Koulourakia
There are so many special eating traditions associated with Greek Easter; red-dyed eggs; roast lamb on the spit; tsourekia (egg loaves); flaounes (Cypriot Cheese-filled Pastries); mayeritsa (offal stew); and koulourakia (Greek Easter Cookies). These Greek Easter delights are savoured and enjoyed on Easter Sunday when families return home from mass, just after midnight, and during festivities on the day, when rebirth and spiritual renewal are celebrated. Here we are sharing a wonderful Koulourakia recipe. There are many different Koulourakia recipes, but what sets KO’s Koulourakia apart from the others is their intoxicating aroma – a combination of vanilla extract, orange and Chios mastiha. This gorgeous aroma cocktail will fill your kitchen when the Koulourakia are baking and your palate as you enjoy them. They are not too sweet, perfectly crumbly and incredibly moreish, so they may not last long, but if any are left over after Easter, you can enjoy them as a dunking cookie with your coffee or tea or a long glass of milk.
Ingredients
250 g butter unsalted, room temperature
1 cup sugar caster
2 eggs large, room temperature
zest of 2 oranges
1/4 cup fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon frozen mastiha resin
2 teaspoons baking powder sifted
1/8 teaspoon bicarbonate soda sifted
1/8 teaspoon salt
4 cups plain flour sifted
1 egg yolk for egg wash
1 tablespoon milk for egg wash
sesame seeds for topping
Preparation
Watch the full recipe video below. Subscribe to my YouTube channel by clicking the Subscribe link on the video
Prepare the Koulourakia
Beat the softened butter and the sugar with a hand-held mixer in a medium-sized bowl, until the mixture resembles thickened cream
Add the eggs, one at a time and mix well into the batter
Add the orange zest, orange juice and vanilla extract and mix well
Place the frozen mastiha resin pieces between two layers of baking paper and crush them into a fine powder by tapping them with a rolling pin
Add the mastiha powder to the batter
Add the baking powder, bicarbonate soda and salt, mixing them in well
Add the flour in small amounts and mix through, initially with the hand-held mixer or a whisk and finally with your hands
When the dough is soft, but not sticky, form it into a large ball, place it in a bowl and cover it with cling wrap
Leave the dough to rest for no less than 30 minutes
Line your baking sheets with baking paper
Using a soup-spoon, scoop some of the dough, roll it into a ball between your hands and then into a thick sausage shape
Place it on a clean work surface and roll it into an 18cm log that can be shaped in many ways – see photograph for ideas and video for demonstration
Whisk the egg yolk with the milk and baste the koulourakia well
Sprinkle generously with sesame seeds
Bake in an oven pre-heated to 170°C for 20 minutes or until golden brown
Allow the koulourakia to cool, remove them from the trays and store them in an airtight container for up to 2 weeks
Serve the Koulourakia
Serve the koulourakia on Easter Sunday after midnight mass or during your celebrations on the day. Enjoy your koulourakia beyond Easter with your preferred beverage – coffee, tea or milk and don’t forget to dunk them
Recipe makes 30-35
