![]() In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and sesame seeds. Cool completely on wire racks before serving or storing in an airtight container.ģ and 1/2 cups unbleached, all-purpose flour Bake in a preheated 350-degree oven for 20 minutes, rotating the baking sheets about half way through the baking process. Place on a greased baking sheet and brush with beaten egg white. Shape dough into s-shapes, braids, and snails. Knead the dough until you have a soft, pliable dough. Dissolve baking soda in the milk and add to the flour mixture. Sift the flour in a large bowl, make a well in the center, and add melted butter, eggs, salt, sugar, and vanilla. Cool on the baking sheets on wire racks for a few minutes then transfer to wire racks to cool completely before serving or storing in an airtight container. Brush the koulourakia with the egg wash, and if preferred, sprinkle with some sesame seeds on top, and bake in a preheated 350-degree oven for about twenty minutes until golden brown, rotating the pans from the lower to the upper rack and brushing again with egg wash about half way through the baking process. In a small bowl, beat the eggs for the egg wash. Place the cookie shapes on ungreased baking sheets an inch or two apart since the koulourakia will puff up. Roll the dough into cookie twists, the traditional shape for koulourakia, but circles, S-shapes and figure eights can also be made. Add as much flour as needed to make a dough that doesn’t stick to your fingers and can be made into cookie shapes. You may need to incorporate the remaining flour by hand depending on the size of your mixer. Lower the mixer speed and add the baking powder and the flour gradually. Add the orange juice, vanilla, orange zest, and the eggs one at a time beating well after each addition. In the bowl of a stand mixer with the paddle attachment, cream the butter with the oil and the sugar. If desired, different shapes can be made with this dough, such as rings or s-shaped coils, brush with egg wash and bake as directed above. Set the koulourakia to cool on the cookie sheet on a wire rack for 5-10 minutes and then remove them from the cookie sheet and allow to cool completely on wire racks before storing in an airtight container. Remove from the oven, brush the koulourakia with additional egg wash, and return them to the upper rack of the oven, rotating the pans, to finish baking for another 10 minutes or until the koulourakia are golden brown. In a small bowl, beat one to two of the eggs for the egg wash and brush the koulourakia before placing in the lower third of the oven and baking for about 10 minutes until the koulourakia are puffed up and just beginning to color around the edges. Continue making the koulourakia shapes and placing them on cookie sheets. If preferred, you can make the shapes larger and make an additional twist, but be advised, the koulourakia do puff up, so leave at least an inch or two around them when you place them on an ungreased cookie sheet. To make shapes, take about a teaspoonful of dough and roll it into a ball, then roll between your hands or on a flat surface to form a strip 3-4 inches long, then twist to form the traditional koulouraki shape. You may have to mix in the last bit of flour by hand, and be careful not to add too much flour, or over-beat or over-handle the dough since the results will be tough cookies. Lower the mixer speed and add the flour slowly, as much as the butter mixture will take to form a dough that doesn’t stick to your fingers and can be rolled into koulourakia shapes. Add the baking powder, vanilla, milk, oil, and cognac and beat well. In the bowl of a mixer with the paddle attachment, cream the butter and sugar, then add the eggs one at a time, beating well after each addition. The orange juice and orange zest impart a fresh, fragrant essence to these tasty cookies.ġ pound unsalted butter (4 sticks), at room temperatureģ tablespoons, plus 1 teaspoon baking powder Orange flavored koulourakia are also particularly popular. In more recent Greek tradition, typical Easter koulourakia shaped like twists are flavored with vanilla. The Minoans in Ancient Crete made snake-shaped koulourakia reflecting the healing power of snakes that were part of their religious practice. ![]() The tradition of making koulourakia goes back well before Christianity. The variations are endless with classic Greek flavorings including orange, masticha, and cinnamon. ![]() The following recipes are some of our most requested over the years. The stacks and stacks of koulouria made with love are a special treat after the fasting of Great Lent. Koulourakia for Pascha are a traditional favorite and are always a centerpiece of the dessert table at the Easter feast. ![]()
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