Ingredients 250 gr butter, at room temperature 140 gr fine granulated sugar 2 egg yolks (from large eggs) 2 pinches salt 1 large unwaxed orange, zest only 15 ml cognac 60 gr fresh orange juice (from 1 large juicy orange) 1/8 tsp baking soda 2 tears of mastic 450 gr all-purpose flour 1 tsp baking powder FOR THE EGG WASH 1 small egg 1 tbsp water A small amount of sugar Equipment Baking tray Stand mixer TAGS COOKIES & BISCUITS BUTTER EASTER GREEK Ingredients 250 gr butter, at room temperature 140 gr fine granulated sugar 2 egg yolks (from large eggs) 2 pinches salt 1 large unwaxed orange, zest only 15 ml cognac 60 gr fresh orange juice (from 1 large juicy orange) 1/8 tsp baking soda 2 tears of mastic 450 gr all-purpose flour 1 tsp baking powder FOR THE EGG WASH 1 small egg 1 tbsp water A small amount of sugar Video Instructions Sift the flour together with the baking powder and set aside. Grind the mastic tears with a small amount of the sugar until reduced to a fine powder. Place the softened butter in the stand mixer bowl. Add the sugar and beat on medium speed for 4-5 minutes, until light and creamy. Scrape down the sides of the bowl with a spatula. Add the orange zest, the mastic powder, and the egg yolks one at a time. Once fully incorporated, add the cognac. Dissolve the baking soda in the orange juice and add it to the mixture. Add two-thirds of the flour and mix on low speed just until a dough begins to form. Stop the mixer, add the remaining flour, and gently fold it into the dough until gets absorbed. Once the dough pulls away from the sides of the bowl, cover and rest for 10 minutes. The total weight of the dough is approximately 850 g (30 oz). Preheat the oven to 160°C (320°F) fan. Pinch off small pieces of dough weighing 25-30 g (about 1 oz) each. Shape into traditional Easter designs. Arrange on a shallow baking tray lined with parchment paper, spaced apart. Using a pastry brush, coat the koulourakia all over with the egg wash. Place the first tray in the preheated oven on the middle rack. Bake for approximately 25 minutes, until golden all over. Baking time will vary depending on your oven. Repeat with the remaining dough. Once baked, allow to cool completely, then transfer to an airtight container. They will stay crisp for a long time. EGG WASH Combine the egg and water in a small bowl and beat together until blended. Brush over the koulourakia before baking. Apply a second coat for a richer, deeper golden color and a glossy finish. RELATED ARTICLE Μυστικά για τα καλύτερα πασχαλινά κουλουράκια Tips For an extra glossy result, apply one coat of egg wash and allow it to rest for a few minutes until a film forms on the surface before baking. TAGS COOKIES & BISCUITS BUTTER EASTER GREEK
