The KOULOURAKIA are traditional Greek cookies, typically prepared at Easter but enjoyed throughout the year. They feature a crumbly, slightly crisp texture with a delicate aroma of vanilla, orange, or mastic. Their most common shape is a braid, but they can also be found as spirals or rings.
These cookies are made with a base of butter, eggs and sugar, which gives them a rich texture and a perfect golden finish thanks to an egg yolk wash before baking. They are not overly sweet, making them ideal to enjoy with Greek coffee or tea.
Koulourakia are a symbol of hospitality and tradition, often prepared within the family, with grandmothers and mothers teaching younger generations how to braid them carefully.
They keep well for a long time and are also ideal as homemade gifts.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: Easter
- Energy 140.49 (Kcal)
- Carbohydrates 18.69 (g) of which sugars 5.83 (g)
- Proteins 2.73 (g)
- Fat 6.55 (g) of which saturated 3.91 (g)of which unsaturated 2.52 (g)
- Fibers 0.52 (g)
- Sodium 50.70 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 7 tbsp butter (softened)
- 6 tbsp granulated sugar
- 1 egg (medium, room temperature)
- 1 pinch salt
- 2 tbsp orange juice
- orange zest
- 1 egg yolk
- 2 tsp milk
- sesame seeds
You’ll need for the Koulourakia
- 1 Bowl
- Electric whisk
- 1 Sieve
- 1 Spatula
- 1 Small bowl
- 1 Brush
Koulourakia Preparation
In a large bowl, cream the softened butter (left out of the fridge for 1 hour) with the sugar until light and fluffy.
Add the egg and incorporate it well.
Add the untreated orange zest, the orange juice, the vanilla extract and mix.Finally, add the sifted dry ingredients: flour, baking powder, baking soda and salt.
Mix everything first with a spatula and then with your hands until you obtain a soft, workable dough.Take small portions of dough (about a walnut size) and roll them into ropes about 6 inches long.
Fold each rope in half and braid it to form a braid or roll it into a spiral.Place the cookies on a baking sheet lined with parchment paper, leaving some space between them.
Brush the surface of the cookies with the egg yolk beaten with the milk and, if you like, sprinkle with sesame seeds.
Bake the Koulourakia in a preheated conventional oven at 356°F for 20 minutes, until golden.Once baked, remove them from the oven and let them cool completely on a wire rack.
Storage
Koulourakia stay crispy for up to 2 weeks when stored well in an airtight container.
They can be frozen for about 3 months; just thaw at room temperature before serving.
