Saturday, April 19, 2014

Yiayia's Koulouria


 This is a traditional Greek Cookie.  I think every Greek Yiayia (Grandmother) has a version of it.  However, I love using this base recipe from my mom and making different flavors.  I have recently done a post on a chocolate version.  I do lemon poppy-seed, orange, coconut, cinnamon-spice, peppermint, etc.  This cookie is perfect for dunking in hot coffee or tea.  Kids usually gobble these cookies up.

I often double the recipe during the Easter Holiday.  These cookies are very popular during Easter time.  It is traditional in a Greek Family to offer Koulouria and a red dye egg to your guest when they are visiting your home during Easter Season.  After Easter Day is over in my family, we continue to celebrate for another 40 days that Christ has Risen and these cookies are always on the table with a basket of red eggs.

Koulouria Ingredients
recipe source:  Mama's Oven
Bake 350 degree oven.  Bake time 20 minutes.
2 Cookie Sheets lined with silpat or parchment.
Makes about 3 dozen cookies

2 sticks unsalted butter (room temperature)
1 1/2 cups sugar
5 large eggs room temperature
1 Tablespoon Whiskey
2 tsp. vanilla extract
1 vanilla pod (remove seeds add to creamed butter)
2 tsp. baking powder
pinch salt
6 cups all purpose flour

Cream butter in stand mixer until smooth and creamy.  Add sugar and continue to beat until light and fluffy.  Add one egg at a time and continue to beat.  Add whiskey, vanilla extract and vanilla seeds.  Continue to beat well.

Sift flour, baking powder and salt.  Add slowly into cream butter mixture.  After everything is incorporated and mixed well.  Scrap down bowl and place in fridge for 10 minutes.

Pinch a walnut size piece of dough and roll into a 5 inch rope.  Bring ends together and twist into traditional Koulouria shape.  Place each cookie on to prepared pan and do egg wash.  Bake in a 350 degree oven for 20 minutes.  Cookies should be golden brown on bottom.

Egg Wash:
1 large egg
2 Tablespoons water

Mix egg and water with a spoon.  Use a pastry brush to to brush each cookie.  Can sprinkle toasted sesame seeds on top.

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