Koulourakiagreeksesametwistcookies Recipes

EASY EASTER GREEK COOKIES: KOULOURAKIA RECIPE

Steps:

• Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
• Sift together the flour and baking powder and set aside. (see recipe note).
• Place the sugar and the orange zest in the bowl of a stand mixture. Rub these two ingredients together for 2-3 minutes with your fingertips. Notice the change in color and aroma as the sugar absorbs the oils from the orange.
• Add the room temperature butter with the paddle attachment, beat until light and fluffy, approximately 5 minutes. Make sure to scrape down the sides of the bowl a few times.
• Add the eggs, one at a time beating well and scraping down the sides of the bowl between each addition.
• Add the egg yolk and again, beat well and scrape down the sides of the bowl.
• Add the milk, orange juice, vanilla extract, and ouzo (if using), beat together for 30 seconds. The mixture will appear curdled.
• At low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky.
• Optional: cover the dough with plastic wrap and chill for 20 minutes before rolling.
• With a medium-sized cookie scoop, portion all the dough. You should have 40 smalls balls of dough, each weighing 25 grams.
• Roll each ball of dough into a 7-inch log. Shape into desired shapes (braids, pinwheels, twists, etc.) Refer to the pictures in the post.
• Place on parchment-lined cookie sheets about 1 inch apart.
• Brush with egg wash and sprinkle with sesame seeds.
• Bake for 15 minutes or until the underneath of the cookies turns golden brown.
• OPTIONAL: During the last minute of the baking, switch to broil for the tops to become slightly golden.
• Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to completely cool down.
• Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.

SESAME GREEK EASTER COOKIES (KOULOURAKIA)

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.

KOULOURAKIA RECIPE (GREEK EASTER COOKIES)

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.

GREEK HOLIDAY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 2 eggs; beat well. Beat in orange juice and vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Shape each into a 6-in. rope; fold in half and twist twice. Place 2 in. apart on ungreased baking sheets. , In a small bowl, beat the remaining 2 eggs; brush over dough. Bake at 350° for 7-12 minutes or until edges are golden brown. Remove to wire racks.

KOURAMBIATHES (GREEK COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended.
• Shape dough into crescents and place 2 inches apart on the prepared baking sheets.
• Bake in preheated oven just until bottoms and edges begin to brown, 15 to 20 minutes. Dust heavily with confectioners' sugar before they are completely cool.

KOULOURAKIA (GREEK SESAME TWIST COOKIES)

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.