The Bakery “Menu” for Lent!
Lent, the longest fasting period, has already begun. Every year during Lent, bakeries make every effort to offer their customers baked goods that are suitable for fasting, yet still flavorful. A large portion of the Greek population observes Lent, and it is very important for them to be able to purchase baked products that meet their needs during this period.
Our team of technicians suggests the following recipes to enrich your “menu” and ensure no customer goes disappointed!
Olive Bread
With a little imagination, you can add any ingredients you like to this dough and create various delicious variations!
Another excellent option is Thessaloniki-style koulouri in various flavors. During this period, it is important that these baked goods contain as many nutrients as possible to help maintain a balanced diet for consumers.
- Thessaloniki Koulouri with Zin flour
- Corn Koulouri with turmeric
- Multigrain Koulouri
- Seven-dough Koulouri
And an extra recipe for delicious tahini bread from our technician Dimitris Fragkogiannis.
Tahini Pie
Ingredients for the dough:
- 1000 g Super K flour
- 200 g sunflower oil
- 70 g tahini
- 20 g salt
- 100 g sugar
- 3 g cinnamon
- 60 g fresh yeast
- 450 g water
Ingredients for the tahini cream:
- 500 g plant-based cream
- 100 g sugar
- 50 g custard powder
- 200 g tahini
Preparation:
- Knead all the dough ingredients together for 2 minutes on speed 1 and 7 minutes on speed 2. Let the dough rest for 10 minutes.
- While the dough rests, prepare the cream. Place 400 g of plant-based cream and the sugar in a saucepan, and mix the remaining 100 g of plant-based cream with the custard powder in a bowl. When the cream in the saucepan reaches a boil, combine the two preparations and continue stirring until the mixture thickens. Remove from heat, add the tahini, and mix. Let the cream cool on a tray, covering it with cling film to maintain a velvety texture.
- Divide the dough into 180 g pieces and shape into long rolls. Roll out the dough and place the tahini cream (using a piping bag) and raisins in the center. Shape the dough into a snail shape, making sure it is loosely sealed when placed on the tray.
- Place in a proofer at 32°C with 70% humidity for about 20 minutes.
- Remove the tray from the proofer, brush with tahini, and sprinkle with sesame seeds and sliced almonds before baking.
- Bake at 180°C with steam for about 15 minutes.
And remember, in addition to preparing these fasting-friendly baked goods for your customers, it is equally important to inform them. Make sure your staff communicates this to everyone entering the store, prepare appropriate signage for your display to differentiate these products, and post about them on your website and social media!
Happy Lent!
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