Greek Easter Cookies

Greek Easter Cookies – Koulourakia

Greek Easter Cookies - Koulourakia tis Lambris
Serves 48
These are the classic braided Easter cookies that are a tradition on every Greek table.
  1. 3 ½ cups / 450 g bread flour
  2. 1 tablespoon baking powder
  3. ½ tsp. Salt
  4. 6 ½ ounces / 185 g butter
  5. 1 cup / 200 g sugar
  6. 2 large eggs
  7. ½ cup Milk
  8. Grated orange zest
  9. Grated lemon zest
  10. 1 teaspoon vanilla extract
  11. 1 Egg yolk and 2 tbs orange juice for glaze
  12. Sesame seeds for sprinkling
  1. Sift together flour, baking powder and salt.
  2. Cream butter and sugar. Add eggs, one at a time, then add milk, zest, vanilla to combine. Add dry ingredients to liquids incrementally. Form into a dough mass. Knead until smooth and soft. This is a soft dough.
  3. Break off a heaping tablespoon at a time and shape into traditional “koulourakia” shapes: figure “8”; twists; braids; circles.
  4. Place on ungreased sheet pans, brush with glaze and sprinkle with sesame seeds and bake at 350F/170C for 15-20 minutes, or until light golden and crisp.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas

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