these Greek Easter biscuits—known as Koulourakia—are soft, crisp, delicately spiced, and traditionally made in the lead-up to Orthodox Easter. I’ve always been fascinated by the cultural and culinary richness of religious holidays, even though I don’t celebrate Easter myself. I do, however, celebrate food, culture, and tradition—and this recipe is the perfect expression of that love. my friend Niki, perfected over her recipe over the years. They’re traditional, festive, and a joy to make and share.
Ingredients:
* 1 egg yolk (reserved for brushing, whisked with 1 tsp water)
* 3 eggs
* 1 egg white
* ½ tsp vanilla sugar
* 125g unsalted butter, melted
* ⅔ cup sugar
* 25ml mild oil (canola or sunflower)
* 50ml warm milk
* ¼ tsp baking powder
* ¼ tsp bi-carb soda
* ¼ tsp ground mastic (masticha)
* ½ tsp ground mahlab
* Pinch of ground cardamom
* 1 tsp lemon zest
* 3 cups self-raising flour, sifted (plus up to ½ cup extra if needed)
1. Prepare Wet IngredientsIn one bowl, beat the 3 eggs and egg white with the vanilla sugar until pale and fluffy. Set aside. In a second bowl, mix melted butter and sugar, then add the oil and whisk until smooth.
2. Add Flavour and CombineDissolve the baking powder and bi-carb soda into warm milk. Add to the butter mixture. Stir in mastic, mahlab, cardamom, and lemon zest. Then add in the beaten egg mixture and whisk until combined.
3. Fold in Flour and ShapeGently fold in sifted flour until a soft, pliable dough forms. Portion into 25g balls, squeeze gently in your hand, roll into ropes, fold in half, and twist. Don’t stretch the dough—keep the twists tight.
4. BakePlace on lined baking trays. Brush with the reserved egg yolk mixture. Bake at 180°C for 15–20 minutes or until golden. Cool on wire racks and store in an airtight container.
Notes From Rouba:– Dough should be soft, not sticky. Add flour sparingly if needed– Squeezing dough before shaping prevents cracks– Don’t overstretch when twisting—tight shapes bake beautifully– You can shape them into S’s or coils too
A bit of this, a pinch of that. I drove my friend mad, but I got you the perfect kulakia recipe. I spent the afternoon learning how to make it. I don’t celebrate Easter, but I love food, culture, and tradition. So, let’s go. We start with two bowls, eggs and vanilla sugar in one and beat them until they’re light and fluffy. In the other, melted butter, sugar, oil. Mix that up. Now, warm milk with baking powder and bub. You need to dissolve them well. Then, in goes the spices and lemon zest. Now we bring the two bowls together. A quick whisk, then in with a sifted flour. It turns into the softest, most fragrant dough. Squeeze, roll, twist. Shape them however you like. The traditional way you roll them into a rope. Fold it in half, then twist. Don’t stretch the dough. Keep the twist nice and tight. Brush with egg yolk. Bake until golden. They’re crisp, light, and just melt in your mouth. Make them for your Easter table. From my kitchen to yours. Happy Easter.