Saturday, 12 April 2014

Greek Easter koulourakia



Easter is approaching.  Time for fasting, baking koulourakia & tsourekia and then indulging in a weekend of protein.
Magiritsa, which is my favourite soup of all time!  Loads of finely chopped offal, lamb stock, herbs rice and finished with a lemony avgolemono.  My mouth is drooling just thinking of it!…and the traditional Easter lamb on the spit…. However I will start with the recipe for koulourakia which are traditionally made on the Thursday before Good Friday along with the red dyed eggs.




Easter Koulourakia

Yields 48
250g butter
1 1/2 cups sugar
3 eggs
1/2 cup orange juice
zest of 1 orange
6 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 egg, beaten with a little milk
¼ cup sesame seeds



Cream butter. Add sugar gradually in mixer.

Add eggs one at a time.  Add orange juice & orange zest.

Add flour that has been sifted with soda and baking powder, a little bit at a time. The dough should be soft and springy.

Shape as desired and brush with egg and milk mixture.  I roll them out to a 10cm skinny strand and twist together to form a plait.  Brush with egg-milk mixture and sprinkle with sesame seeds.

Use greased baking try or silicone sheet. Bake at  180 C for  about  15-20 minutes or until golden.


 





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