Greek easter Cookies with Vanilla - Orange Flavor *Koulourakia* / Cookie / Biscuit
Delicious Greek cookies with soft crumb full of flavor and a beautiful golden brown colour. Create and enjoy!
Butter-50 g
Flour - 220 g
Sugar -80 g
Orange juice - 50 ml
Egg - 2 pieces (1-in the dough, 1-in the glaze)
Salt-1 pinch
Baking powder - 1 tsp
Sesame-30 g
Orange peel - 1 tbsp.
#cookies #cookiesrecipe #easter #eastercookies #biscuit #greekcookies #greekcourse #mixertv #desert #orangecookies #koulourakiarecipe
Koulourakia Recipe - Traditional Greek Easter Cookies Recipe
Eggless Koulourakia Cookies – Traditional Greek Easter cookies made with flour, orange zest, orange juice, vanilla and sesame seeds. These buttery and citrusy cookies are crispy on the outside and tender on the inside. So good with a cup of coffee or tea!
DETAILED RECIPE:
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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!
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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
Koulourakia with sesame seeds
Ingredients:
1 cup butter (2 sticks) room temperature
1 1/2 cup sugar
3 large eggs
1/2 cup orange juice
6 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 cup sesame seeds
1 large egg
6 tbsp milk
How to Make Greek Butter Cookies | Easter Koulourakia
EASTER KOULOURAKIA
XXXX
Makes roughly 6 dozen cookies
Timing: 30 minutes prep, 2 hours resting, XX baking
Equipment needed: hand mixer
Ingredients
2 sticks room temperature butter
1 ½ cup sugar
1 tsp vanilla
4 eggs plus one yolk
½ cup orange juice
½ tsp baking soda
3 tsp baking powder
6 ½ cups flour
Food dye, I use pink, green, purple and orange
2 tbsp water
Fun Easter sprinkles
Instructions
Add your softened butter to a large mixing bowl, and mix it to soften even further.
Add your sugar to the bowl, and cream together until they are well incorporated and begin to become fluffy.
Add your 1 tsp vanilla, and continue beating until incorporated
Add your baking soda into your orange juice, and let it begin to bubble. Slowly add into your butter mixture and mix until combined.
Once combined, with your mixer on, add one egg at a time. Make sure to add each egg only after the one prior has been fully combined.
Add your baking powder into your flower, and lightly whisk to combine.
Slowly add your flower into the wed mixture, using your hand mixer to combine, until you have about one cup of flower left to add.
Using your hands to mix, add the remaining flower slowly and knead to cully combine.
Once dough is fully combined, it should no longer be sticking to your hands.
I split the dough into four equal parts, and using gloves, I take one portion of dough and add food dye and knead until fully combined. You can add as much or as little food coloring as you want, the less you use the more muted the colors will be. The more dye you use the more vibrant the colors will be. (I use green, orange, pink and purple). Repeat this step for all colors.
Once all of your dough is dyed, you can place each color dough in a zip lock and refrigerate for a minimum of two hours.
Once ready to roll remove your dough from the refrigerator when you’re ready to bake. Preheat your oven to 350.
Take about a 1’’ ball of dough, and roll out evening to about 9’’ long and about ½’’ thick. In your hands, fold the dough in half, and twist the two legs three times. And place directly on your baking sheet (I use nonstick baking sheets, but if you don’t have some make sure to place down parchment paper.)
Continue step 13 until all of your dough has been used. You can place your cookies about a half inch away from the others on the baking sheet. These cookies will not spread when baking.
Once all of your cookies are formed, brush the tops of your cookies with a simple egg wash (one yolk mixed with two tbsp water) and add some fun Easter sprinkles on top.
Bake your cookies for about 20 minutes. Remove from oven and let them cool completely.
Enjoy!