Description
Koulourakia are traditional Greek cookies known for their distinctive braided shape, crisp texture, and subtle sweetness. Typically associated with Easter celebrations, they embody the spirit of family gatherings and joyous festivities in Greek culture.
Ingredients
Units
Scale
- 1 1/3 cups unsalted butter, room temperature
- 1 cup sugar
- 2 egg yolks
- 1/2 cup milk, lukewarm
- 1/3 cup orange juice, no pulp
- 2 tbsp cognac
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp vanilla extract
- 5 1/4 cups flour
- 3/4 cup cornstarch
For the Glaze:
- 2 tbsp milk
- 1 egg
Optional
- Sesame seeds for topping
Instructions
- Preparation: Ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour and cornstarch. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter for about 5 minutes until light and fluffy. Gradually add sugar, continuing to beat for an additional 5 to 7 minutes.
- Add Wet Ingredients: Beat in the egg yolks until well combined. Mix in the orange juice, cognac, lukewarm milk, and vanilla extract.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredients into the wet mixture. Start by mixing the baking powder, baking soda with a cup of the flour mixture into the wet ingredients. Slowly add the remaining flour mixture until a soft, pliable dough forms and leaves the sides of the bowl.
- Rest the Dough: Allow the dough to rest for 30-40 minutes at room temperature.
- Shape the Cookies: Use a scoop or spoon to form equal-sized balls. Roll each ball into a rope, fold in half, and twist to create the traditional shape.
- Apply Glaze: In a small bowl, beat together 1 egg and 2 tablespoons of milk for the glaze. Brush the tops of the cookies with the glaze mixture (and drizzle with optional sesame seeds).
- Baking: Place the cookies on the prepared baking sheets and bake in the preheated oven for 20-25 minutes or until golden brown.
- Cooling: Remove from oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Dough consistency is key; it should be soft but not sticky.
- If the dough is too dry, add a little more milk; if too wet, add a bit more flour.
- Ensure the egg wash is applied gently to avoid deflating the cookies.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek