Koulourakia are a staple of the dessert table at Easter. Try the following recipes this year and enjoy!

Koulourakia with Heavy Cream

1 pound (4 sticks) unsalted butter

1 1/2 cups sugar

3 large eggs

1 cup heavy cream

1 teaspoon pure vanilla extract

A pinch of Greek sea salt

3 teaspoons baking powder

2 pounds (about 6 2/3 cups) all purpose, unbleached flour

1-2 beaten eggs for egg wash, as needed

Preheat the oven to 350 degrees F. In the bowl of a stand mixer with the paddle attachment, cream the butter with the sugar. Add the eggs, one at a time, beating well after each addition, followed by the heavy cream, the vanilla, and the pinch of salt. Continue mixing until incorporated well. Lower the mixer speed and add the baking powder and the flour a little at a time until the dough forms. You may need to mix the remaining flour in by hand depending on the size of your mixer. The dough should not stick to your fingers, so a little more flour might be needed so that cookie shapes can be easily made. Add only a tablespoon of extra flour at a time, if needed, and roll the dough into twists, the traditional shape for koulourakia. Place the cookie shapes on ungreased baking sheets an inch or two apart since the koulourakia will puff up.

In a small bowl, beat the eggs for the egg wash. Brush the koulourakia with the egg wash and bake in a preheated 350 degree F oven for about 20 minutes until golden brown, rotating the pans from the lower to the upper rack and brushing again with egg wash about halfway through the baking process.

Cool the koulourakia on the baking sheets on wire racks for a few minutes then transfer to wire racks to cool completely before serving or storing in an airtight container.

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Koulourakia with Orange Zest

1 pound (4 sticks) unsalted butter

1 cup Greek extra virgin olive oil

2 cups sugar

1 cup orange juice

5 eggs

1 teaspoon pure vanilla extract

2 teaspoons finely grated orange zest

2 tablespoons baking powder

3-4 pounds all-purpose, unbleached flour

2-3 eggs for the egg wash

Sesame seeds (optional)

In the bowl of a stand mixer with the paddle attachment, cream the butter with the oil and the sugar. Add the orange juice, vanilla, orange zest, and the eggs, one at a time, beating well after each addition. Lower the mixer speed and add the baking powder and the flour gradually. You may need to incorporate the remaining flour by hand depending on the size of your mixer. Add as much flour as needed to make a dough that doesn’t stick to your fingers and can be made into cookie shapes. Roll the dough into cookie twists, or circles, S-shapes, and figure eights as preferred. Place the cookie shapes on ungreased baking sheets an inch or two apart since the koulourakia will puff up.

In a small bowl, beat the eggs for the egg wash. Brush the koulourakia with the egg wash, and, if preferred, sprinkle with some sesame seeds on top, and bake in a preheated 350 degree F oven for about 20 minutes until golden brown, rotating the pans from the lower to the upper rack and brushing again with egg wash about halfway through the baking process.

Cool the koulourakia on the baking sheets on wire racks for a few minutes then transfer to wire racks to cool completely before serving or storing in an airtight container.