KOULOURAKIA RECIPE (GREEK EASTER COOKIES)
The fluffiest and crunchiest traditional Greek Easter cookies recipe (koulourakia) you have ever made! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! Discover how to bake them to perfection with this traditional Greek recipe.
Provided by Eli K. Giannopoulos
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- 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 whisk until fully dissolved. Set aside.
- , whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and the milk & ammonia blend 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 30 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 you make.
- 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 200C/400F fan for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
- Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.
Nutrition Facts : ServingSize 1 cookie, Calories 88kcal, Sugar 3.9g, Sodium 4.9mg, Fat 3g, SaturatedFat 1.7g, UnsaturatedFat 1.1g, TransFat 0g, Carbohydrate 13.6g, Fiber 0.4g, Protein 1.7g, Cholesterol 19.5mg
KOULOURAKIA (GREEK EASTER COOKIES)
Koulourakia are a crispy, orange-scented Greek Easter Cookies that are the perfect treat with coffee or hot chocolate. Yield: 60 (3 inch) cookies
Provided by Sarah
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, and beat until lightly colored. Add the milk, vanilla, orange zest, and baking powder. Mixing as you add.
- Add the flour, a little at a time, while mixing, until you have a soft, but not sticky, dough.
- Cover the dough with plastic wrap and chill 30 min.
- While your dough is resting, preheat your oven to 350F
- Once the dough has rested, dip your fingers in a little flour and pinch off a 1 inch ball of dough. Roll the ball into a 7 inch rope on a lightly floured surface. Fold the rope in half and twist the two strands together to form the cookie. Continue with the remaining dough.
- Place the shaped cookies on a parchment-lined baking sheet, 1 inch apart.
- Brush each cookie with the egg wash (1 egg beaten with 1 Tbsp water). Sprinkle the cookies with sesame seeds, if desired
- Bake the cookies for 15-20 minutes, rotating your baking sheet halfway through baking time for more even cooking. Cookies are done when they are lightly golden.
- Let the koulourakia cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container for up to 3 weeks.
- (This recipe makes a lot of koulourakia) so, if you need to, just cover any excess dough while your first batch bakes, so it doesn't dry out.)
EASY EASTER GREEK COOKIES: KOULOURAKIA RECIPE
These easily recognizable traditional Greek Cookies, aka Koulourakia, are often associated with Greek Easter. Once you taste these not too sweet, slightly crunchy on the outside and tender soft on the inside biscuits, with just a subtle hint of orange and vanilla, you will be making Koulourakia throughout the year.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h13m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
- Sift together the flour and baking powder and set aside. (see recipe note).
- Place the sugar and the orange zest in the bowl of a stand mixture. Rub these two ingredients together for 2-3 minutes with your fingertips. Notice the change in color and aroma as the sugar absorbs the oils from the orange.
- Add the room temperature butter with the paddle attachment, beat until light and fluffy, approximately 5 minutes. Make sure to scrape down the sides of the bowl a few times.
- Add the eggs, one at a time beating well and scraping down the sides of the bowl between each addition.
- Add the egg yolk and again, beat well and scrape down the sides of the bowl.
- Add the milk, orange juice, vanilla extract, and ouzo (if using), beat together for 30 seconds. The mixture will appear curdled.
- At low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky.
- Optional: cover the dough with plastic wrap and chill for 20 minutes before rolling.
- With a medium-sized cookie scoop, portion all the dough. You should have 40 smalls balls of dough, each weighing 25 grams.
- Roll each ball of dough into a 7-inch log. Shape into desired shapes (braids, pinwheels, twists, etc.) Refer to the pictures in the post.
- Place on parchment-lined cookie sheets about 1 inch apart.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake for 15 minutes or until the underneath of the cookies turns golden brown.
- OPTIONAL: During the last minute of the baking, switch to broil for the tops to become slightly golden.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to completely cool down.
- Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 23 mg, Fiber 1 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 2 g
KOULOURAKIA "GREEK TWISTS"
Add an additional 1/4 stick unsalted butter if you want a moister cookie. 1 pound of shortening can be substituted for the 1/2 pound of unsalted butter if desired.
Provided by Ralph Bischoff
Categories Cookies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Melt Butter and beat until smooth. Add eggs (one at a time) beating after each addition. Combine milk to sugar and stir until dissolved. Add butter to mixture and keep beating.
- 2. Blend baking powder with 1 cup flour and add to butter mixture. Add cinnamon, vanilla and anise and beat slightly. Gradually add mixture to remaining flour, knead it by hand until a stiff dough is formed. Shape as desired; place on a greased cookie sheet; brush tops with an additional beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 375 degrees until golden brown ( 10 to 15 minutes)
- 3. I make a small ball and then roll it out until I get a stick about 3/8" in dia and 6" long. Makes 6 to 8 dozen depending on thickness. "MAKE AN ONX"
IRENE'S SWEET KOULOURAKIA
Steps:
- All the ingredients should be at room temperature. Preheat the oven to 350 degrees F. Cream the butter for 5 minutes in a large mixing bowl. Add sugar to the mixture and beat another 5 to 7 minutes. Add eggs and beat until blended. Add the orange juice and the vanilla extract.
- In a large bowl combine the baking powder and baking soda with about 1 cup of flour and stir in the egg mixture slowly. Add the remaining cups of flour gradually. The dough is ready when it leaves the sides of your mixing bowl completely. The dough is soft and pliable.
- Using a Swedish meatball scoop, begin cutting balls out of the dough. Roll out the dough balls in long rope like portions, fold over in half and twist. Place the cookies on a greased baking pan.
- Beat the 2 eggs in a small bowl to make the glaze. Brush the cookies on the pan with the glaze and bake in the oven for 25 minutes until golden brown.
GREEK HOLIDAY COOKIES
Koulourakia are a traditional treat in Greece, where they are usually made for Easter and other celebrations. I enjoy making these buttery, golden Greek cookies to keep me in touch with my heritage. -Nicole Moskou, New York, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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