View Large Image Koulourakia Recipe Get ingredients: 255 g (1 1/8 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C) 2 eggs (100 g) (large, room temperature) 1 orange 2 g (1/2 tsp) baking powder 2 g (1/2 tsp) baking soda 656 g (5 1/4 cups) flour (all-purpose) 1 g (1/8 tsp) salt 250 g (1 1/4 cups) sugar (white, granulated) 4 g (1 tsp) vanilla extract (pure) stand mixer baking trays mixing bowl (medium) juicer spatula strainer (small) whisk (large) zester parchment paper or silicone mats plastic wrap If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Line the baking trays with parchment paper or a silicone mat. Set aside. Wash 1 orange. Zest 1 orange to get 15 g (3 tbsp) orange zest. Set aside. Juice 1 orange to get 57 g (1/4 cup) orange juice. Strain the juice into a small cup or bowl and set aside. Discard the pulp. Add to medium mixing bowl: 656 g (5 1/4 cups) flour 2 g (1/2 tsp) baking powder Whisk until combined (about 15 seconds). Set aside. Attach the whisk to the stand mixer. Add to stand mixer bowl: 255 g (1 1/8 cups) butter (chopped into about 8-16 pieces) Mix on high speed until fluffy (about 1 minute). Add to stand mixer bowl: 250 g (1 1/4 cups) sugar Mix on high speed until foamy and creamy (about 6-7 minutes). Add to stand mixer bowl: 2 eggs (100 g) 1 g (1/8 tsp) salt Mix well. Add to stand mixer bowl: 15 g (3 tbsp) orange zest 4 g (1 tsp) vanilla extract Mix until combined. Set stand mixer to low speed. Add to small mixing bowl: 57 g (1/4 cup) orange juice 2 g (1/2 tsp) baking soda Stir with a fork or spoon until combined (about 15 seconds). Add to stand mixer bowl: orange juice mixture Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added. Mix on low speed just until the dry ingredients disappear. 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 plastic wrap. Let rest at room temperature for 30 minutes. Set the oven to convection bake, 320° F (160° C). Ensure the oven rack is in the middle position. Get tools: 1 egg yolk (16 g) 13 g (1 tbsp) sugar bowl (small) pastry brush whisk (small) Add to small bowl: 1 egg yolk (16 g) 30 g (1/8 cup) water (around room temperature) 13 g (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. Ideas: A braid, an S shape, a spiral, a heart, a braided ring. 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" quarter sheet baking tray. Using the pastry brush, generously brush each cookie with the egg wash. Let the cookies sit at room temperature for 10 minutes. Bake for 25-30 minutes (or until golden). Let cool at room temperature on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
