Greek Easter Cookies - Koulourakia tis Lambris
These are the classic braided Easter cookies that are a tradition on every Greek table.
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3 ½
cups
/ 450 g bread flour
-
1
tablespoon
baking powder
-
½
tsp.
Salt
-
6 ½
ounces
/ 185 g butter
-
1
cup
/ 200 g sugar
-
2
large eggs
-
½
cup
Milk
-
Grated orange zest
-
Grated lemon zest
-
1
teaspoon
vanilla extract
-
1
Egg yolk and 2 tbs orange juice for glaze
-
Sesame seeds for sprinkling
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Sift together flour, baking powder and salt.
-
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.
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Break off a heaping tablespoon at a time and shape into traditional “koulourakia” shapes: figure “8”; twists; braids; circles.
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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.