Greek Easter Cookies - Koulourakia tis Lambris
These are the classic braided Easter cookies that are a tradition on every Greek table.
PREP TIME 25 minutes
COOK TIME 20 minutes
SERVES 48
Ingredients
- 4 to 6 cups all-purpose flour
- 2 scant teaspoons baking powder
- ½ tsp. Salt
- 6 ½ ounces / 185 g butter
- 1 cup / 200 g sugar
- 2 large eggs
- ½ cup Milk
- Grated orange zest
- Grated lemon zest
- 1 teaspoon vanilla extract
- 1 Egg yolk and 2 tbs orange juice for glaze
- Sesame seeds for sprinkling
Instructions
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Sift all the flour. Measure out the first 4 cups and mix it with the baking powder and salt.
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Cream butter and sugar. Add eggs, one at a time, then add milk, zest, vanilla to combine. Change the whisk attachment to a paddle if you're using a stand mixer. Add dry ingredients to liquids incrementally. Work the paddle attachment on medium speed, and add enough of the additional 2 cups of flour to form a pliant, but firm, dough that doesn't stick. Knead with the paddle attachment, adding more flour as needed, until smooth and soft.
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Break off a heaping tablespoon at a time and shape into traditional “koulourakia” shapes: figure “8”; twists; braids; circles.
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Place on ungreased sheet pans, brush with glaze and sprinkle with sesame seeds and bake at 350F/170C for 15-20 minutes, or until light golden and crisp.