Koulourakia with Olive Oil : Greek Cookies (vegan recipe)

Print the recipe here: https://www.dimitrasdishes.com/vegan-koulourakia/

Ingredients
1 and 1/2 cups light olive oil
1 cup fresh orange juice
1 cup granulated sugar
1/2 teaspoon baking soda3 teaspoons pure vanilla extract
4 cups (530g) all-purpose flour (or more)
2 teaspoons baking powder
Optional: Sesame seeds for topping
Instructions
Preheat the oven to 350°F, 180 °C and line 2 -3 trays with parchment paper.

Combine the flour and baking powder in a bowl and whisk them together and set aside.

In a large mixing bowl, combined the olive oil, orange juice, sugar, vanilla extract, and baking soda, and whisk together until combined.

Add the flour ingredients and whisk together until combined. Add more flour if needed until the dough is no longer sticky. Let the dough rest for about 15 minutes covered with the kitchen towel. Roll the dough into about 35 g walnut sized pieces.

Roll each ball out to about 6 to 8 inches long into a rope. Shape the ropes into eS-shapes, circles or twists and place them on the baking trays that are lined with parchment paper.

Bake on the center rack for about 20 to 25 minutes or until lightly golden all around. Cool completely and serve!

Store the cookies in an air-tight container up to 2 weeks.

kali Orexi!

Notes
For Lemon-flavored cookies: Substitute the orange juice for water and add the zest of 2 lemons to the flour mixture.

Sesame topping: Roll the shaped cookies in sesame seeds and place on the baking trays.

If the cookies are breaking when shaping, squish the dough together nad form into a ball, then roll them out and shape. (see video)

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of demitra dishes today I’m going to teach you how to make Kaka but the vegan version guraka are classic Greek butter cookies that are usually made around Easter time but around here we make them all year long because they’re so good they’re perfect for dipping in coffee

And I’m teaching you how to make them without butter without eggs just using really good light olive oil to make them they’re going to be so good they’re so easy to make let’s get started okay so making this cookie batter is so simple what we’re going to begin with is the

Dry ingredients so that way I don’t have to switch to another whisk in this bowl over here I have four cups or 530 G of allpurpose flour I’ll add 2 teaspoons of baking powder and whisk that all up now I’ll set it aside and we’re going to

Move on with the wet ingredients so in this big Mixing Bowl here I’ll add 1 and 1/2 cups of very light olive oil this is not the good quality cold press extra virgin olive oil because that will be too olivey tasting this is a cookie you

You want it to be nice and light so I like to go with the light olive oil you can use your favorite vegetable oil instead if you prefer next I’ll add 1 cup of granulated sugar 3 tpoon of pure vanilla extract 1 cup of orange juice

You can use fresh or from the store whatever you have and I’ll also add half a teaspoon of baking soda to this whisk everything all together until it’s nice and smooth then we’re going to start adding the flour mixture a little bit at a time whisking together so that way

Each batch is incorporated it’s going to look like almost like a pancake batter but a little bit thicker it does need to get thicker than this and dryer so I’ll have some flour on hand and I’ll just continue to add it until the mixture is no longer sticky and it forms a dough

Best way to add it is with your hands and just knead it as you go just try to not overwork the dough but once it’s at this consistency when it’s no longer sticky and it’s not falling apart that’s how you know your dough is ready but

Before you use it it is a good idea to let it rest for a little bit so cover it with a clean kitchen towel and just set it aside for 15 minutes okay in order to shape the Kaka we’re going to first portion out the dough so each ball of

Dough should weigh about 35 gram it’s about the size of a walnut if you have a scale just take it out and use it at this time it’s going to make your life so easy and it’s going to help you keep them all uniform and size if you don’t

Then it’s fine then we’re going to take one at a time and the dough is as you work with it by the time you get to the last ones there’s going to be oil everywhere these do release lots of oil but don’t worry about it they’re going

To be so delicious squeeze the dough together to kind of help it hold its shape and then roll it out into a rod that’s between 6 to 8 in long if it starts to break on you then it needs to be squeezed together a a little bit more

And just do that just Bunch it back up and just squeeze it together and then roll it out again then I like to fold it in half like this and twist it so that way looks like a braid or like a little rope you can do so many different shapes

With this an S shape is also really common so once you form it out into a rod put it on a baking tray that’s lined with parchment paper and then you could form it into an S you could also do it into little circles traditionally these are sprinkled on the top with sesame

Seeds but my kids don’t like Sesame so I’m going to leave these plain they’re still going to be nice and beautiful to look at and still very delicious but if you do want Sesame on top you can brush them with a little bit of simple syrup and then sprinkle the Sesame on top

That’ll add some more color and will also help the sesame seed stick it’s up to you but I’m leaving them without sesame seeds and the twists are my favorite so I’m going to make more twists than I am any other shape they’re all looking so good these are

Unfortunately not cookies that kids are going to be able to help you with just because of how finicky they are with the releasing a lot of oil they kind of break a lot especially when you get towards the end you might need a tiny bit more flour I didn’t add any flour I

Just dealt with the oil problem because I wanted them to be nice and tender the more flour you add to these cookies the drier and tougher they become so I’m going to leave it up to you how you’re going to make them okay so once you assemble the cookies and they’re on

Parchment lined baking trays the oven should be preheated to 350° F and these are going to bake for about 20 to 25 minutes or until they’re nice and golden if you’re baking more than one tray at a time make sure to rotate them so that way they bake even ly once they’re

Golden around the edges they’re ready take them out of the oven and let them sit at room temperature so that way they can cool down make some coffee in the meantime call some friends over I usually have freezer instructions for you for baked goods but these cookies do

Not freeze well but they do last long at room temperature so it works out either way and again you saw how easy they are to make the only thing is if you follow me on my stories on Instagram you’ll see that I tried to make a gluten-free and

Vegan version of this and I use the King Arthur’s one toone flour the gluten-free flour and it did not work at all I did get a lot of messages from you guys with tips on how to make it work with gluten-free flour by adding some psyllium husk or some other ideas that

You guys sent me I didn’t have time to test it out because they just came out so bad and I was so disappointed I didn’t even feel like trying it but if you do have tips on how to make them gluten-free I’d love to hear it in the

Comments and maybe I’ll give them a try one day but these cookies as is taste so good they are so flavorful because I put lots of vanilla in there some orange I stayed away from the cinnamon because I have lots of cinnamon in my Laura recipe which is almost identical to this minus

The warm spices if you do love that you can put the warm spices in here but I wanted to give more of the characteristic guraka flavor to them and that’s why I left the cinnamon out but they’re so good you can you can add some lemon zest to these too if you’d like

And leave the orange out time for the taste test and I’ll take one of the little twists oh my goodness so good I love butter I can eat butter on everything but I don’t miss the butter in these the there’s so much flavor in them they have the same texture as a

Regular koraki does and like I said they’re super easy to make they’ll keep fresh in a cookie jar or in an air tag container at room temperature for a week or two they’ve never lasted that long for me to test the freshness but they don’t go bad because they don’t have

Dairy in them I hope you guys give this recipe a try the measurements are on the website tous.com let me know what you guys think and post your recipe requests down below thank you so much for spending time with me today I’ll see you all next time yes s