seed oil.
- Add the cinnamon, cloves, sesame seeds and orange zest, stirring to combine.
- Dissolve the baking soda powder in the orange juice (be careful, it foams!) and add it to the mixture.
- Continue with the soda water and add half of the flour, kneading.
- After mixing the raisins with the 1 tbsp of flour, add them and continue kneading, adding the rest of the flour until you have a tender dough but one that doesn't stick to your hands.
- Shape into logs and transfer to a baking tray lined with parchment paper.
- Score at about 1.5 cm intervals (either less or more depending on your preference) quite deep but not all the way to the bottom of the log.
- Bake in a preheated oven (set to fan) at 355°F - 180°C for about 25 min (depending on the intensity of the oven).
- Remove the logs from the oven, wait for them to cool slightly, cut out the rusks and transfer them back to the baking tray.
- Bake in a preheated oven (set to fan) at 320°F - 160°C for about 40 - 45 min (depending on the intensity of the oven).
- Turn off the oven and while it is still warm, leave the rusks inside.
- Store in an airtight container and enjoy the rusks any time of the day!
Note from Greek jar:
These rusks keep for quite some time crispy and fresh and I always give some to loved ones who really like them, so the ingredients of my recipe are for about 2 kg of rusks. But if you don't need that many, choose the ingredients for half the dose (about 1 kg of rusks).
The kneading process can also be done in the mixer.
You can sprinkle sesame seeds on the logs before baking them. This time I preferred to leave them plain, without sesame seeds.
I remember my grandmother always turned the logs upside down when she took them out of the oven, and following her recipe closely, I do the same.
