Koulorakia

Golden braided cookies with a crumbly texture that melts in the mouth. The scent of fresh butter mingles with a hint of citrus as soon as the oven door opens.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 859
• Protein: 13 g
• Carbs: 110 g
• Fat: 40 g

Ingredients

• 166.7 g Minimum butter sweet ( softened )
• 133.3 g White sugar
• 2 piece Egg ( at room temperature )
• 33.3 ml Orange juice
• 0.7 tsp Vanilla extract
• 400 g Wheat flour ( sifted )
• 6.7 g Baking powder
• 0.7 pinch Gray sea salt
• 13.3 g Sesame seed optional
• 0.7 piece Orange zest ( finely grated )

Instructions

1. Cream the butter

   Work the softened butter with the white sugar until the mixture whitens and becomes fluffy. This is the key step for the lightness of the biscuit.

2. Incorporate the liquids

   Add two eggs one by one, then pour in the orange juice, orange zest, and vanilla extract. Whisk well to stabilize the emulsion.

3. Form the dough

   Pour in the wheat flour, baking powder, and a pinch of salt. Knead until the dough is supple, smooth, and no longer sticks to your fingers.

4. Shaping and glazing

   Shape small logs and braid them into 'S' shapes or braids. Brush with the last beaten egg and sprinkle with sesame seeds.

5. Baking

   Bake at 180°C. The biscuits should be uniformly golden and the bottom should be well cooked. Let cool on a wire rack to harden.

Chef's tips

• Do not overwork the dough once the flour is added, otherwise it will become elastic and the cookie will be tough.
• Let the cookies cool completely on a rack to reach their final crunchy texture.

Storage

Store them in a tightly sealed tin box, away from moisture. They remain perfect for up to two weeks.