Koulourakia
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5
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Excellent
Koulourakia
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Koulourakia are traditional orange-flavored spiced Greek Easter cookies that are made around the time of the Christian holiday.
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Ingredients
For the dough
- 8⅓ cups all-purpose flour (or more)
- 2¼ cups sheep butter soft, or fresh goat's butter
- 2 cups caster sugar
- orange zest zest of 3 organic oranges
- 1 vanilla bean , seeded
- ¼ tbsp mastic powder
- ¼ teaspoon cloves ground
- 1 pinch salt
- 4 egg at room temperature, large, fresh
- ½ cup orange juice at room temperature, freshly squeezed
- 1 tablespoon ammonium bicarbonate
- ½ tablespoon baking powder (½ envelope)
For the glaze
- 2 egg yolk
- 2 tablespoons caster sugar
- 4 tablespoons water
For the topping
- white sesame seeds
Equipment
- food processor
Instructions
Dough
- 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).
Glaze
- 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.
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.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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