Greek cuisine · Breakfast & Eggs

Koulourakia Paschalina (Easter Butter Twists)

Twisted Greek butter cookies for Easter, flavored with vanilla and orange zest and baked to a shine.

Ingredients · for 8 servings

• 250 g soft butter
• 200 g sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 orange (zest)
• 700 g wheat flour
• 1 packet baking powder
• 2 tbsp milk
• 3 tbsp sesame seeds

Instructions

1. Beat the soft butter with the sugar for 5 min until pale and fluffy, then beat in two eggs one at a time and flavor with vanilla extract and finely grated orange zest.
2. Mix the flour with baking powder, fold in a little at a time and briefly bring together into a soft, non-sticky dough; chill for 30 min.
3. Roll the dough into finger-thick, 20 cm long strands and twist each into a figure eight or a double braid.
4. Place the twists with space between them on two baking sheets lined with parchment paper, as they spread noticeably while baking.
5. Whisk the remaining egg with the milk, brush over the twists and sprinkle with sesame seeds.
6. Bake in a preheated oven at 180 °C for 18–22 min, until evenly golden brown; let cool completely – only then do they turn crisp and short.