Kali Orexi's Koulourakia - Greek Easter Cookies Recipe

A traditional Greek Easter cookie, hand shaped and glazed with egg.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

Prepare the Koulourakia

Step 3

Beat the softened butter and the sugar with a hand-held mixer in a medium-sized bowl, until the mixture resembles thickened cream

Step 4

Add the eggs, one at a time and mix well into the batter

Step 5

Add the orange zest, orange juice and vanilla extract and mix well

Step 6

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

Step 7

Add the mastiha powder to the batter

Step 8

Add the baking powder, bicarbonate soda and salt, mixing them in well

Step 9

Add the flour in small amounts and mix through, initially with the hand-held mixer or a whisk and finally with your hands

Step 10

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

Step 11

Leave the dough to rest for no less than 30 minutes

Step 12

Line your baking sheets with baking paper

Step 13

Using a soup-spoon, scoop some of the dough, roll it into a ball between your hands and then into a thick sausage shape

Step 14

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

Step 15

Whisk the egg yolk with the milk and baste the koulourakia well

Step 16

Sprinkle generously with sesame seeds

Step 17

Bake in an oven pre-heated to 170°C for 20 minutes or until golden brown

Step 18

Allow the koulourakia to cool, remove them from the trays and store them in an airtight container for up to 2 weeks

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