GREEK EASTER
Consider adding this traditional Greek dessert to your dessert table this Easter.
Koulourakia are a crisp, light and buttery braided biscuit that are traditionally made on Holy Saturday to be eaten Easter Sunday. These finger-sized cookies pair perfectly with coffee and can be seriously addictive, so make a big batch!
This year Easter falls on Sunday 17th April
followed by the Orthodox Easter on Sunday the 24th April.
INGREDIENTS
- 250g butter
- 1 1/2 cups plain white sugar
- 2 1/2 tsp double acting baking powder.
- 1/2 (130ml) cup lukewarm milk
- 4 medium eggs
- 1 tbsp vanilla extract
- Zest of 1 orange
- 1kg (35 oz.) all-purpose (plain) flour
- 2 egg yolks and 1 tbsp water for glazing the koulourakia
How to shape your Greek Easter cookies
Shaping the Greek Easter cookies is really easy.
Just pinch off a small ball of the dough (approx.
1 inch in diameter) and roll it into a rope.
You can then try to:
- Twist it into “braids”.
- Shape into an “S”.
- Or experiment with any form you like.
Instructions
- Mix the butter and sugar in a mixer’s bowl. Add the sugar and room temperature butter (chopped) and mix for about 10-15 minutes, until the butter is creamy
and fluffy. - In the meantime warm the milk until lukewarm, add baking powder and whisk until fully dissolved. Set aside.
- In the butter-sugar mixture, add the eggs one at a time whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the vanilla extract, the orange zest and the milk and baking powder and mix to combine. Add the flour, a little bit at a time whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
- Cover the dough with some plastic wrap and set aside to rest for 30 minutes.
- Take a small piece of dough and form long cords. Shape the koulourakia with your hands (see shaping advice).
- Line a large baking tray with baking paper and place the koulourakia, leaving some distance between them as they will rise during baking. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
- In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C/400F fan-forced for
15-20 minutes, until fully cooked and golden brown
on the outside. - Cool down completely on a cooling rack and store in airtight containers for up to three weeks.