📝 About This Recipe
A cornerstone of Greek hospitality, Koulourakia are fragrant, golden-hued butter cookies traditionally prepared for Easter but beloved year-round. These treats are defined by their distinct citrus aroma, a subtle hint of vanilla, and a satisfyingly crisp texture that yields to a tender crumb. Hand-braided into charming shapes and finished with a glossy egg wash, they are the ultimate companion for a warm cup of coffee or tea.
🥗 Ingredients
The Dough Base
- 1 cup Unsalted high-quality butter (softened to room temperature)
- 1 1/4 cups Granulated sugar
- 3 pieces Large eggs (at room temperature)
- 2 teaspoons Pure vanilla extract
- 1 tablespoon Orange zest (freshly grated)
- 1/4 cup Fresh orange juice
Dry Ingredients
- 6-7 cups All-purpose flour (sifted; add gradually)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
The Golden Glaze
- 2 pieces Egg yolks
- 1 tablespoon Water
- 2 tablespoons Sesame seeds (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for about 5-7 minutes until the mixture is light, fluffy, and pale ivory in color.
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3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the butter mixture.
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4
Stir in the vanilla extract, freshly grated orange zest, and orange juice. The mixture might look slightly curdled at this stage, but it will come together once the flour is added.
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5
In a separate medium bowl, whisk together 6 cups of the sifted flour, baking powder, baking soda, and salt.
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6
Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Continue mixing until a soft, pliable dough forms that no longer sticks to your hands.
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7
If the dough is too sticky, add the remaining flour 1/4 cup at a time. The dough should be oily but easy to handle without leaving a residue on your fingers.
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8
Cover the dough with a clean kitchen towel and let it rest for 20 minutes; this allows the flour to hydrate and makes shaping easier.
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9
To shape the cookies, pinch off a piece of dough roughly the size of a walnut (about 30g). Roll it into a thin rope about 6-8 inches long.
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10
Fold the rope in half and twist the two strands together to create a classic braid, or coil it into an 'S' shape or a circle.
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11
Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart as they will expand slightly.
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12
In a small bowl, whisk the egg yolks and water together. Lightly brush the tops of each cookie with the egg wash and sprinkle with sesame seeds if desired.
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13
Bake for 20-25 minutes, or until the cookies are a beautiful deep golden brown on top and bottom.
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14
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
💡 Chef's Tips
Use European-style butter with a higher fat content for the richest flavor and best texture. Do not overwork the dough once the flour is added, or the cookies will become tough rather than crisp. If your kitchen is very warm, chill the shaped cookies for 10 minutes before baking to help them retain their shape. Store the cooled cookies in an airtight container at room temperature; they stay fresh for up to two weeks. For an extra citrus punch, add a drop of Fiori di Sicilia or extra orange extract.
🍽️ Serving Suggestions
Serve alongside a thick, frothy Greek coffee (Ellinikos Kafes). Dip them into a cold glass of milk for a nostalgic afternoon snack. Arrange on a platter with dried figs and walnuts for a traditional dessert spread. Pair with a glass of sweet Muscat or Vinsanto dessert wine. Offer them as a 'kerasma' (welcome treat) to guests visiting your home.