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.