{"id":4499,"date":"2021-11-30T13:12:31","date_gmt":"2021-11-30T13:12:31","guid":{"rendered":"http:\/\/www.loulismills.gr\/chrisima-arthra\/christmas-recipes-from-mills-of-loulis\/"},"modified":"2025-12-30T11:00:39","modified_gmt":"2025-12-30T11:00:39","slug":"christmas-recipes-from-mills-of-loulis","status":"publish","type":"useful_articles","link":"https:\/\/www.loulismills.gr\/en\/chrisima-arthra\/christmas-recipes-from-mills-of-loulis\/","title":{"rendered":"Christmas Recipes from Mills of Loulis"},"content":{"rendered":"<p>Everything is decorated in a festive mood, and despite the challenges of the time, we don\u2019t lose our enthusiasm for Christmas recipes that will add a fresh touch to every shop window and pleasantly surprise consumers. As every year, our technical team once again proposes festive recipes to help you make the difference!<\/p>\r\n<ul>\r\n\t<li><strong>Pandolce Genovese (Italian Christmas Bread)<\/strong><\/li>\r\n<\/ul>\r\n<p>Ingredients for the dough:<\/p>\r\n<ul>\r\n\t<li>1,500 g Extra Tsoureki flour<\/li>\r\n\t<li>15 g salt<\/li>\r\n\t<li>380 g powdered sugar<\/li>\r\n\t<li>70 g honey<\/li>\r\n\t<li>150 g eggs<\/li>\r\n\t<li>60 g fresh yeast<\/li>\r\n\t<li>400 g butter 82%<\/li>\r\n\t<li>450 g water<\/li>\r\n<\/ul>\r\n<p>Additional ingredients:<\/p>\r\n<ul>\r\n\t<li>750 g golden raisins<\/li>\r\n\t<li>350 g candied orange cubes<\/li>\r\n\t<li>170 g pine nuts<\/li>\r\n\t<li>5 g anise powder<\/li>\r\n\t<li>50 g Marsala sweet wine<\/li>\r\n\t<li>3 g vanilla powder<\/li>\r\n<\/ul>\r\n<p>Method:<\/p>\r\n<ol>\r\n\t<li>Knead all the dough ingredients in a spiral mixer on slow speed for 2 minutes and then on fast speed for 8\u201310 minutes.<\/li>\r\n\t<li>At the end of kneading, add the remaining ingredients and knead for 1 more minute.<\/li>\r\n\t<li>Let the dough rest for 30\u201345 minutes.<\/li>\r\n\t<li>Divide into pieces of 500\u20131,000 g and shape into round loaves.<\/li>\r\n\t<li>Place in a proofer at 32\u00b0C with 75% humidity until well risen.<\/li>\r\n\t<li>Score the surface of the dough in a triangular shape.<\/li>\r\n\t<li>Bake at 160\u00b0C for 35\u201340 minutes for 500 g loaves and 55\u201365 minutes for 1,000 g loaves.<\/li>\r\n\t<li>After removing from the oven, let cool for at least 6 hours.<\/li>\r\n<\/ol>\r\n<ul>\r\n\t<li><strong>Gugelhupf<\/strong><\/li>\r\n<\/ul>\r\n<p>Ingredients:<\/p>\r\n<ul>\r\n\t<li>1,700 g Pastry flour<\/li>\r\n\t<li>1,400 g butter 99%<\/li>\r\n\t<li>1,000 g sugar<\/li>\r\n\t<li>10 g salt<\/li>\r\n\t<li>1,600 g eggs<\/li>\r\n\t<li>35 g baking soda<\/li>\r\n\t<li>1,300 g chestnuts<\/li>\r\n\t<li>1,400 g almond paste (marzipan)<\/li>\r\n\t<li>Vanilla<\/li>\r\n<\/ul>\r\n<p>Method:<\/p>\r\n<ol>\r\n\t<li>Using the whisk attachment, mix the marzipan with the sugar until a smooth paste forms.<\/li>\r\n\t<li>Add the butter, salt and vanilla and beat until light and fluffy.<\/li>\r\n\t<li>Gradually add the eggs. Once a smooth batter is formed, add the flour and baking soda.<\/li>\r\n\t<li>When the mixture is fully homogenized, add the finely chopped chestnuts.<\/li>\r\n\t<li>Pour the mixture into special silicone molds (round with a hole in the center).<\/li>\r\n\t<li>Bake at 180\u00b0C for 35\u201345 minutes.<\/li>\r\n<\/ol>\r\n<ul>\r\n\t<li><strong>Stollen<\/strong><\/li>\r\n<\/ul>\r\n<p>Ingredients for the dough:<\/p>\r\n<ul>\r\n\t<li>600 g Extra Tsoureki flour<\/li>\r\n\t<li>400 g fresh butter<\/li>\r\n\t<li>100 g almond paste (marzipan)<\/li>\r\n\t<li>15 g salt<\/li>\r\n\t<li>100 g eggs<\/li>\r\n\t<li>350 g powdered sugar<\/li>\r\n\t<li>50 g yeast<\/li>\r\n\t<li>Lemon &amp; orange zest<\/li>\r\n\t<li>Vanilla<\/li>\r\n\t<li>5 g mastic<\/li>\r\n<\/ul>\r\n<p>Ingredients for the pre-dough:<\/p>\r\n<ul>\r\n\t<li>700 g flour 55%<\/li>\r\n\t<li>100 g yeast<\/li>\r\n\t<li>500 g milk<\/li>\r\n<\/ul>\r\n<p>Additional ingredients:<\/p>\r\n<ul>\r\n\t<li>800 g raisins<\/li>\r\n\t<li>300 g ground almonds<\/li>\r\n\t<li>300 g candied fruit cubes<\/li>\r\n\t<li>200 g brandy<\/li>\r\n<\/ul>\r\n<p><em>Soak the above ingredients in brandy for at least 24 hours.<\/em><\/p>\r\n<p>Ingredients for coating:<\/p>\r\n<ul>\r\n\t<li>Melted butter<\/li>\r\n\t<li>Granulated sugar<\/li>\r\n\t<li>Cinnamon<\/li>\r\n\t<li>Powdered sugar<\/li>\r\n<\/ul>\r\n<p>Method:<\/p>\r\n<ol>\r\n\t<li>Knead the pre-dough ingredients and let it rest for about 45 minutes.<\/li>\r\n\t<li>Place the dough ingredients and the pre-dough in the mixer and knead for 6 minutes on slow speed and 12 minutes on fast speed.<\/li>\r\n\t<li>At the end of kneading, add the soaked raisins, fruit and almonds and mix briefly on slow speed.<\/li>\r\n\t<li>Let the dough rest for 30 minutes.<\/li>\r\n\t<li>Divide into 600 g pieces and shape into loaf forms with pointed ends. Lightly roll each piece in the center with a rolling pin.<\/li>\r\n\t<li>Fold each piece so that one side is thin and the other thicker, then lightly press again with the rolling pin.<\/li>\r\n\t<li>Place the stollen on trays and proof for 30 minutes.<\/li>\r\n\t<li>Bake at 180\u00b0C for 40 minutes. When removed from the oven, brush with melted butter and dip in sugar and cinnamon.<\/li>\r\n\t<li>Finally, dust with powdered sugar.<\/li>\r\n<\/ol>\r\n<ul>\r\n\t<li><strong>Panettone<\/strong><\/li>\r\n<\/ul>\r\n<p>Ingredients for the panettone:<\/p>\r\n<ul>\r\n\t<li>500 g Super America flour<\/li>\r\n\t<li>2,700 g sourdough starter (ingredients &amp; method below)<\/li>\r\n\t<li>300 g eggs<\/li>\r\n\t<li>250 g powdered sugar<\/li>\r\n\t<li>200 g honey<\/li>\r\n\t<li>400 g butter<\/li>\r\n\t<li>10 g salt<\/li>\r\n\t<li>200 g milk<\/li>\r\n\t<li>Juice &amp; zest of 1 lemon and 1 orange<\/li>\r\n\t<li>A little vanilla<\/li>\r\n\t<li>30 g fresh yeast<\/li>\r\n<\/ul>\r\n<p>Ingredients for the starter (one day before):<\/p>\r\n<ul>\r\n\t<li>1,000 g Super America flour<\/li>\r\n\t<li>250 g old dough (starter)<\/li>\r\n\t<li>350 g powdered sugar<\/li>\r\n\t<li>350 g butter<\/li>\r\n\t<li>350 g eggs<\/li>\r\n\t<li>300 g milk<\/li>\r\n\t<li>30 g fresh yeast<\/li>\r\n<\/ul>\r\n<p>Method for the starter:<\/p>\r\n<ol>\r\n\t<li>Prepare the starter one day before making the panettone.<\/li>\r\n\t<li>Knead all the starter ingredients very well in a mixer with a dough hook for 10\u201315 minutes.<\/li>\r\n\t<li>Cover and leave to rest in a bowl for 12\u201314 hours.<\/li>\r\n<\/ol>\r\n<p>Method for the panettone:<\/p>\r\n<ol>\r\n\t<li>Add the remaining panettone ingredients to the starter and mix with the paddle attachment for 15\u201320 minutes at high speed, until a smooth and soft dough is formed. Let it rest for 1 hour.<\/li>\r\n\t<li>Divide into 500\u2013900 g pieces and shape into balls.<\/li>\r\n\t<li>Place in special panettone molds and proof as needed (4\u20135 hours).<\/li>\r\n\t<li>Optionally, add 500 g chocolate chips or candied fruit cubes or nuts to the dough.<\/li>\r\n\t<li>Bake at 160\u00b0C for 35\u201340 minutes.<\/li>\r\n\t<li>Once cooled, hang the panettone upside down for 6\u20138 hours. You can dust with powdered sugar or coat with melted couverture chocolate.<\/li>\r\n<\/ol>\r\n<ul>\r\n\t<li><strong>Festive Brioche<\/strong><\/li>\r\n<\/ul>\r\n<p>Ingredients:<\/p>\r\n<ul>\r\n\t<li>2,000 g Type 55 flour<\/li>\r\n\t<li>40 g salt<\/li>\r\n\t<li>300 g sugar<\/li>\r\n\t<li>200 g butter or margarine<\/li>\r\n\t<li>200 g eggs or orange juice<\/li>\r\n\t<li>150 g yeast<\/li>\r\n\t<li>A little vanilla<\/li>\r\n\t<li>A little orange zest<\/li>\r\n\t<li>800 g milk or water<\/li>\r\n<\/ul>\r\n<p>Method:<\/p>\r\n<ol>\r\n\t<li>Knead all ingredients together: 3 minutes on 1st speed and 8 minutes on 2nd speed.<\/li>\r\n\t<li>Let the dough rest for 15\u201320 minutes.<\/li>\r\n\t<li>Divide into 150 g pieces and shape into small pointed loaves.<\/li>\r\n\t<li>Lightly press with your hands and shape the head, arms and legs.<\/li>\r\n\t<li>Decorate with pastry decorations and colors as desired.<\/li>\r\n\t<li>Proof for 30 minutes, brush with egg wash, cut the mouth with scissors and make eyes with raisins.<\/li>\r\n\t<li>Bake at 180\u2013200\u00b0C for 20\u201325 minutes with the damper open.<\/li>\r\n<\/ol>\r\n<ul>\r\n\t<li><strong>Rustic Yeast &amp; Sourdough Muffins<\/strong><\/li>\r\n<\/ul>\r\n<p>Ingredients:<\/p>\r\n<ul>\r\n\t<li>400 g Extra Rustic flour<\/li>\r\n\t<li>150 g eggs<\/li>\r\n\t<li>150 g sunflower oil<\/li>\r\n\t<li>150 g butter (82% fat)<\/li>\r\n\t<li>250 g sugar<\/li>\r\n\t<li>200 g chocolate chips<\/li>\r\n\t<li>200 g hazelnuts<\/li>\r\n\t<li>300 g milk<\/li>\r\n\t<li>Sourdough starter (ingredients &amp; method below)<\/li>\r\n<\/ul>\r\n<p>Ingredients for the starter:<\/p>\r\n<ul>\r\n\t<li>100 g Extra Rustic flour<\/li>\r\n\t<li>50 g yeast<\/li>\r\n\t<li>100 g water<\/li>\r\n<\/ul>\r\n<p><em>Mix all the ingredients together and leave in a warm place for about 30 minutes, until the mixture rises.<\/em><\/p>\r\n<p><strong>Method:<\/strong><\/p>\r\n<ol>\r\n\t<li>Mix the starter and all muffin ingredients using the paddle attachment on low speed for 2\u20133 minutes and then for another 2\u20133 minutes on medium speed.<\/li>\r\n\t<li>Fill the molds and let them proof for 1 hour, until risen.<\/li>\r\n\t<li>Bake at 180\u00b0C for about 20 minutes.<\/li>\r\n<\/ol>\r\n<p>For 7 generations, Mills of Loulis has always supported industry professionals, aiming at continuous education, development, and up-to-date information. Subscribe to our newsletter to be the first to receive useful articles, industry news, and information about recipes and products that interest you!<\/p>","protected":false},"author":4,"featured_media":2683,"template":"","class_list":["post-4499","useful_articles","type-useful_articles","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Christmas Recipes from Mills of Loulis<\/title>\n<meta name=\"description\" content=\"Everything is decorated in a festive mood, and despite the challenges of the time, we don\u2019t lose our enthusiasm for Christmas recipes that will add a\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.loulismills.gr\/en\/chrisima-arthra\/christmas-recipes-from-mills-of-loulis\/\" \/>\n<meta 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