KOULOURAKIA COOKIES
Yield: 80 Pieces
Prep: 40 min
Cook: 30 min
In Greece, Easter is the most important celebration of the year, and Koulourakia cookies are a treasured part of the holiday table.
These golden, buttery cookies are twisted into beautiful braids and spirals before baking. Lightly sweet with hints of vanilla or orange, they have a tender crunch that makes them perfect for sharing with family and friends.
One bite feels like a joyful taste of a Greek Easter celebration.
INGREDIENTS
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8.8 oz of butter, room temp
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1 ½ cup plain white sugar
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2 ½ tsp baking ammonia
sub with 2 ½ tsp double acting baking powder -
½ cup lukewarm milk
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4 medium eggs
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1 Tbsp vanilla extract
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zest of 1 orange
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35 oz all-purpose flour
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2 egg yolks and 1 Tbsp of water for glazing
DIRECTIONS​
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Chop the butter and mix with the sugar until it's creamy & fluffy.
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Warm the milk until lukewarm and remove the pot from heat. Add the baking ammonia and whisk until fully dissolved. Set aside.
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In the butter-sugar mixture, add eggs one at a time, giving enough time for each egg to be fully absorbed before adding the next. Pour in the vanilla extract, orange zest and milk mixture. Mix to combine. Add the flour a little bit at a time, while mixing.Once ingredients combine, the dough should be soft and not too sticky.
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Cover the dough with plastic wrap and let rest for 30 min.
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On a clean working surface, take small pieces and make long cords. Make them any shape you like.
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Line a large baking sheet with parchment paper and lay the Koulourakia, leaving some space between because they rise as they bake.
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In a small bowl, add the egg yolks and 1 Tbsp of water and whisk with a fork. Brush the top of the Koulourakia and bake in a preheated 400* oven for 15-20 minutes, until fully cooked and golden brown on the outside.
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Let the Koulourakia cool down completely on a wire rack and store in airtight containers for up to 3 weeks.
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