Prep 50 mins
Cook 25 mins
We make koulourakia throughout the year as we love to dunk them into our coffee or tea. Easter is the time when EVERYONE brings out their favourite koulourakia recipe and shows off. Baking ammonia can be purchased in drugstores in North America. The yield I posted is arbitrary as it all depends on the shape and size of the biscuits you make.
- 4 eggs, plus
- 1 egg yolk (the white will be used in the wash)
- 1 1⁄4 cups sugar
- 10 cups flour (1 kilo = 2.2 lbs)
- 3 tablespoons cinnamon
- 1 teaspoon ground cloves
- 6 ounces butter, melted and cooled
- 8 ounces milk, lukewarm
- 2 teaspoons baking ammonia
wash made with
- 1 egg white
- 2 tablespoons water
- Beat the eggs the sugar until light and fluffy, about 5-6 minutes.
- Sift flour and spices into a large bowl. Make a well in the centre and add butter and rub into flour with your hands. Add the milk, into which you've already dissolved the baking ammonia, and the egg mixture. Knead well until a soft and pliable dough forms.
- Shape the koulourakia as you wish. It is traditional to make 'S' shapes, snails and braids here. Place on a greased cookie sheet, or parchment or silpat and brush with egg-white wash.
- Bake in a preheated 350F (170C) oven for 20-25 minutes. Store in an air-tight container.
I made a pre-holiday test drive batch of 1 doz. This gave me some really weird egg amounts. In place of 2/3 egg + 1/4 of an egg yolk it just got 1 egg. I used Splenda for the sugar and baking powder for the 1/3 tsp of baking ammonia. I made the S shape and imagined I was on a sunny Greek isle instead of on top of a furnace vent in snowy Canada when munching one.. They will be wonderful on the Christmas cookie tray.