Best Koulourakia Authentic Recipes

EASY EASTER GREEK COOKIES: KOULOURAKIA RECIPE

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.

KOULOURAKIA - GREEK BUTTER COOKIES

Steps:

• Cream butter until light and fluffy.
• Add sugar and beat the mixture until it lightens in color and is creamy.
• Add the eggs one at a time, beating well after each one. Stop mixer and scrape down bowl.
• Add the whisky, vanilla, and orange juice.
• Turn mixer tow low speed. Combine the baking powder, baking soda, and salt with 1 cup of flour, and add it to the mixer. Scrape down bowl.
• Gradually beat in 3-4 additional cups of flour until a soft dough forms and the dough starts to release from the sides of the bowl. You want it to be a soft - not stiff dough - so once it starts pulling away from the sides of the mixing bowl, stop adding flour.
• Cover in plastic and let rest for 30 min. This step can be done a day ahead. Resting and refrigerating the dough is essential, or else you won't be able to roll out the cookies.
• Once the dough has chilled, form the cookies by taking a heaping teaspoon of dough and rolling it into a 5 to 6-inch long piece. Fold in half and twist together.
• Place 1 inch apart on a parchment or greased foil- lined baking sheet. Continue until all twists are formed.
• Whisk together 1 large egg with 1 tablespoon milk and glaze cookies with a pastry brush. Top with sesame seeds (optional).
• Bake in a pre-heated 350-degree oven for 15 to 25 minutes, or until golden in color. If you're baking multiple cookie sheets at once, place one on the top rack and one underneath and switch half way through.
• Remove to a rack and cool. Store in covered containers.

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.

KOULOURAKIA (AUTHENTIC)

Steps:

• Beat together vanilla, oil and eggs.
• Add sugar, salt and baking powder and mix.
• Add about half of the flour and mix. Gradually add the remaining flour until mixture comes away from the bowl. Do not over-add flour.
• Pinch off pieces of dough and roll into pencil-thin strips about 6 inches long. Fold in half and twist into a rope. Place 1 inch apart on ungreased cookie sheets.
• Brush with beaten egg and sprinkle with poppy seeds.
• Bake 350 about 15 minutes.