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Koulourakia embodies the essence of Greek Easter tradition. Each year, I look forward to baking these buttery delights for my family. Perfumed with the flavours such as, orange and mastica (a very unique ingredient collected from the mastica trees as a resin found only on the island of Chios).
While traditionally enjoyed during Easter, these treats complement any coffee break throughout the year. Join me in my kitchen as we celebrate the joy of Greek cooking by baking our Easter Koulourakia together.
Recipe:
500g room temp unsalted butter
7 cups plain flour
4 eggs
2 cups caster sugar
1 tbsp vanilla extract
1/2 cup fresh squeezed orange juice
1 tbsp baking powder
½ tsp baking soda
Zest of 3 oranges
1/2 tsp ground mastica
Egg wash: 1 egg plus and 2 tablespoons of milk or water whisked together.
Cream butter and sugar with your wooden spoon or stand mixer till nice and fluffy or pale in colour. Add the eggs one at a time, slowly whisking between each addition. Add 1 cup of flour into the butter, sugar, and egg mixture and incorporate well.
In a separate glass or bowl combine orange juice, zest, vanilla, baking powder and soda and stir well until it fizzes pouring it into your bowl.
Add the ground mastica to the remaining flour and mix it through then gradually adding it to the butter mixture. The dough will seem sticky in the bowl but is workable in your hands (you can add additional flour a tablespoon at a time like I have in the video).
Allow the dough to rest for 30 mins covered in glad wrap before creating different shapes.
Preheat your oven to 170C.
Use a heaped tablespoon of dough to roll out your shapes and once they have been formed, brush with egg wash and bake at 170C fan forced for approximately 20 minutes or until golden.
Note: be mindful of the thickness of your shapes. Thin koulourakia cook quicker.
Yield: approximately 40-50 Koulourakia depending on the shapes you create. Happy baking!
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Filmed by Stationary Movement Film
0:00 Koulourakia introduction
0:24 Creaming of butter and sugar
2:16 Flavour additions
4:26 Creating the perfect dough
5:37 Kneading and resting the dough
6:03 Creating different shapes
7:51 Koulourakia are ready
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