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
GREEK EASTER ORANGE COOKIES - KOULOURAKIA PORTOKALIOU
Steps:
- Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl add the all-purpose flour, baking powder, ground cinnamon, ground cloves and salt. Whisk all together and set aside.
- Preheat oven to 350°F (175 C).
- In a stand mixer add the granulated sugar and olive oil and mix over medium high speed for about 2 minutes.
- Pour the orange juice, vanilla extract and orange zest and mix until incorporated.
- Change the whisk attachment to the dough hook and add the flour mixture in thirds. Mix well after every addition on low speed until an elastic dough is formed. Do not overmix.
- Remove dough from the mixer and place on a clean work surface. The dough should be oily but not sticky.
- Take a small piece of the dough and shape it into a ball using your palms. On a work surface, roll the dough ball into a log. Shape it into a round or twist cookie as shown in the photos.
- Place the shaped cookies in lined baking sheets and bake for 15 to 20 minutes or until they are golden on top and golden brown at the bottom.
- Remove from oven and let them cool for 15 minutes.
- Enjoy with a cup of Greek coffee!
Nutrition Facts : Calories 111 kcal, Carbohydrate 16 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 50 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GREEK EASTER COOKIES - KOULOURAKIA
found atBella Online's Greek Food Editor These sesame cookies are perfect any time, but for many they´re associated with the Easter holidays. not sure of how many cookies it makes!
Provided by Rita1652
Categories Dessert
Time 33m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194.8, Fat 7.9, SaturatedFat 4.3, Cholesterol 40, Sodium 130, Carbohydrate 28.4, Fiber 0.7, Sugar 13.4, Protein 3
KOULOURAKIA (GREEK EASTER COOKIES)
Make and share this Koulourakia (Greek Easter Cookies) recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Dessert
Time 35m
Yield 4 Dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Cream butter, sugar and vanilla. Add 2 eggs and blend well. Add milk and orange juice and beat on high for about 3 to 4 minutes.
- Sift together flour, baking powder and baking soda. Add flour to butter mixture and beat well until a soft dough is formed (add a bit more flour if needed, until dough is no longer sticky but soft).
- Pinch off 1″ balls of dough and shape into a 6″ long rope. Braid the two ends together and place one inch apart on an ungreased baking sheet.
- Beat the remaining egg with the 2 tablespoons of water. Brush each cookie with egg wash. You may sprinkle with sesame seeds at this point, if desired.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
- Cool on rack. These store and freeze well, just place in freezer bags or containers.
- 4 Dozen.
Nutrition Facts : Calories 111.3, Fat 6.2, SaturatedFat 3.8, Cholesterol 27, Sodium 83.9, Carbohydrate 12.5, Fiber 0.3, Sugar 4.4, Protein 1.6
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
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.
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- In a large mixing bowl, use your fingertips to rub together the sugar and orange zest until all of the sugar is evenly moistened with the zest.
- Add the butter and beat on medium-high speed for 5 minutes, stopping to scrape the sides of the bowl occasionally, until the mixture is pale, light and fluffy.
- Add the eggs one at a time, beating for a full minute on medium speed after each addition. Add the milk and vanilla extract and beat to combine.
- Sift the flour, baking powder and salt into the dough a little at a time, and beat on low speed until just combined. Use a rubber spatula to give the dough a final mix and incorporate any pockets of flour. The dough should be soft, but not sticky. Cover with plastic wrap and allow to rest for 20 minutes.
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