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 (AUTHENTIC)
Receipe was handed down from my my grandfather (Via my aunt who used to make hundreds every Easter and New Years for parties that lasted at least 3 days) This receipe can be halved or quartered.
Provided by Jeaniebean2004
Categories Dessert
Time 45m
Yield 8 dozen cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 680.2, Fat 33.6, SaturatedFat 6, Cholesterol 238.2, Sodium 282.1, Carbohydrate 79.8, Fiber 1.9, Sugar 25.7, Protein 14.4
KOULOURAKIA
Koulourakia are traditional orange-flavored spiced Greek Easter cookies that are made around the time of the Christian holiday.
Provided by Vera Abitbol
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Sift the flour and baking powder together.
- Place the caster sugar into the bowl of a food processor.
- Add the soft butter and, using the whisk attachment, beat for 5 to 7 minutes on medium speed, until the mixture becomes very creamy.
- Change to the beater attachment, and at medium speed, add, one at a time, the orange zest, vanilla seeds, mastic, cloves, and salt.
- Then add the eggs one by one. Wait until each egg is fully incorporated before adding another.
- Dissolve the ammonium bicarbonate in the orange juice, and immediately add to the bowl.
- Reduce the speed of the food processor, and add the flour in 3 batches.
- As soon as the flour has been added, and the dough is formed, stop beating.
- The cookie dough should be soft and very supple.
- Cover and let stand 20 minutes at room temperature.
- Preheat the oven to 350°F (175°C).
- In another bowl, whisk together the ingredients for the glaze. Set aside.
- Line a baking sheet with parchment paper.
- Divide the dough into about 75 pieces the size of a large walnut, and shape into braids, twists, snails, or figures of eight shapes.
- Place the koulourakia on a baking sheet lined with baking paper, making sure they are evenly spaced apart.
- Brush with the glaze, and sprinkle with sesame seeds.
- Allow the glaze to dry for 5 minutes, then bake for about 25 minutes or until golden brown.
- Remove from the oven, and allow to cool on a rack.
- Store the koulourakia in an airtight metal box to keep them crisp.
Nutrition Facts : ServingSize 1 cookie, Calories 127 kcal, Carbohydrate 17 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 105 mg, Fiber 1 g, Sugar 6 g
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.
SESAME GREEK EASTER COOKIES (KOULOURAKIA)
Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
Provided by Tonkcats
Categories Dessert
Time 22m
Yield 48 cookies
Number Of Ingredients 9
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.
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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