- 250g butter (room temp)
- 1 1/2 cup white sugar
- 13g powdered baking ammonia (2.5 tsp, flat). If you have trouble finding baking ammonia, or you don’t like the taste, you could substitute with 2.5tsp double acting baking powder.
- 1/2 cup lukewarm milk
- 4 medium eggs
- 1 tbsp vanilla extract
- zest of 1 orange
- 1 tsp Wild Nectar Orange Blossom
- 1kg plain flour
- 2 egg yolks and 1 tbsp water for glazing the koulourakia
- To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer’s bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy.
- In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.
- In the butter-sugar mixture, add the eggs one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the vanilla extract, the orange zest, Wild Nectar Orange Blossom Honey and the milk and ammonia blend, and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
- Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 30 minutes.
- Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
- Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
- In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in a preheated oven at 200C fan forced for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
- Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.