Traditional Greek Koulourakia (Easter Butter Cookies)
These traditional Greek Koulourakia are buttery, orange-scented cookies, twisted by hand and baked to golden perfection. A beloved treat for Easter and beyond!
Ingredients
- Unsalted butter softened, room temp: 250 g
- Sugar: 200 g
- Eggs: 2 whole eggs + 1 egg yolk for brushing
- Zest of 1 orange or lemon
- Fresh orange juice: 50 ml
- Whole milk: 50 ml
- Baking powder: 10 g about 2 tsp
- Vanilla extract: 1 tsp or 1 packet vanilla powder
- All-purpose flour sifted: approx. 600–650 g
- 1 egg yolk + 1 tbsp milk for brushing
Instructions
- Cream the butter and sugar in a mixer for 5–7 minutes, until light and fluffy.
- Add the eggs one at a time and continue beating.
- Add the zest, vanilla, orange juice, and milk.
- In a separate bowl, mix the baking powder with the flour and gradually add it to the wet mixture.
- Knead gently until you get a soft, pliable dough that doesn’t stick to your hands. Add a bit more flour if needed.
- Cover the dough and let it rest for 20–30 minutes.
SHAPE – BRAID – BAKE
- Take pieces of dough about 30–35 g each and roll into a cord about 20 cm long.
- Twist or braid into the traditional shapes.
- Place on a parchment-lined baking tray and brush with the egg yolk + milk mixture.
- Bake in a preheated oven at 170°C (340°F) with fan for 18–20 minutes, until golden.
Notes
- You can flavor with masticha or ouzo for a more traditional taste.
- They keep fresh for up to 2 weeks in a sealed container.
- Perfect for Greek Easter or afternoon coffee.