Greek Easter Cookies Paschalina Koulourakia Food

SESAME GREEK EASTER COOKIES (KOULOURAKIA)

Steps:

• Cream butter. Add sugar gradually.
• Add eggs one at a time alternately with orange juice.
• Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough.
• Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
• Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.

KOULOURAKIA RECIPE (GREEK EASTER COOKIES)

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.

GREEK EASTER COOKIES (PASCHALINA KOULOURAKIA)

Steps:

• In the bowl of a stand mixer equipped with the paddle attachment, beat the sugar and the butter on medium-high speed until light and creamy. Add the orange zest, orange extract, and vanilla extract and mix again for a few seconds until just blended. Add the lightly beaten eggs and process to incorporate fully.
• In the meanwhile, in a small bowl, sift the flour with the baking powder. Add the dry ingredients to the butter and sugar mixture and beat on low speed until the dough is just combined.
• Generously flour a clean work surface, the top of the dough and your hands. Empty the dough and knead it for just a few minutes, adding more flour if necessary, so it does not stick. The dough should feel soft and easy to work with. Try not to incorporate too much flour, or the cookies will not be tender.
• Form the dough into a disk, cover it with plastic wrap, and put it in the refrigerator for 20-30 minutes.
• Preheat your oven to 350˚ F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest for five minutes. Pinch off a small piece of the dough and roll it into a small, walnut-sized ball. Roll it out with your fingers into a thin rope about 7-inches long. Form the rope into a circle and secure the ends. Alternatively, you can also twist the dough and then form little circles with it. Place on the baking sheet. Continue with the rest of the dough until you have formed all your cookies.
• Brush your circles with some of the beaten egg and sprinkle with some pearl sugar (if desired). Bake for 12-14 minutes, making sure not to over bake the cookies. Remove from the oven and transfer to a cooling rack. When they are completely cool, store them in a tin container for up to two weeks (if they last that long)!

GREEK EASTER COOKIES - KOULOURAKIA

Steps:

• Preheat your oven to 375°F In one bowl, mix flour, salt, and baking powder.
• In a second bowl mix the sugar and softened butter until fluffy. Stir in the vanilla, milk and egg. MIx thoroughly. Now slowly blend in the flour mixture until thoroughly mixed.
• Take about a teaspoon of dough and roll on floured counter. Roll until it´s about 5" long, then fold in half and twist. Pinch the ends together. Put on cookie sheet and brush with mix of yolk and milk. Sprinkle the sesame seeds over the top.
• Bake about 13 minutes, until they turn golden brown. Serve cool.