I used to watch my yiayia (grandmother) make koulouria most weekends. Sometimes she would even give me a bit of dough to make my own.
My Yiayia's Recipe
Koulouria is a traditional Greek dessert that is often made for the Easter holiday. It tastes delicious, and the twisted dough looks beautiful and fancy.
I use to watch my yiayia (grandmother) make koulouria most weekends. She had a massive bowl of dough, and for what felt like an eternity, she would roll and twist, roll and twist. Sometimes, my yiayia would even give me a bit of dough to make my own koulouria. Kids are gross, though, so I think some dirt and germs must have ended up in mine.
Now that I don’t live at home anymore, I don’t get to have koulouria as much. This year I’ve only had it once! I mean sure I had 50 to myself—but it's never enough.
Nothing quite beats your own grandmother's cooking. I hope that one day my own grandchildren will be saying the same thing about my food.
I've wanted to try making my own koulouria for a while, but I've always been intimidated by the recipe. The twisting of the dough looks hard to do—but thankfully for me, I've learned that it's not.
- 250g unsalted butter
- 1 cup orange juice (optional)
- 1 cup vegetable oil
- 6 eggs
- 1 bottle of cream
- 2 1/2 cups sugar
- 1 teaspoon vanilla essence (optional)
- 1kg self-raising flour
- 3 egg yolks for glazing
- Preheat oven to 190°C.
- Beat butter with a wooden spoon or electric mixer until creamy.
- Add sugar, oil, eggs, and vanilla. Mix well.
- Stir in the cream with a spoon, not a mixer.
- Add the flour a little at a time. You don't need to use all of it; use just enough to keep the dough from being sticky. Mix it all together.
- Knead the dough, making sure it's soft and not sticky. If it's sticky, just add a little more flour.
- Cover dough with plastic wrap and set aside to rest for 20 minutes. Line a tray with baking paper.
- After 20 minutes, place dough on a clean, lightly floured bench space. Use 2 tablespoons of the dough mixture and roll into whatever shape you want. You can do the traditional style or make them round. To do the traditional style, you roll into a log and then fold over and twist (see photo tutorial below).
- Place the koulouria on the lined baking tray, spacing them apart by at least 2 cms. Lightly glaze with the egg yolk and set in the oven until golden brown, about 15–20 minutes.
Perfect With a Cup of Tea!
Koulouria last about two weeks in the fridge, and they go perfectly with a cup of tea, hot chocolate, or coffee. I hope you enjoy my yiayia's recipe. Please leave a comment below about how it went for you, including if you loved the recipe or if you made any changes to it. Thank you for reading.
Shawindi Silva from Sri lanka on August 08, 2019:
Great ! Thank you !!
Elise (author) from Melbourne on August 07, 2019:
Thank you all for taking interest in this recipe. Happy baking :)
Denise McGill from Fresno CA on August 07, 2019:
This looks wonderful. I never heard of it before. Thanks for sharing.
Joanie Ruppel from Keller, Texas on August 07, 2019:
Yum, of course we make these often for our church's Greek Food Festival!
Schatzie Speaks on August 07, 2019:
These look delicious. I will be trying them once I get some orange juice. Thank you for sharing a treasured family recipe!
Elise (author) from Melbourne on June 24, 2019:
Yes, you can. Maybe three will do.
Liza from USA on June 24, 2019:
This traditional Greek Biscuit looks yummy and I'm very tempted to try it. Quick question. I saw it called for 6 eggs. Can I reduce the eggs?