How To make Koulourakia(Greek Easter Cookies)
-Theresa Grant, HWWK11b 2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 t Vanilla
1 Egg yolk beaten with 1 tbl
-milk for glaze 3 tb Sesame seed
DESCRIPTION: These golden twists are usually baked on Holy Thursday. Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1" apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage. From "The Joy of Cookies," formatted by Theresa Grant, HWWK11b.
How To make Koulourakia(Greek Easter Cookies)'s Videos
Koulourakia: Greek Easter Butter cookies/ 2 Ways!
Once you try these Greek butter cookies, known as koulourakia, you will make them all year long. These cookies are flavored with vanilla, citrus (optional), and even chocolate. The dough is made with basic pantry staples and then twisted into all sorts of beautiful shapes. Get the coffee ready and call the kids into the kitchen for some fun baking time!
Print this recipe here:
For the vanilla cookies:
• 1-pound unsalted butter at room temperature
• 1 and 1/2 cups (350g) granulated sugar
• 4 whole eggs
• 2 egg yolks
• 1/2 cup heavy whipping cream
• zest of 2 large lemons/oranges, optional
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1 and ½ teaspoon baking powder
• 8 cups (1.16kg) all-purpose flour
• egg wash: 4 egg yolks plus 4 tablespoons water
For Chocolate (half batch):
• ¼ cup (20g) cocoa powder
• ¼ cup of water
• 1 teaspoon instant coffee
• 2 tablespoons granulated sugar
• 4 ounces (113g) melted chocolate
Optional toppings:
• Granulated sugar
• Sesame seeds
Optional flavorings:
• Anise seeds
• Almond extract
• Ground cardamom seeds
• CinnamonOfficial Facebook Page:
INSTRUCTIONS
Preheat the oven to 350 °F, 180 °C.
In a tabletop mixer with the paddle attachment, beat the butter with the sugar until fluffy.
Add the vanilla extract and beat until incorporated.
Beat the eggs and yolks with the sugar mixture until fluffy.
Add the heavy whipping cream and beat well.
Sift together the flour, salt, and baking powder.
Zest the lemons over the flour mixture and mix to combine.
Add the flour mixture in a few batches while the mixer is beating all of the ingredients on a low speed.
Beat until well combined. Check the dough and add 1/2 cup more all-purpose flour if needed to form a dough that is soft but not sticky. Adding too much flour will make the cookies dry and hard.
Transfer half of the dough into a bowl or on a clean surface and cover with plastic or with a towel.
Make the chocolate mixture: Combine the semi-sweet chocolate, cocoa, instant coffee, and sugar in a small bowl. Pour hot water on top and mix well until smooth. Microwave for 15-20 seconds if needed. Set aside to cool completely.
Add the cooled chocolate mixture to the remaining dough in the mixture. Beat until incorporated. Set aside and cover with a kitchen towel. Allow to rest for 30 minutes.
Form the dough into walnut, or golf ball-sized rounds.
Roll each round out into about 8-inch cylinders.
Fold in half and twist until a twist is formed.
To make the vanilla& chocolate cookies, follow the video tutorial. Basically, form 2 ropes (1 vanilla and 1 chocolate) Set them side by side so that they are touching. Twist together and form the twist into a circle and connect the ends.
Place onto a baking sheet lined with parchment paper.
Continue until all of the cookies are formed.
To make the egg wash, combine the egg yolks with water and whisk well until smooth.
Brush the egg wash over each cookie.
Sprinkle sugar or sesame seeds on top of the cookies or leave them plain.
Bake 35-45 minutes or until the cookies are golden brown. Rotate trays (place the bottom tray on the top rack and the top tray on the bottom for even baking) halfway through baking.
Allow the cookies to cool completely.
Store them in an airtight container.
Serve with tea or coffee.
Enjoy!
NOTES
Use 1/4 cup of coffee instead of instant coffee plus water. This recipe will make 80 individual twist cookies or 40 vanilla & chocolate twists. Make-Ahead Instructions: The cookies may be formed and stored in the freezer (unbaked) until they harden. Then, transfer the frozen cookies into a freezer bag and store it in the freezer for up to 1 month.
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How to make Koulourakia - The traditional Greek Orange Butter Cookies
#greekfood #comfortfood #littlecookingtips #koulourakia #buttercookies
These delicious and crisp cookies are a staple in Greek cuisine, especially during Easter. Koulourakia must be both crispy and not very dense. Crispiness is the texture you are looking for. You want these cookies to crack and leave crumbs, just like biscotti or English biscuits do.
They are also a very versatile sweet treat. It can be served as a grab-and-go breakfast, a treat and a dessert. But mostly koulourakia are an excellent side treat with a cup of coffee or tea. Enjoy!
The ingredients:
For about 40 cookies
- 1kg / 35oz / 2.2lb (8 cups) all-purpose flour
- 250g / 8.8oz (2 sticks and 1 1/2 tablespoons), softened unsalted butter *
- 350g / 12oz / 0.7lb (1 3/4 cups) sugar
- 2 tsp baking powder
- 4 medium-sized eggs (+1 for glazing)
- 2 tbsp (from 2 medium-sized oranges) orange zest
- 1 tbsp vanilla
- 125ml (1/2 cup) milk
*leave the butter in room temperature for at least an hour before using it.
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Greek Easter Cookies Recipe
Easter Greek Cookies also know as Koulourakia are crispy on the outside and tender on the inside. They are traditionally made around Easter but also perfect for a church day and festival.
Recipe:
Koulourakia (Greek Easter Cookies) Recipe Tutorial - Olivia Goes Global
Koulourakia are buttery and citrusy cookies native to Greece and are commonly made for Easter. Made with a rich, eggy, dough and shaped into long braided canes, they're an iconic treat that pairs perfectly with a steaming cup of coffee or tea. Learn how I make Koulourakia, based on a recipe given to me from a dear Greek friend when I began my baking career.
Find the full recipe on my blog:
About Olivia Goes Global
Welcome to Olivia Goes Global where we explore and celebrate the world’s cultures through food and the arts. I’m Jenna and I’m a professional baker and world traveler with an ongoing curiosity to learn about the world around us. I’ll show you how you can jet-set around the world and satisfy your wanderlust craving without ever leaving home. You’ll learn how to bake authentic global recipes, make culturally inspired crafts, and learn fun facts about other cultures. Together, we’ll explore something new. Together, let’s go global!
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Koulourakia (Greek easter biscuits)
#koulourakia #greekrecipes #homemade #easter #biscuitrecipe #biskota #biskotacaji #karkanaqe #easter2021
Recipe:
250 g butter room temperature
1 cup caster sugar
2 large eggs room temperature
Zest of 2 oranges
Juice of ½ orange
2 tsp baking powder sifted
⅛ tsp soda
⅛ tsp salt
4 cups flour sifted
▪️Mix the softened butter and the sugar with a mixer until the mixture resembles thickened cream
▪️Add the eggs one at a time and mix well
▪️Add the orange zest, orange juice and vanilla extract (optional)
▪️Start adding all the dry ingredients in small amounts: flour, soda, baking powder, salt.
▪️Let the dough rest for 30 min. ▪️Form the cookies and bake on a preheated oven at 180°C for 20 min.
Greek Butter Cookies/ Koulourakia
ΚΟΥΛΟΥΡΑΚΙΑ
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Makes about 80 cookies:
1 pound unsalted butter at room temperature
1 and 1/2 cups granulated sugar
4 whole eggs
2 egg yolks
1/2 cup heavy whipping cream
zest of 2 large lemons
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
6 and 1/2 -7 cups all purpose flour
egg wash: 4 egg yolks plus 4 tablespoons water
In a tabletop mixer with the paddle attachment, beat the butter with the sugar until fluffy.
Add the vanilla extract and beat until incorporated.
Beat the eggs and yolks with the sugar mixture until fluffy.
Add the heavy whipping cream and beat well.
Sift together the flour, salt, and baking powder.
Zest the lemons over the flour mixture and mix to combine.
Add the flour mixture in a few batches while the mixer is beating all of the ingredients on a low speed.
Beat until well combined. Check the dough and add 1/2 cup more all purpose flour if needed to form dough that is not very sticky and so that it is easy to work with.
Set aside and cover with a clean towel.
Allow the dough to rest at room temperature at least 30 minutes.
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Form the dough into walnut, or golf ball sized rounds.
Roll each round out into about 8 inch cylinders.
Fold in half and twist until a braid forms.
Place onto a baking sheet lined with parchment paper.
Continue until all of the cookies are formed.
To make the egg wash, combine the egg yolks with water and whisk well until smooth.
Brush the egg wash over each cookie.
Bake 20-30 minutes or until the cookies are golden brown. Rotate trays (place the bottom tray on the top rack and the top tray on the bottom for even baking) halfway through baking.
Allow the cookies to cool completely.
Store them in an airtight container.
Serve with tea or coffee.
Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!