Traditional Koulourakia


We grew up in a Greek neighborhood outside of Boston, and our neighbors were more like family, not just people living nearby. It’s amazing to think back now and remember what it was like having this network of close friends all around us and always together. One of our neighbors, Theia Tasia and her daughter Ethel, have lived across the street from our family for over 40 years! They always made amazing Greek dishes and their Koulourakia were always our favorite. They were kind enough to give us their recipe and we’re posting it here for all of you!

 


Traditional Koulourakia

A traditional koulourakia (Greek cookies) recipe from our family to yours!

Serves: 90  |  Difficulty: Easy

Ingredients:

  • 5 eggs - seperated
  • 1 pound sweet unsalted butter - softened
  • 1⅓ cups sugar
  • 5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅔ cup orange juice
  • 2 teaspoons vanilla extract
  • 6 cups all-purpose flour (An estimate. King Arthur's works well.)

Egg Wash

  • 1 whole egg
  • 1 egg yolk
  • 2 drops olive oil

Steps:

  1. Combine the egg wash ingredients and mix well.

  2. Mix 1 cup flour with baking powder and baking soda – set aside.

  3. Separate eggs. Whip egg whites until peaks form.

  4. In a separate bowl, whip egg yolks. Slowly add sugar until mixture is smooth and a light yellow color. Add softened butter. Mix well.

  5. Add vanilla extract and orange juice. Mix well. Fold in egg whites while being careful not to deflate.

  6. Fold flour mixture into egg whites mixture. Mix carefully until just combined. Slowly add flour ½ cup at a time. Keep folding in flour until batter is just soft enough to roll into a ball. If you add too much flour, the cookies will come out dry and hard so be careful in this step.

  7. Once mixed well, use a small cookie scoop for each koulouraki.

  8. Roll out into a log about 6” long. Pick it up, fold in half and twist twice.

  9. Top with egg wash. Sprinkle with sesame seeds if desired.

  10. Bake 20 minutes at 350 degrees until top and bottom are golden brown. Keep an eye on them at about 15 minutes to prevent over baking.

NOTE: We don’t add salt due to the large amount of baking powder. If you are using sodium free baking powder, add ⅛ teaspoon salt.