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Greek Cookies – Koulourakia

3.41 from 42 votes

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These are the classic braided Easter cookies that are a tradition on every Greek table.

3.41 from 42 votes

Greek Cookies – Koulourakia

By Diane Kochilas

Prep Time 25

Cook Time 20

Servings

Easter, Recipes, Sweets & Desserts

Prep Time 25

Cook Time 20

Servings

Easter, Recipes, Sweets & Desserts

Ingredients

4 to 6 cups all-purpose flour
2 scant teaspoons 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

Instructions

Sift all the flour. Measure out the first 4 cups and mix it with the baking powder and salt.
Cream butter and sugar. Add eggs, one at a time, then add milk, zest, vanilla to combine. Change the whisk attachment to a paddle if you're using a stand mixer. Add dry ingredients to liquids incrementally. Work the paddle attachment on medium speed, and add enough of the additional 2 cups of flour to form a pliant, but firm, dough that doesn't stick. Knead with the paddle attachment, adding more flour as needed, until smooth and soft.
Break off a heaping tablespoon at a time and shape into traditional “koulourakia” shapes: figure “8”; twists; braids; circles.
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.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Cookies – Koulourakia