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Koulourakia recipe (Greek Easter cookies)

Koulourakia recipe (Greek Easter cookies)

Posted in ***Most liked recipes***, Baked, Beginner, Desserts, Mainland Greece, Our hand picked recipes, Tea and Coffee nibbles, Traditional Greek Easter recipes Originally published on Last updated on By


The fluffiest and crunchiest Greek Easter cookies (koulourakia) you have ever tasted! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! So consider yourself warned 🙂 This  easy to follow traditional Greek koulourakia recipe makes 90 of these delicious festive Greek Easter cookies, plenty for everyone to try. And best of all? Have fun with the whole family kneading the koulourakia into braids, boats, little ‘S’s just like in the photos below! Serve over a hot cup of coffee and you have a match made in heaven…

Greek Koulourakia recipe – A delicious Greek Easter tradition

As most holidays in Greece revolve around food, Greek Easter is no exception! These are the days when households are preparing delicious meals for the Easter Sunday and making all these delicious traditional Greek recipes, like lamb, kontosouvli, magiritsa, dyed Greek Easter eggs, tsoureki and of course these amazing Greek Easter cookies (koulourakia). Greek koulourakia recipes are characterised by a butter base, shiny egg glaze (which makes them beautifully golden brown) and various rising agents  to make them fluffy and airy. Nowadays most koulourakia recipes call for baking powder and baking soda, but experience has shown me that nothing compares to the traditional koulourakia recipe, which calls for baking ammonia. Ammonia makes the koulourakia amazingly airy and crunchy and compared to other rising agents, the crispness will last longer. This is an old fashioned traditional Greek koulourakia recipe for you to recreate this delicious traditional delight from scratch! Oh and you can always read this delicious recipe in Greek here Αφράτα Πασχαλινά κουλουράκια με αμμωνία.

Ingredients

  • 250g butter (8.8 oz.)
  • 1 1/2 cup sugar
  • 25g powdered baking ammonia (1 and a half tea spoons)
  • 1/2 cup lukewarm milk
  • 4 medium eggs
  • 1 tbsp vanilla extract
  • zest of 2 oranges
  • 1kg all-purpose flour  (35 oz.)
  • 2 egg yolks and 1 tbsp water for glazing the koulourakia

Instructions

  1. To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer’s bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
  2. In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and blend until dissolved. Set aside.
  3. Add the eggs (in the butter-sugar) mixture one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and milk (with the ammonia) and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
  4. Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 20 minutes.
  5. Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like. Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. (For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies)
  6. In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C for 15 minutes, until nicely coloured.
  7. Let the koulourakia cool down completely and store in airtight containers for up to three weeks.

Recipe image gallery:

 
 

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39 Comments

  1. paraskevi says:

    Amazing I used self raising flour and they turned out so soft and fluffy

  2. Mina Nodaros says:

    What is the meAsurement of one glass in cups? Also why no baking powder or soda. The ammonia is enough for them to rise?

  3. Elli, this looks divine! I cannot get the ammonia in time to bake these can I just use the same amount of baking powder?

  4. The cookies did not look like the pictures , they were a white color , any suggestions . I baked them at 400 degrees, second rack from bottom .

  5. The amount of ammonia was changed recently. Any reason why?

  6. Made these kouloria also with self raising flour everyone loved them love your recipies!

  7. haylee Sarris says:

    Sorry would like to know do you completely change plain flour for self raising I made this and they tasted fantastic but where very hard

    • Mine were white and also very hard and threw them out. Made another batch with self raising flour, with no ammonia & no baking powder and they were perfect.

  8. Made these last night and they were the best I’ve ever made thanks for the recipe. Have tried several recipes over the past years and this is definitely a keeper.

  9. I made the easter cookies they are delish

  10. Please convert flour measurement and oven heat. Thank you
    Eleni

  11. Can you tell me how much baking powder or soda to use in place of the ammonia?

  12. Eli, I have been searching for a recipe like this for a long time. Finally I found it.
    My family when crazy over them. Brilliant recipe and so easy. I did make it with the SR flour. I didn’t have any oranges so I put a little cinnamon. Delicious!!!! Thanks Eli!

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  14. Made them over the weekend using self raising flour and they turned out to be perfect. Thank you for such a simple yet perfect recipe

  15. Made them over the weekend using self raising flour and they turned out to be perfect. Thank you for such an easy and perfect recipe!

  16. Your recipe is good , but where I come from in no way do we use orange juice or zest for Easter koulouria , there is a *portokali* koulouri .

  17. I plan to use self rising flour. Do I eliminate the milk too? Or just the ammonia?

  18. How much self rising flour would you use and what ingredient do you replace with? I noticed many using self rising flour but what did they skip?

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  20. These are perfect, the best recipe I have found so far. I made them with self raising flour and didn’t add the ammonia

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  22. If I use the self rising flour…. Do not still use the milk????

  23. Hi, what is the measurement for sugar in grams please and the milk in mls?
    Many thanks

  24. Im a bit confused – does this ‘bakers bowl’ consist of an electric whisk? how do i combine the ingredients together?

  25. Georgia H says:

    I followed the recipe but the dough became crumbly with the amount of flour specified. What did I do wrong?

    • Probably your flour was a little stronger than what I used when making the recipe – next time try adding the flour a little at a time and keep an eye out for the texture of the dough. If it gets too hard stop adding flour. If you’ve added too much, try adding a bit more butter to soften the dough.

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