Greek roxakia  (cocoa and cinnamon syrupy dough cookies)


  • Fresh yeast 70 gr
  • Milk 1 cup
  • Olive oil 1 cup
  • Salt 1/2 teaspoon
  • Eggs 4
  • Baking powder 1 sachet
  • All-purpose flour 1 kg
  • Vanilla powder 2
  • Orange 1 ( only the zest )
  • Cocoa powder 3 tablespoons
  • Walnuts 1 small cup ( or almonds , coarsely chopped )
  • Cinnamon 1 tablespoon
For the syrup
  • Sugar 3 1/2 glasses
  • Water 3 1/2 glasses
  • Lemon 1/2 ( the juice )
  • Ginger 2 leaves


In a big bowl add the fresh yeast,the milk,the olive oil,the salt,the eggs,the baking powder,the flour,the vanilla powder and the orange zest.Knead all the ingredients.Then when the dough has combined,divide it into two parts.In another bowl,add one part of the dough and add the cocoa powder,the coarsely chopped walnuts (or almonds),the cinnamon and knead until the ingredients combine.Divide both kinds of dough into 3 or 4 balls.You must have an equal number of vanilla and cocoa dough balls.Roll out one vanilla ball into a thick sheet using a rolling pin.Then shape one of the cocoa balls into a roll like a salami.Place it on the vanilla sheet.Roll it up and cut it with a knife into small rolls 3 cm approximately ( it gives 12 rolls ).Press slightly the rolls with your palm.Follow the same procedure with the remaining dough balls ( they give 40 rolls).Place them into a slightly greased roasting pan,allowing room for spreading and bake in preheated oven at 180 degrees for 15-20 minutes approximately (depending on the oven).When they are brown remove them from the oven.

In the meanwhile prepare the syrup.In a pan add the water,the sugar,the lemon juice and the ginger leaves,bring to a boil and simmer for 7 – 10 minutes.When the syrup is ready pour it over the roxakia in the roasting pan,leave them for a while to absorb the syrup,turn them upside down to absorb syrup on both sides,leave them in the syrup for a while and serve them.

* You can pour the syrup when both the roxakia and the syrup are hot or when the syrup is hot and the roxakia cold.

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