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Koulourakia

Koulourakia are traditional orange-flavored spiced Greek Easter cookies that are made around the time of the Christian holiday.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Resting Time
15 mins
Total Time
1 hr 40 mins
Servings: 75 cookies
Calories: 127 kcal
Course: Dessert
Cuisine: Greek

Ingredients

For the dough
  • 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)
For the glaze
  • 2 egg yolks
  • 2 tablespoons caster sugar
  • 4 tablespoons water
For the topping
  • white sesame seeds
Equipment
  • food processor

Instructions

Dough
    Cup of Yum
  1. Sift the flour and baking powder together.
  2. Place the caster sugar into the bowl of a food processor.
  3. Add the soft butter and, using the whisk attachment, beat for 5 to 7 minutes on medium speed, until the mixture becomes very creamy.
  4. Change to the beater attachment, and at medium speed, add, one at a time, the orange zest, vanilla seeds, mastic, cloves, and salt.
  5. Then add the eggs one by one. Wait until each egg is fully incorporated before adding another.
  6. Dissolve the ammonium bicarbonate in the orange juice, and immediately add to the bowl.
  7. Reduce the speed of the food processor, and add the flour in 3 batches.
  8. As soon as the flour has been added, and the dough is formed, stop beating.
  9. The cookie dough should be soft and very supple.
  10. Cover and let stand 20 minutes at room temperature.
  11. Preheat the oven to 350°F (175°C).
Glaze
  1. In another bowl, whisk together the ingredients for the glaze. Set aside.
  2. Line a baking sheet with parchment paper.
  3. Divide the dough into about 75 pieces the size of a large walnut, and shape into braids, twists, snails, or figures of eight shapes.
  4. Place the koulourakia on a baking sheet lined with baking paper, making sure they are evenly spaced apart.
  5. Brush with the glaze, and sprinkle with sesame seeds.
  6. Allow the glaze to dry for 5 minutes, then bake for about 25 minutes or until golden brown.
  7. Remove from the oven, and allow to cool on a rack.
  8. Store the koulourakia in an airtight metal box to keep them crisp.

Notes

  • This recipe is for more or less 3 lbs (1.350kg) of flour, so be sure to incorporate it in 3 batches to assess the texture of the dough because you may need more or less.
  • It is important that all the ingredients are at room temperature.
  • Beat the butter and sugar well so that the sugar melts, and the mixture is creamy.
  • Do not knead the dough for too long after the flour has been incorporated.