Koulourakia Ii Recipes

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KOULOURAKIA RECIPE (GREEK EASTER COOKIES)



Koulourakia recipe (Greek Easter cookies) image

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

250g butter (8.8 oz.)
1 1/2 cup plain white sugar
13g powdered baking ammonia (2.5 tsp, flat). If you have trouble finding baking ammonia, or you don't like the taste, you could substitute with 2.5tsp double acting baking powder.
1/2 cup lukewarm milk (130ml)
4 medium eggs
1 tbsp vanilla extract
zest of 1 orange
1kg all-purpose (plain) flour (35 oz.)
2 egg yolks and 1 tbsp water for glazing the koulourakia

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



Koulourakia image

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

8⅓ cups all-purpose flour ((or more))
2¼ cups sheep's (or fresh goat's) butter (, soft)
2 cups caster sugar
zest of 3 organic oranges
1 vanilla bean (, seeded)
¼ tbsp mastic powder
¼ teaspoon ground cloves
1 pinch salt
4 large fresh eggs (, at room temperature)
½ cup freshly squeezed orange juice ( , at room temperature)
1 tablespoon ammonium bicarbonate
½ tablespoon baking powder ((½ envelope))
2 egg yolks
2 tablespoons caster sugar
4 tablespoons water
White sesame seeds
Food processor

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

KOULOURAKIA II



Koulourakia II image

S shaped cookies sprinkled with sesame seeds.

Provided by PA.GRANNY

Categories     Greek Recipes

Yield 24

Number Of Ingredients 11

½ cup butter
¼ cup shortening
3 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
3 tablespoons sesame seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter or margarine and butter. Add sugar , flour, baking powder, 1 egg , vanilla, ground cinnamon, nutmeg and milk.
  • Chill dough until easy to handle.
  • On a floured board roll tablespoon size pieces into ropes. Place on cookie sheet in S shapes. Brush with remaining egg that is beaten with 1 tablespoon water. Sprinkle with sesame seeds.
  • Bake at 350 degrees F (175 degree C) for 10 to 12 minutes.

Nutrition Facts : Calories 142 calories, Carbohydrate 16.9 g, Cholesterol 26.1 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 76.3 mg, Sugar 4.5 g

KOULOURAKIA II



Koulourakia II image

S shaped cookies sprinkled with sesame seeds.

Provided by PA.GRANNY

Categories     Greek Recipes

Yield 24

Number Of Ingredients 11

½ cup butter
¼ cup shortening
3 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
3 tablespoons sesame seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter or margarine and butter. Add sugar , flour, baking powder, 1 egg , vanilla, ground cinnamon, nutmeg and milk.
  • Chill dough until easy to handle.
  • On a floured board roll tablespoon size pieces into ropes. Place on cookie sheet in S shapes. Brush with remaining egg that is beaten with 1 tablespoon water. Sprinkle with sesame seeds.
  • Bake at 350 degrees F (175 degree C) for 10 to 12 minutes.

Nutrition Facts : Calories 142 calories, Carbohydrate 16.9 g, Cholesterol 26.1 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 76.3 mg, Sugar 4.5 g

KOULOURAKIA (AUTHENTIC)



Koulourakia (Authentic) image

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

1 teaspoon vanilla
1 cup oil
8 eggs
1 cup sugar
1 pinch salt
4 teaspoons baking powder
4 1/2 cups flour, -approximate . use only enough to make batter come away from bowl
poppy seed
1 beaten egg, mixed with
1 tablespoon milk

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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