From the Kitchen of Home of Cooks
Time to Prepare: 30 minutes Cook Time: 45 minutes Serving: Many!
1 ⅛ cup unsalted butter (8.8 oz) at room temperature 1 ½ cups sugar 4 eggs at room temperature ½ cup lukewarm milk 1 tablespoon baking ammonia (baking ammonia is a leavening agent) 1 teaspoon baking powder 1 tablespoon vanilla extract zest of 2 oranges 8 cups all purpose flour Egg wash 2 egg yolks & 1 tablespoon water Cooking Method
In a mixing bowl, use a hand held or stand mixer with a paddle attachment to beat butter on medium speed for 5 minutes, until creamy.
Add the sugar and beat for 10 more minutes. Don't forget to scrape down the sides of your mixing bowl a few times to properly incorporate the butter and sugar.
Add eggs, one at a time, mixing until incorporated. Add vanilla extract and zest of 2 oranges.
Dissolve the baking ammonia in the lukewarm milk and add to the mixing bowl and continue beating.
Add flour and baking powder a little at a time, while beating and the ingredients form a soft dough that is not sticky.
Cover the dough with plastic wrap and let rest for 20 minutes.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
On a clean working surface, with your hands, shape dough into long cords and shape into a braid or any shape you like.
Brush the koulourakia with the egg wash and bake for 15-20 minutes or until golden colored.
Let the koulourakia cool completely before storing.
The dough can be sticky so keep a small amount of butter or oil in a bowl to grease your hands while shaping the koulourakia.
Whichever shape you decide to make, start with a tablespoon (or two) of dough. It is important for the cookies to be about the same size so they can bake evenly.
These traditional greek cookies (koulourakia) are associated with Easter but they can be baked throughout the year.
Baking ammonia is a chemical leavener with the amazing property to release gas fast to give a quick rise to your baking goodies.
Download and print our recipe below!