Every year I make "Koulouraka", Greek Easter cookies (they look like sweet rolls, but they are not) for my family and friends.
The cookies are a labor of love, this year Corey helped me bake them.
First you make the dough, knead it, then let it rise for twenty four hours...
Then you form the cookies, in any shape you would like, I prefer bows, swirls, twists... then let them rise on a cooking sheet, for another twenty four hours...
Next you brush egg yolk on the top of each cookie, to give them a golden tone, and bake them for fifteen minutes.
Once they are baked you let them set for an hour or two.
(Corey inserted a comment here: Then they are gobbled up in two seconds flat. All that work for a moment of pleasure! Delicious pleasure.)
Koulouraka: Greek Easter Cookies:
125 grams of sugar
125 grams of olive oil
125 grams of vegetable oil
1 kilo of flour
2 packets of fresh baker's yeast (50 grams each)
About a fourth of a cup of warm water and a pinch of salt.
Two or three egg yolks to brush on top of the cookies before baking.
375 f. for ten to fifteen minutes.
Makes 50 or more cookies.
Add the dry ingredients in a large mixing bowl,
Then make a whole in the middle of the flour mixture, and add the dissolved yeast (in the fourth of a cup of warm water) and the oil and knead until in springs back and is shiny.
Cover and set aside in a warm area for twenty four hours.
Then the next day form the cookies in a cookie sheet, and set aside for twenty four hours.
Next brush egg yolk on top of each one, and bake at 375 f for ten to fifteen minutes.
The cookies are crunchy on the outside and tender on the inside. Delicious cookies to have with coffee. I had mine with coffee and Corey had hers with Chai and soymilk.
If you start baking right now you could have them for Easter Sunday!