Greek Easter Cookies-Koulourakia
User Reviews
5
Greek Easter Cookies-Koulourakia
Description
The Koulourakia dough combines butter, sugar, eggs, milk infused with dissolved ammonia, fresh lemon zest, orange juice, and vanilla extract, mixed with all-purpose flour and baking powder. The ammonia helps create the cookies' characteristic texture. The dough should be soft and slightly sticky but pliable enough to shape. After resting for an hour, the dough is portioned and rolled into thin cylinders, then shaped into braids, circles, or other traditional forms. An egg wash applied before baking provides a shiny surface and golden color.
Baked at 175°C (350°F) for 20 to 25 minutes, the cookies develop a light, tender crumb with a delicate citrus aroma. The recipe makes approximately 100 cookies. Proper dough consistency is critical to avoid hardening; the amount of flour may vary slightly. The cookies expand during baking; spacing is important.
Baking a test batch to confirm oven timing and dough consistency is advised since ovens vary. These cookies are commonly served during Easter celebrations and are enjoyed for their texture and mild sweetness.
Ingredients
- 1 cup butter 250 grams
- 2 cups white sugar 440 grams
- 4 egg medium
- 1 cup milk 250 ml, whole
- 1 orange juiced
- 1 lemon zested
- ½ teaspoon vanilla extract
- 1 tablespoon ammonia heaping tablespoon, 20 grams
- 1 teaspoon baking powder 10 grams
- 1.3 kg all-purpose flour Please see notes bellow
Instructions
- Put the sugar, eggs, and butter in a mixer bowl and beat for a few minutes.
- Add the lemon zest, vanilla extract, and orange juice and beat for a few more minutes.
- Dissolve the ammonia in the milk and mix the baking powder in a cup of flour.
- Add the milk to the mix. While beating, add the cup of flour with the ammonia. Continue adding the rest of the flour until the dough is soft and sticks slightly to the fingertips but is pliable. Please see the recipe notes.
- Let the dough rest for an hour.
- Start forming the cookies. Pinch off a small dough ball about 1 inch / 3 cm in diameter and roll it into a thin cylinder.Shape the cookies in any shape you like. Braids, circles, or even flowers.Place cookies on a parchment paper lined baking sheet and brush them with the eggwash.
- Bake cookies at 175°C / 350°F for 20 to 25 minutes.
Notes
- The dough consistency is crucial; it should be soft and slightly sticky but pliable to avoid hard cookies.
- The amount of flour may vary; avoid adding extra flour if the dough feels ready to prevent dryness.
- Leave enough space between cookies on the baking sheet as they will approximately double in size.
- Bake a small test batch first to determine the exact baking time suitable for your oven.
- This recipe yields about 100 cookies, suitable for festive gatherings such as Greek Easter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 100cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 23mg | 1% |
| Potassium | 23mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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