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Koulouria

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koulouria

These Greek Easter biscuits or cookies a.k.a koulouria are a little belated considering they are traditionally made during Greek Easter.  Along with tsoureki and the dyed red eggs they form part of the rich, culinary traditions associated with the Greek Orthodox festivities.  However, it doesn’t need to be Greek Easter for you to make them and enjoy them.

Indulge any time time of the year!  In fact, I whip up a batch of these anytime I feel like a home made biscuit.

Koulouria are traditionally made with butter and usually contain a hint of citrus.  I’ve seen versions containing both olive oil and butter and I once tried a version containing ouzo.

Some people prefer to top these with sesame seeds prior to baking them but I’ve omitted this step as I didn’t have any on hand.  I’ve used  a good quality Danish butter and a mixture of lemon and orange zest to give these beauties a nice aromatic finish.

The trickiest part in making koulouria is getting the dough right.  We’re after a soft, pliable dough that doesn’t stick when it’s being kneaded.  I had a few issues during this part of the process but added a little more flour to get the consistency right.

Just remember my recipe is a guide and adjust accordingly.

Greek Koulouria Recipe
 
Prep time
Cook time
Total time
 
Traditional Greek Easter biscuits a.k.a. koulouria.
Author:
Recipe type: sweet treat
Cuisine: Greek
Serves: 40
Ingredients
  • 225g butter
  • 1 cup caster sugar
  • 1 tsp vanilla essence
  • 1 tbs each of orange and lemon rind
  • 3 egg yolks
  • ½ cup milk
  • 3 cups plain flour
  • 2 cup self-raising flour
  • 1 egg yolk
Instructions
  1. Preheat oven 180°C. Using a mixer beat the butter and sugar until creamy. Add vanilla essence and 1 tbs each of orange and lemon rind. Beat in 3 egg yolks-adding them one at a time.
  2. Beat in the milk and flour. Bring together on a lightly floured surface. If the mixture is too sticky adjust by adding a tbsp of flour at a time. Roll 1 tablespoon of the mixture into a 20cm log. Fold in half, pinch ends together and twist 2 times. You can also create “snail” shapes if you wish.
  3. Place on a baking tray lined with non-stick baking paper. Whisk 1 egg yolk with 1 tbs water. Brush over the biscuits. Bake 15-20 minutes or until golden. Cool completely.
Notes
Biscuits will store in an air tight container for up to 5 days

Greek Easter koulouria

If anything, koulouria are nostalgic for me.  My fondest memories are being in the kitchen as a child watching my mother whip these up.

To keep the nostalgia alive I decided to make a video-using a combination of “iDevices” with a slight “vintage” feel.  It’s not going to win an Oscar but I found it a lot of fun!

Look out for a number of new videos coming soon..