Koulourakia – Greek Easter Cookies
Traditionally my family makes these for Easter. As a child I looked forward to the evening of the Holy Saturday when my Mom would finally put them on the dinner table!
Ingredients
- 250g butter
- 1½ cup sugar
- 1 cup squeezed orange juice
- Orange zest (grated orange peel)
- 25g powdered baking ammonia (1½ tea spoons)
- ½ cup lukewarm milk
- 4 medium eggs
- 1 tbsp vanilla extract
- 1kg all-purpose flour
- 2 egg yolks and 1 tbsp water for glazing the koulourakia
Preparation
- To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer’s bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
- In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and blend until dissolved. Set aside.
- Add the eggs (in the butter-sugar) mixture one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another.
- Pour in the the vanilla extract, the orange zest and milk (with the ammonia) and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
- Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 20 minutes.
- Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
- Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. (For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies)
- In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200°C for 15 minutes, until nicely coloured.
- Let the koulourakia cool down completely and store in airtight containers for up to three weeks.
I found Angelo’s Mom making Koulourakia very entertaining, take a look.
