QiMeal
Koulourakia
Koulourakia · ready in 1 h · 8 servings · 504 kcal per serving · easy · 9 ingredients
Greek braided butter cookies with a tender crumb, a pale golden shine, and the classic Easter aroma of vanilla and orange zest.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 h
- Serves
- 8
- kcal
- 504
- Difficulty
- easy
Ingredients · 8 servings
- 500 gFlour, sifted
- 170 gButter, softened
- 180 gSugar
- 3Egg, 2 for dough and 1 beaten for glaze
- 75 mlMilk, divided
- 2 tspVanilla extract
- 6 gOrange zest, finely grated
- 2 tspBaking powder
- ½ tspSalt
Equipment
oven, mixing bowl, small bowl, whisk, stand mixer, spatula, baking tray, parchment paper, clean towel, bench scraper, pastry brush, oven mitts
Instructions
- Gather Cookie Tools
Gather flour, butter, sugar, eggs, milk, vanilla, orange zest, baking powder, salt, 2 bowls, whisk, mixer, tray, and parchment. · 5 min
What to look for: All ingredients are measured and tools are within reach
- Cream Butter Sugar
Beat softened butter and sugar in a bowl until pale, fluffy, and lighter in texture, scraping the bowl once during mixing. · 5 min
What to look for: Mixture looks pale and airy
- Add Egg Flavor
Beat in 2 eggs one at a time, then mix in vanilla extract, orange zest, and 60 g milk until smooth and fragrant. · 4 min
What to look for: Batter is glossy and evenly speckled with zest
- Mix Dry Ingredients
Whisk flour, baking powder, and salt in a separate bowl to distribute the leavening evenly before adding to the batter. · 2 min
What to look for: Dry mixture looks uniform with no visible clumps
- Form Soft Dough
Add the dry mixture to the butter mixture in 3 additions, mixing just until a soft dough gathers and no dry flour remains. · 5 min
What to look for: Dough is soft, smooth, and slightly tacky
- Rest The Dough
Rest the dough covered at room temperature for 15 minutes so the flour hydrates and the braids hold their shape. · 15 min
What to look for: Dough feels less sticky and easier to handle
- Shape Braided Cookies
Cut dough into 24 pieces, roll each into a 18 cm rope, fold in half, twist gently, and set on a parchment lined tray. · 12 min
What to look for: Braids are even and spaced apart on the tray
- Brush Egg Glaze
Brush each braid lightly with the remaining beaten egg mixed with 15 g milk, coating the tops without pooling on the tray. · 3 min
What to look for: Cookie tops have a thin shiny coating
- Bake Until Golden
Bake at 177°C / 350°F until the cookies are set, lightly puffed, and pale golden at the edges. · 20 min
What to look for: Edges are pale golden and tops look dry
- Serve Cooled Cookies
Serve the cooled koulourakia at room temperature with milk, coffee, or tea for the classic Greek bakery style bite. · 10 min
What to look for: Cookies are firm, glossy, and cool enough to handle
Nutrition (per serving)
| kcal | 504 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 71 g |
| of which sugars | 23 g |
| Fat | 20 g |
| of which saturated | 12 g |
| Fibre | 2 g |
| Sodium | 288 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 7 days
- Freezer: yes, up to 2 months
- Serve at room temperature. Thaw frozen cookies in a covered container before serving.
Ingredient substitutions
Flour
- Pastry flour: Gives a slightly more delicate crumb
Butter
- Salted butter: Reduce the added salt by half
Sugar
- Caster sugar: Dissolves quickly into the butter
Egg
- Large egg: Use eggs at room temperature for easier mixing
Milk
- Water: The dough will be less rich but still workable
Vanilla extract
- Vanilla: Use the same amount if it is liquid vanilla flavoring
