Koulourakia Kanelas Greek Cinnamon Biscuits 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 KANELAS (GREEK CINNAMON BISCUITS)



Koulourakia Kanelas (Greek Cinnamon Biscuits) image

We make koulourakia throughout the year as we love to dunk them into our coffee or tea. Easter is the time when EVERYONE brings out their favourite koulourakia recipe and shows off. Baking ammonia can be purchased in drugstores in North America. The yield I posted is arbitrary as it all depends on the shape and size of the biscuits you make.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 6 dozen

Number Of Ingredients 11

4 eggs, plus
1 egg yolk (the white will be used in the wash)
1 1/4 cups sugar
10 cups flour (1 kilo = 2.2 lbs)
3 tablespoons cinnamon
1 teaspoon ground cloves
6 ounces butter, melted and cooled
8 ounces milk, lukewarm
2 teaspoons baking ammonia
1 egg white
2 tablespoons water

Steps:

  • Beat the eggs the sugar until light and fluffy, about 5-6 minutes.
  • Sift flour and spices into a large bowl. Make a well in the centre and add butter and rub into flour with your hands. Add the milk, into which you've already dissolved the baking ammonia, and the egg mixture. Knead well until a soft and pliable dough forms.
  • Shape the koulourakia as you wish. It is traditional to make 'S' shapes, snails and braids here. Place on a greased cookie sheet, or parchment or silpat and brush with egg-white wash.
  • Bake in a preheated 350F (170C) oven for 20-25 minutes. Store in an air-tight container.

Nutrition Facts : Calories 1219, Fat 30.7, SaturatedFat 17.1, Cholesterol 239.1, Sodium 246.3, Carbohydrate 205.9, Fiber 7.6, Sugar 42.6, Protein 28.4

KOULOURAKIA (GREEK BUTTER COOKIES)



Koulourakia (Greek Butter Cookies) image

I got this recipe off a PBS television special on Christmas cookies. These are absolutely delicious with a hot cup of tea!

Provided by Mary Scheffert

Categories     Dessert

Time 35m

Yield 60 cookies

Number Of Ingredients 11

1 lb butter or 1 lb margarine
1 1/2 cups sugar
2 egg yolks, beaten
1/4 cup milk
1/2 teaspoon baking powder
2 teaspoons vanilla
4 -5 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
sesame seeds
beaten egg white

Steps:

  • Preheat oven to 350 degrees F.
  • Line cookie sheets with parchment paper; set aside.
  • In a large mixing bowl, cream butter& sugar until very light& fluffy.
  • Add egg yolks, milk, baking powder, vanilla, cinnamon& baking soda; mix well.
  • Gradually add flour, about 1 cup at a time, until dough is no longer sticky (dough should not stick to your hands, but should not be too dry).
  • Dough should be easy to handle without chilling.
  • Take a 1" lump of dough, and roll into a 6" log on work surface.
  • Sprinkle a few sesame seeds on work surface; roll log over seeds.
  • Form log into a ring or twist; place on parchment-lined cookie sheets.
  • Brush each ring or twist with egg white.
  • Bake 15-17 minutes or until light golden brown.
  • Cool completely on wire rack.
  • Store in airtight container.

Nutrition Facts : Calories 106.7, Fat 6.4, SaturatedFat 4, Cholesterol 22.7, Sodium 68.5, Carbohydrate 11.5, Fiber 0.2, Sugar 5, Protein 1

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