Happy baking week for all of you gearing up for Greek Easter!
I know the world has been going crazy with everything that is happening but I promise you that we as a nation will get through this together. (At least I hope we will.) Those who need a distraction from all the negative news that happening, why don’t you try baking therapy?) Cooking has always been my natural way of feeling stress-free, even if I have to cook for many customers I still love it.
When I think Greek Easter I think koulourakia (Greek Easter cookies) which I must say are my favorites. The buttery cookies with hints of orange, lemon, or even ouzo aromas. After drinking some Greek coffee the other day, I thought why not infuse Greek coffee in the mix of the koulourakia dough. I did just that and tested 3 times to make sure I got the right flavor from the coffee and bam! In fact, I am cooking another batch in the oven as I write this post. The kitchen smells amazing and I wish I can share this exact aroma with you all.
Koulourakia Infused with Greek Coffee
Servings: Makes up to 45 cookies
- 1/2 cup of unsalted butter at room temperature
- 3/4 cup of granulated organic sugar or demerara sugar
- 2 orange or lemons ( reserve the zest)
- 2 eggs room temperature
- 1/4 cup of milk
- 2 teaspoons of vanilla extract
- 3 cups of all-purpose flour plus more for dusting a work surface
- 1 teaspoon of baking powder
- 1/2 teaspoon of fine sea salt
- Ouzo to spray cookies (optional)
- Egg wash ( 1 egg and a few tablespoons of water)
Greek Coffee paste:
- 2 tablespoons + more if you want it stronger of Greek coffee (Buy here)
- 2 tablespoons of sugar
- 2 teaspoons of warm water
- In a mixer bowl add the sugar and orange zest.
- Add the butter to the sugar- orange zest mix inside the mixer while on medium speed and mix until the butter is light and creamy. About 5-6 minutes. Make sure to scrape down the sides of the bowl so the butter is thoroughly mixed.
- Add the eggs one at a time on medium-low speed and mix until the mixture is creamy.
- Add the milk, and vanilla and mix on medium-low.
- On parchment paper sift the flour, baking powder, and salt. Mix to combine then add the flour in 3 different increments. Making sure to fully incorporate the flour into the wet mixture. Just mix to combine and make sure not to over mix. Your dough should be soft and pliable.
- At this stage cut the dough in half and take one half and cover with plastic wrap and set aside. The other half you will place back in the mixer.
- In a small bowl mix together the greek coffee, sugar, and warm water. Mix until it forms a wet paste and then while the mixer is on add the paste to the dough. Mix just until the dough becomes almost like a coffee color. If you want to add more coffee you may do so for a stronger taste. Make sure not to over mix the dough, as that results in a tough cookie.
- Remove dough from the mixer, and set aside. (If your dough seems too wet, add a little bit of flour and knead just until it’s pliable and ready to roll out.)
- Take small pieces of dough (size of a nut) to form S-shaped or O-shaped or the twisted shape of koulourakia.
- Line a baking sheet with parchment paper and preheat your oven to 375 degrees. Brush the egg wash over the cookies.
- Place baking sheet on the middle rack of the oven, and bake for about 25-30 minutes until golden brown. I like my crunchy so I bake mine the full 30 minutes.
- If you want your cookies on the crunchier side, bake an additional 5 minutes on the top rack.
- Remove from heat and cool on a wired rack. You can freeze these cookies for up to 2 months in a sealed container.