Greek Easter is a big deal, people. There is so much food prepared for Easter that it will probably take us 10 years to cover it all. Since we have to dive in somewhere, let’s start with Koulouria, shall we? 

Koulouria are traditional Greek Easter cookies. When our family makes Koulouria, they really go all in. All hands are required on deck because the original recipe is massive.  10 eggs. 15 cups of flour. 15 dozen cookies. Since most people don’t need to make enough Koulouria to feed an army, we halved all of the ingredients in the recipe below to make a more reasonable amount.

Another challenge with this recipe is how things were measured.  For example, this is how Mom usually measures sugar when she makes koulouria.

I’m not kidding. Luckily for you, we took the time to re-measure everything using standard measuring cups and measuring spoons. You’re welcome.

Finally, Koulouria call for two ingredients that can’t be found in American supermakets: baker’s ammonia and powdered vanilla. Both can be found at your local Greek market or can be purchased online here and here.

Okay, are you ready?

 

Separate eggs, placing whites in a medium mixing bowl and yolks in a large mixing bowl.

Add salt to egg whites and beat until soft peaks form. (Hi Theia Toula!) Set aside.

Add sugar to egg yolks and beat very well. At first it will look like the consistency of scrambled eggs, but after about 5 minutes it will start to look more creamy and become slightly lighter in color.

Continue beating and add oil, followed by shortening, and baker’s ammonia.

Add baking soda to warmed milk and pour into batter. Add vanilla and mix well.

Fold reserved whites into batter.

Add flour to batter a little at a time and combine well. Use your hands or a stand mixer with hook attachment.

Beat 2 egg yolks with a little water in a small bowl.

Lightly oil your work surface.  Grab about 1 cup of dough and roll it out into a log shape. Cut into 1 inch pieces.

Roll each piece out into a small “rope” and shape into circles or twists.

Place on cookie sheet lined with parchment paper. Brush with egg yolk. Greek coffee, anyone?

Bake in lower third of the oven for about 10 minutes, then move to the top third of the oven for 10 more minutes.

Cookies are done when they are golden brown. Happy Easter everyone!

Koulouria (makes about 7 dozen)

Source: Athena Merianos & Toula Costopoulos

5 eggs, plus 2 egg yolks for brushing on cookies before baking

1/8  teaspoon salt

1.5 cup sugar

3/4 cup warmed milk

1/3 cup shortening

1/3 cup vegetable oil

1/2 teaspoon baking soda

1.5 teaspoon baking powder

1 teaspoon baker’s ammonia

1/4 teaspoon powdered vanilla

7.5 cups sifted flour (sift first, then measure)

 

Preheat oven to 350 degrees.

Separate eggs, placing whites in a medium bowl and yolks in a large mixing bowl. Add salt to egg whites and beat until soft peaks form. Set aside.

Add flour and baking powder in medium bowl and set aside.

Add sugar to yolks and beat very well, for at least 5 minutes or until creamy and slightly lighter in color.  Continue beating and add oil, followed by shortening, and baker’s ammonia. Add baking soda to warmed milk and pour into batter. Add vanilla and mix well.

Fold reserved whites into batter.  Add flour to batter a little at a time and combine well. Use your hands or a stand mixer with hook attachment.

Beat 2 egg yolks with a little water in a small bowl.

Lightly oil your work surface.  Grab about 1 cup’s worth of dough and roll it out into a log shape. Cut into about 1 inch pieces.  Roll each piece out into a small “rope” and shape into circles or twists. Place on cookie sheet lined with parchment paper. Brush with egg yolk.  Bake in lower third of the over for about 10 minutes, then move to the top third of the oven for 10 more minutes.  Cookies are done when they are golden brown.

© kouzina cousins. April 2014.