Koulourakia Recipe (Greek Easter Biscuits)
Koulourakia are light, buttery biscuits and a staple snack in Greek households, usually eaten in the morning or as an afternoon pick-me-up with a strong Greek coffee. Koulourakia are commonly associated with Easter but will make an appearance at most events.
The mere smell of these delectable biscuits reminds me of being home in Athens, buzzing around my yiayia (grandmother) as she waits for a batch of koulourakia to finish baking and then inevitably chases me out of the kitchen as I make off with a handful fresh out of the oven!
In Greece, you can also pop into any zacharoplasteio (bakery) and buy them by the kilo. We tend to buy at least a couple of boxes for Easter, but you have to be quick if you want one in our house as they go quickly!
When I’m not home, I have to settle for making them myself, however, the upside of this is that my home is filled with those wonderful, nostalgic aromas.
They’re deliciously addictive and fun and easy to make, so try your hand at the recipe below and bring a taste of Greece to your kitchen this Easter!
Ingredients:
for the dough
340g unsalted butter, at room temperature
1 ¼ cup (250g) sugar
2 large eggs, at room temperature
2 tbsp orange juice
1 ½ tsp vanilla extract
¾ tsp baking soda
½ tsp baking powder
4-5 cups (500-625g) flour
1 tsp salt
For the glaze
1 large egg
1 tbsp milk
Sesame seeds (optional)
Method:
Cream the butter until light and fluffy.
Add the sugar and beat the mixture until it is light and creamy.
Add the eggs one at a time, beating well after each one. Once all the eggs have been added, scrape down the sides of the bowl.
Add the vanilla extract and orange juice and mix.
Combine the baking powder, baking soda, and salt with 1 cup (125g) of flour, and add this mixture to the bowl. Once mixed, scrape down the sides of the bowl.
Gradually beat in the remaining flour until a soft dough forms and the dough starts to pull away from the sides of the bowl. You’re looking for a soft, not stiff, dough so ensure you stop adding flour once it starts releasing from the sides of the bowl or your biscuits will be tough.
Chill your dough in the fridge for at least 30 minutes.
Once it is chilled, take a heaped tablespoon of dough and roll it into a piece about 6 inches long.
There are lots of ways to shape koulourakia but the easiest way is to fold in half and twist it into a braid.
Place your biscuits 1 inch apart on parchment-lined baking trays.
Whisk together an egg with 1 tablespoon milk and glaze the biscuits with a pastry brush. Top with a sprinkling of sesame seeds (optional).
Bake in a pre-heated oven at 175°C/350°F for 15-20 minutes or until golden in colour.
Transfer to a rack to cool.
Enjoy with a Greek coffee!
Καλό Πάσχα!
Happy Easter!
enjoy!
Written by Vicky Balaktsoglou
Victorianna Balaktsoglou is a marketing and communications professional based in Milton Keynes but hailing from the much sunnier Athens, Greece. A keen linguist and craft enthusiast, she is passionate about body positivity, gender equality, football, and good food.
