Ingredients
Equipment
Method
Prep Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour and baking powder until thoroughly combined.
Cream Butter & Sugar with Zest
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, combine the granulated sugar and orange zest. Rub the mixture together until well combined and very fragrant – this infuses the sugar with maximum citrus flavor. Add the softened butter and beat on medium speed until the mixture is light and fluffy, about 5 minutes.
Add Wet Ingredients
- Add the egg yolks, egg, and vanilla extract to the creamed mixture and beat until well combined. Next, incorporate the room temperature milk and mix until just combined, scraping down the bowl as needed. It is normal for the mixture to look slightly curdled after adding the milk; this is a natural part of the emulsification process and will resolve as the flour is added.
Form the Dough
- With the mixer on low speed, gradually add in the flour mixture, mixing just until a sticky dough forms and all flour is combined. Be careful not to overmix, as this can lead to tough cookies. Cover the dough and chill for at least 30 minutes. Chilling dough makes it much easier to handle and helps maintain the shape of your Easter cookies during baking.
Preheat & Prepare
- Preheat your oven to 375F (190C). Line two cookie sheets with parchment paper.
Shape the Koulourakia
- Turn the cookie dough out onto a lightly floured surface. Pinch off enough dough to form a 1-inch ball. Roll the ball into a 7-inch long rope, then fold it in half, and twist the ends together. Place each shaped cookie on a prepared cookie sheet about 1 inch apart. Repeat with the remaining cookie dough. If the dough gets too soft to roll during shaping, re-chill it until firm enough to handle.
Apply Unique Egg Wash
- In a small bowl, beat the egg and water together until well combined. Now, for our unique twist: add a few drops of orange blossom water or orange extract to this egg wash for an intensified aromatic orange fragrance on the cookie's crust. Brush this mixture generously over each cookie. If desired, sprinkle with sesame seeds.
Bake to Golden Perfection
- Bake for 15 to 20 minutes, or until the cookies are golden brown. Look for the edges to be golden and the centers to be set. The Maillard reaction is working its magic here, contributing to that beautiful golden color and delicious flavor development.
Cool Completely
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These Koulourakia are wonderful for sharing or enjoying with coffee or tea. If dough becomes too soft while shaping, re-chill it. Store cookies in an airtight container at room temperature for weeks or freeze for longer storage. Dough can be made ahead and chilled for up to 3 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.