Koulourakia: Ancient Τraditional Greek Easter Cookies / Κουλουρακια βουτυρου
- After the establishment of Christianity as the official religion of the Roman Empire- – which also included Greece – by Constantine the Great, (Constantine was the first Roman emperor to convert to Christianity ) he was the first to offer as gifts to his officials, the so-called “palatine bread”, today’s butter cookies and sweet bread (tsoureki). The shape of these Easter cookies and breads varies depending on local traditions.The best known is the braid. Braids and knots come from pagan times, as symbols of the removal of evil spirits.
- So one of the ancient culinary Easter traditions in Greece is the butter cookies called “koulourakia” (kuluràkia). During Holy Week they are found in abundance in Greek bakeries and home kitchens. The dough is mainly made of butter and must be of excellent quality. Low quality butter will give horrible results without consistency, flavor and aroma. For this reason, every home has her favorite brand. My favorite brand is Greek from the historical region of Thessalia and it is the award-winning Flegga Dairy Company, synonymous with high quality for more than 60 years. The flour used for this recipe is a biological all purpose Italian flour; the same also biological eggs and organic oranges.
- Have a Holy and Blessed Easter 2020. Warmest thoughts and wishes to all the people who are suffering from loneliness and pain.
Ingredients for 35 – 40 pieces:
- 300 g butter
- 300 g granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, medium
- 120 g orange juice
- orange zest, of 2 big oranges or 3 small
- 50 g brandy
- 1 kilo all-purpose flour
- 1/2 teaspoon(s) baking powder
- 50 g milk
- 1 pinch salt
- 1 egg yolk, diluted in 2 tablespoons water
- Preheat the oven to 190ο C (375ο F) set to fan.
- In a mixer’s bowl add the butter, sugar, vanilla extract, and beat with the paddle attachment at medium speed for 5 minutes, until the mixture is fluffy.
- Then, add the eggs one by one, the orange zest and juice, the cognac, and keep beating.
- In a bowl add the flour, baking powder, baking soda, and mix with a spoon.
- Add half of the solid ingredients into the mixer, the milk, the salt, and keep beating for 1-2 minutes.
- Remove the bowl from the mixer, add the remaining solid ingredients, and mix with a serving spoon until the ingredients are homogenized. Then, knead with your hands until a dough is formed.
- Cut a 30 g piece, shape it into a strip, and wrap it like a braid (see gallery below)
- Follow the same process for the whole dough.
- Transfer the cookies into baking pans lined with parchment paper, spread with the egg wash (1 egg yolk, diluted in 2 tablespoons water)
- Bake for 15-20 minutes.
- Let them cool and serve
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This entry was posted on 13 April 2020 by enogastronomista. It was filed under Desserts, Senza categoria and was tagged with バタークッキー, biscoitos de manteiga, biscotti al burro, biscotti tradizionali, biscuits au beurre, Butterkekse, 牛油饼干, Easter cookies, 버터 쿠키, κουλουρακια βουτυρου, сдобное печенье, smörkakor, smørkager, بسكويت الزبدة.
Reblogged this on Ned Hamson's Second Line View of the News.
29 October 2020 at 17:59