Description
These subtly sweet, braided cookies are a Greek Easter tradition. Crisp, buttery, and perfect for sharing.
Ingredients
Units
Scale
- 1 1/3 cups (316 ml) unsalted butter, room temperature
- 1 cups (237 ml) sugar
- 2 egg yolks
- 1/2 cups (118 ml) milk, lukewarm
- 1/3 cups (79 ml) 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 (1247 ml) flour
- 3/4 cups (177 ml) cornstarch
- 2 tbsp milk
- 1 egg
- Sesame seeds for topping
Instructions
- Ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour and cornstarch. Set aside.
- 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.
- Beat in the egg yolks until well combined. Mix in the orange juice, cognac, lukewarm milk, and vanilla extract.
- 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.
- Allow the dough to rest for 30-40 minutes at room temperature.
- 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.
- 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.
- Place the cookies on the prepared baking sheets and bake in the preheated oven for 20-25 minutes or until golden brown.
- 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
- For easier shaping, chill the dough for an additional 30 minutes after the initial rest.
- Substitute almond extract for vanilla extract for a subtle nutty flavor.
- Store Koulourakia in an airtight container at room temperature for up to a week; they will stay crisp.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20