Koulouria (Greek Easter Biscuit)
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 there must have been some dirt and germs that 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.
Now, I know that nothing quite beats your own grandmother's cooking, but 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 cup sugar
- 1 teaspoon vanilla essence (optional)
- 1kg self raising flour
- 3 egg yolks for glazing
- Pre-heat 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.
Picture TutorialClick thumbnail to view full-size
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.