View Large Image Koulourakia Recipe Get ingredients: 250 g (1 cup + 2 tbsp) butter (unsalted, room temperature, around 65° F / 18° C) 2 eggs (large, room temperature) 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp vanilla extract 15 g orange zest 60 ml (1/4 cup) orange juice 675 g (5 1/4 cups) flour (all-purpose) 250 g (1 1/4 cups) sugar (white, preferably caster/superfine; otherwise, beat granulated in food processor) 1 pinch of salt digital scale stand mixer medium mixing bowl small bowl large whisk zester juicer baking trays spatula plastic wrap parchment paper 1 tsp, 1/2 tsp Line the baking trays with parchment paper. Set aside. Wash the orange. Zest the orange. Set aside. Juice the orange. Set aside. Add to medium mixing bowl: 675 g (5 1/4 cups) flour 1/2 tsp baking powder Whisk until combined (about 15 seconds). Set aside. Attach the whisk to the mixer. Add to mixer mixing bowl: 250 g (1 cup + 2 tbsp) butter (chopped into about 8-16 pieces) Mix on low-then-high until fluffy (about 1 minute). Slowly add to mixer mixing bowl: 250 g (1 1/4 cups) sugar Mix on low-then-high until foamy and creamy (about 6-7 minutes). Add to mixer mixing bowl: 1 pinch of salt 2 eggs (one at a time) Mix well. Add to mixer mixing bowl: 15 g orange zest 1 tsp vanilla extract Mix until combined. Set mixer to low speed. Add to small mixing bowl: 60 ml (1/4 cup) orange juice 1/2 tsp baking soda Mix with a fork (about 15 seconds). Add to mixer mixing bowl: orange juice mixture Using a measuring cup, scoop the dry ingredients into the mixer mixing bowl about a cup at a time until all the ingredients have been added. Do not over mix. The dough should be light and soft but not sticky. Using your hands, form the dough into a ball. Wrap the dough in the plastic wrap. Let the dough rest at room temperature for 30 minutes. When the timer is done, set the oven to convection bake, 320° F (160° C). Get tools: 1 egg yolk 1 tbsp sugar digital scale plastic rolling mat glazing brush small bowl small whisk 1 tbsp Add to small bowl: 1 egg yolk 2 tbsp water 1 tbsp sugar Whisk until consistent (about 30 seconds). Set aside. Take a 30 g (1-inch diameter) ball of dough. Roll the dough into a log about 8 to 9 inches long. Shape the dough into a braid, an S shape, a spiral, a heart shape, a braided ring, etc. To braid, fold the log in half, then twist 2-3 times. Place the cookies on the baking tray. You should be able to fit 9 cookies per 13"×9" baking tray. Using the glazing brush, generously brush each cookie with the egg wash. After glazing, let the cookies sit for 10 minutes before baking. Place the baking tray in the oven. Set a timer for 25-30 minutes (or until golden). When the timer is done, remove the baking tray from the oven. Let cool on the baking tray for 5 minutes. Remove from the baking tray and let cool on a wire rack. Store at room temperature in an airtight container.
