Koulourakia: Greek Easter Cookies
User Reviews
4.5
Koulourakia: Greek Easter Cookies
Description
This recipe combines granulated sugar moistened with fresh orange zest, unsalted butter, eggs, milk, and vanilla extract into a soft dough using all-purpose flour, baking powder, and salt. The dough is rested briefly before being shaped by hand into 7-inch ropes, twisted or braided, and arranged on parchment-lined sheets. An egg yolk and water wash adds a glossy finish after baking at a high temperature.
The orange zest adds a citrus note that complements the vanilla, providing a bright flavor against the buttery base of the cookies. The texture is tender with a delicate crumb and lightly crunchy exterior. These cookies are often served during Easter but can be enjoyed anytime as a lightly sweet accompaniment to coffee or tea.
Getting the dough consistency right is key; it should be soft but not sticky to allow for shaping. The sugar infused with orange zest helps distribute the citrus flavor evenly throughout the dough. Baking at 400 degrees Fahrenheit develops a golden crust while maintaining a soft center.
Ingredients
- ¾ cup granulated sugar
- orange zest of 1
- ½ cup butter unsalted
- 2 egg
- ¼ cup milk
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Egg Wash
- 1 egg yolk
- 1½ teaspoons water
Instructions
- In a large mixing bowl, use your fingertips to rub together the sugar and orange zest until all of the sugar is evenly moistened with the zest.
- Add the butter and beat on medium-high speed for 5 minutes, stopping to scrape the sides of the bowl occasionally, until the mixture is pale, light and fluffy.
- Add the eggs one at a time, beating for a full minute on medium speed after each addition. Add the milk and vanilla extract and beat to combine.
- Sift the flour, baking powder and salt into the dough a little at a time, and beat on low speed until just combined. Use a rubber spatula to give the dough a final mix and incorporate any pockets of flour. The dough should be soft, but not sticky. Cover with plastic wrap and allow to rest for 20 minutes.
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Using about 2 tablespoons of dough at a time (or a medium cookie scoop), roll the dough into 7-inch ropes and then shape as desired: braids, circles, pinwheels, "S"s, etc. Place at least 2 inches apart on the prepared baking sheet.
- In a small bowl, whisk together the egg yolk and water for the egg wash. Brush over the shaped cookies.
- Bake, one sheet at a time, until golden brown, about 20 minutes. Allow to cool on the baking sheet, then store in an airtight container for up to 2 weeks.
Notes
- Nutritional values provided are based on one serving of these cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 56mg | 2% |
| Potassium | 41mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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