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 SMYRNEIKA (SMYRNA BISCUITS)
These biscuits are traditionally made by the Greeks of Smyrna and their descendants. They are lovely to have with coffee and/or tea. Baking ammonia can be purchased at drugstores in North America. The yield I mention is arbitrary as it depends on the shape and size of the biscuits you make.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Sift the flour into a large bowl. Make a well in the centre and add melted butter, eggs, salt, sugar and vanilla. Dissolve baking ammonia in the milk and add that to the flour mixture, too.
- Knead the ingredients together well until you have a soft, pliable dough.
- Shape dough into shapes of your choosing. 'S' shapes, braids and snails are popular in Greece.
- Place on a greased cookie sheet, or parchment-lined or silpat and brush with beaten egg white.
- Bake at 375F (180C) for 20 minutes.
- Note: If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be more authentic.
Nutrition Facts : Calories 1445.1, Fat 52.5, SaturatedFat 31.2, Cholesterol 267.2, Sodium 1186.2, Carbohydrate 211.3, Fiber 5.6, Sugar 51.4, Protein 28.4
SESAME KOULOURAKIA (BISCUITS)
This is a kind of biscuit made in Greece with baking ammonia - I believe you can find this in drugstores in North America. Light and high-rising, not too sweet. A rather 'plain' kind of biscuit that is well-suited for dunking in coffee or tea. The number of biscuits I mention is arbitrary. It really depends on the shapes you're making and how large or small you make them.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Cream butter with sugar until fluffy and quite pale-coloured (about 5-6 minutes). Add the eggs, one at a time. Dissolve baking ammonia in the milk and add milk to the butter/egg mixture.
- Add the flour, baking powder and vanilla and mix until you have a pliable dough that doesn't stick to the sides of the mixing bowl (you may need to add a bit more flour as this recipe is from metric and actually calls for a kilo of flour which equals 2.2 lbs).
- Shape the dough into whatever shapes you desire. In Greece, we shape it into rings, snails, Ss, braids - you are only limited by your imagination. Do try to keep the shape down to a size that will comfortably fit into your coffee cup for dunking though - and remember - they'll puff up in baking. Brush shapes with water and sprinkle generously with sesame seeds. Place on greased cookie sheets, or parchment-lined cookie sheets, or silpat.
- Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown.
- Store in an airtight container.
- Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki.
Nutrition Facts : Calories 1510.1, Fat 79.1, SaturatedFat 35.1, Cholesterol 268.6, Sodium 523.4, Carbohydrate 172.6, Fiber 10.5, Sugar 42.8, Protein 31.2
KOULOURAKIA (BUTTER COOKIES)
Make and share this Koulourakia (butter cookies) recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Combine the flour, baking powder, salt and set aside.
- In a large bowl, combine butter and sugar and beat until fluffy.
- Add egg, brandy and vanilla, beating well.
- Add flour mixture, a little at a time, beating in well after each addition.
- On a lightly floured surface, roll 1 teaspoon of dough into a 6-inch rope, fold in half and twist 2 or 3 times, pinch ends together.
- Place 1 inch apart on 3 greased cookie sheets.
- Brush with egg/milk mixture.
- Sprinkle with sesame seeds.
- Bake 10-13 minutes in a preheated 180C (375F) oven until golden.
- Cool on rack.
- Store in an air tight container at room temperature.
Nutrition Facts : Calories 672.1, Fat 29.5, SaturatedFat 16, Cholesterol 161.6, Sodium 446.1, Carbohydrate 86, Fiber 2.7, Sugar 29.9, Protein 11
KOULOURAKIA (GREEK SESAME TWIST COOKIES)
These are called Koulourakia in Greece, and is traditionally served at Easter and Christmas time, but they are wonderful to make at any time. After you have twisted the dough 4-5 times you can shape it into any shape you desire before baking, I shape it into a candy cane form for Christmas. Store these in an airtight container
Provided by Kittencalrecipezazz
Categories Dessert
Time 54m
Yield 30-35 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Grease a cookie sheet/s.
- In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
- Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
- In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
- Divide the dough into six balls.
- Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
- Fold rope lengthwise in half.
- Twist folded rope 4-5 times.
- Place on the prepared baking sheet.
- Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
- Bake for about 20 minutes or until light golden brown.
- Cool completely before storing.
Nutrition Facts : Calories 160.2, Fat 7.7, SaturatedFat 3.8, Cholesterol 28.3, Sodium 77.9, Carbohydrate 20.6, Fiber 0.5, Sugar 7.8, Protein 2.2
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
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- Have both the unsalted and plant butters in room temperature. Add them in a mixer and mix in medium speed for approximately 5 minutes until you have a smooth and fluffy mixture.
- Continue mixing by adding the orange juice, brandy, egg yolk, vanilla extract, orange zest and baking powder.
- Once everything is incorporated add the flour and mix until the ingredients are combined and the dough is soft but not too sticky (if it is sticky, you may need to add 30g - 80g extra flour).
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