Recipe: Delicious Traditional smirneika koulourakia
Traditional smirneika koulourakia. Beat the sugar with the eggs and the vegetable oil shortening. The fluffiest and crunchiest traditional Greek Easter cookies recipe (koulourakia) you have ever made! These sweet little Greek Easter cookies are super quick to bake.
Smirneika koulourakia (cookies from Smyrna/Izmir) that are. These biscuits are traditionally made by the Greeks of Smyrna and their descendants. Note: If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be. You can cook Traditional smirneika koulourakia using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Traditional smirneika koulourakia
- It's 2 kg of all purpose flour.
- Prepare 9 tsp of baking powder.
- Prepare 3 cups of sugar.
- Prepare 12 of eggs.
- It's 3 1/2 cups of vegetable oil shortening.
- Prepare 1 cup of lukewarm milk.
- It's 3 tsp of vanilla.
- You need 2 of egg yolks dissolved in a little water for brushing.
Greek Easter cookies - Koulourakia Smyrneika BY: Greek Cooking Made Easy SUBSCRIBE to my YouTube channel to see all my delicious recipes. Παντζαροσαλάτα ψητή. Traditional smirneika koulourakia. Τελευταία Νέα Sintages Pareas. Fillet o' fish with Orange sause (my inspiration!) The name for Koulourakia comes from their round twisted shape. Kids will love helping you roll out these traditional Greek cookies.
Traditional smirneika koulourakia instructions
- Beat the sugar with the eggs and the vegetable oil shortening..
- Place the flour and baking powder in a bowl and make a well in the middle where you add your mixture..
- Mix a little and add the milk and the vanilla..
- Knead a little until you have a fluffy and incorporated dough..
- Preheat the oven to 220°C. Form the cookies (with both hands) and brush with the egg..
- Bake for 30-40 minutes..
Great recipe for Traditional smirneika koulourakia. Smirneika koulourakia (cookies from Smyrna/Izmir) that are extremely tasty!! Find this Pin and more on κουλουρια by. Koulourakia are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top.