Koulourakia are traditionally served at Easter time but are delicious the whole year round. They are light and fluffy perfect served with tea or coffee or milk and kept in a jar.
This particular recipe is the traditional one, not gluten free but simple and without preservatives or ingredients whose name you cannot pronounce. They also have an added advantage they keep well. The dough is rolled into a strand and the strands are twisted together and brushed with egg -milk mixture and sprinkled with sesame seeds.
The recipe below has much less sugar than the traditional variety.
- 200g butter unsalted
- 2 eggs
- 1/4 cup milk
- 1/4 cup orange juice
- 1/4 cup sugar
- 6 cups flour aproximately
- 1 tspn baking powder
- 3/4 tspn bicarbonate soda.
- sesame seeds (optional)
- 1 egg yolk
- 1 tbspn milk
1. Before you start make sure the butter is at room temperature. This means to touch the butter will be soft not firm and hold the shape it is in.
2. Cream butter and add sugar gradually.
3. Add eggs one at a time alternatively with the orange juice.
4. Sift the flour well with the soda and baking powder.
5. Add half the flour and mix with a wooden spoon. Add the milk and gradually mix though the rest of the flour little by little – until a soft dough forms.
6. Shape as desired. I have included a sample of the different shapes you could make as a suggestion.
7. Sprinkle half a teaspoon of sesame seeds onto your working bench top.
8. Roll the dough into a strand and when your strand has formed roll into the sprinkled sesame seed and then shape. This will ensure the sesame seeds do not fall off after they are cooked. Place onto a greased baking dish or on greaseproof paper.
9. Mix the egg and milk with a fork. Baste the cookies with the egg mixture.
10. Half way through, baste again so that your cookies are finished off with a golden colour.
11. Bake for 15-20 mins. Don’t worry you may need to sample one just to be sure before removing from the oven.