Best Greek Desserts: Koulourakia
Best Greek Desserts: Koulourakia is certainly always on this list but I don’t necessarily consider it a dessert. I think Koulourakia are the Greek version of Biscotti. Traditionally made during Greek Easter, my family makes them all year round! They are relatively fast to bake, fun to make with the kids, and delicious to eat!
My kids love koulourakia as a snack all day long and I find that they are perfect little something to nibble on while I’m having my coffee!
Best Greek Desserts: Koulourakia – Chrisa’s Tips
- This recipe makes a lot of Koulourakia so I recommend making half especially if it’s your first time
- Remember to leave the butter out of the refrigerator so it’s room temperature before you start.
- Keep a small bowl of flour handy while rolling the koulourakia to continually flour your work surface
- Store in a cool and covered area and they will last for 3 to 4 weeks, although they usually disappear very quickly.
2 Sticks Butter Room Temperature
12 Tbsp Margarine
1/2 Cup Vegetable Oil
4 Tbsp Grated Orange Peel
2 Cups Sugar
4 Cups Flour
1/2 Cup of Lukewarm Milk
1 Tsp Vanilla
4 Tablespoons Baking Powder
1/2 Tsp Baking Soda
1/2 Cup Orange Juice
Step 1 – Attach the flat beater to your Kitchen Aid. Add sugar and chopped room temperature butter and mix for about 10-15 minutes. Until the butter is creamy and fluffy.
Step 2 – Add eggs, and beat until lightly colored.
Step 3 – Continuing to mix add milk, vanilla, orange zest, and baking powder individually
Step 4 – While still mixing and adding in small portions add flour until the dough is soft, but not sticky
Step 5 – Cover bowl with plastic wrap and chill for 20 to 30 minutes
Step 6 – Once the dough is ready, preheat your oven to 350F, oil your baking sheet and lightly flour your surface
Step 7 – Tear off a 1-inch ball of dough. Roll the ball with your fingers into a rope try to keep the thickness even throughout the rope. Fold the rope in half and then twist each side together. You can also gently braid the rope on your work surface.
Step 8 – Place each koulouraki on the lightly sprayed or oiled baking sheet about 1 inch apart.
Step 9 – Brush each koulouraki with egg wash (1 egg beaten with 1 Tbsp water)
Step 10 – Bake for 15-20 minutes, or when they are lightly golden.
Step 11 – Let cool for 5 -10 minutes on the baking sheet and then transfer to a wire rack to cool completely