Classic Koulourakia Recipe
Ingredients
| Unsalted butter | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Egg yolks | 2 | |
| Cognac | 2 Tablespoon | |
| Confectioner’s sugar | 2 Cup (16 tbs) | |
| Cake flour | 4 1/2 Cup (16 tbs), sifted | |
| Baking powder | 3 1/2 Teaspoon | |
| Egg white, beaten | ||
| Sesame seed, lightly toasted | ||
Directions
Beat butter until light and fluffy.
Add eggs and egg yolks, one at a time, beating well after each.
Add cognac, then confectioners' sugar, beating well.
Sift flour with baking powder and add to butter mixture; mix well.
Knead dough on a floured board until shiny.
Break off a small amount of dough and roll on a board to form a strip 5 to 6 inches long.
Shape into a ring by joining the ends, or make a snail shape by winding up the strip.
Place on a greased cookie sheet.
Repeat with remaining dough.
Brush tops with beaten egg white.
Sprinkle with sesame seed.
Bake at 350°F 20 to 25 minutes, or until done.
Add eggs and egg yolks, one at a time, beating well after each.
Add cognac, then confectioners' sugar, beating well.
Sift flour with baking powder and add to butter mixture; mix well.
Knead dough on a floured board until shiny.
Break off a small amount of dough and roll on a board to form a strip 5 to 6 inches long.
Shape into a ring by joining the ends, or make a snail shape by winding up the strip.
Place on a greased cookie sheet.
Repeat with remaining dough.
Brush tops with beaten egg white.
Sprinkle with sesame seed.
Bake at 350°F 20 to 25 minutes, or until done.
Chef
