Soft mustard blossoms with grape molasses

Recipe Materials

• 3/4 cup olive oil or seed oil
• 1/2 cup fresh orange juice
• 1 ½ cups grape molasses
• ½ tsp. baking soda
• 1 heaping teaspoon of baking powder
• 1 ½ tsp. cinnamon
• ¼ teaspoon cloves
• approx. 600 g soft flour

Execution

1. To make the fluffy and soft mustard blossoms with grape and orange molasses, first sift the flour and baking powder and set aside.
2. In a bowl, add the oil, grape molasses, cinnamon, cloves and whisk until well combined. Dissolve the baking soda in the orange juice and add to the oil. Finally, add the flour gradually.
3. At first, mix the mixture with a spoon and slowly knead the dough with your hands until the dough absorbs all the flour. You may need a little extra. The dough should not stick to your hands. It should be greasy-oily but still firm and can be shaped.
4. Preheat the oven to 160 degrees C in the fan. Lay out non-stick baking paper on baking sheets
5. Shape the soft mustard buns and arrange them on the baking sheets with a gap between them because they puff up.
6. Bake in a well preheated oven for about 15-20 minutes depending on their size.

Secrets for soft mustard blossoms with grape molasses

• We don’t add sugar to soft mustard blossoms because sugar caramelizes when baked and makes the mustard blossoms crispy.
• The natural sweetness from the grape molasses is enough to give them flavor, color and aroma without making them greasy from the sweetness.
• The recipe is traditional from Paros. This is how it was made long ago, without sugar but only with grape molasses from the must that has always been abundant on the island.
  Knead well until the dough no longer sticks to the hands.
• Let the dough stand for 15-20 minutes, covered well.
• Do not dry-bake the soft mustard buns or brown them too much, as they will not be soft in the end. They should be browned but not crispy by the time you take them out of the oven.