Koulourakia with orange

Print Recipe

4.94 from 16 votes

Koulourakia with orange

Koulourakia with orange are a Greek LENTEN cookie, perfect for dunking!

Total Time2 30

Course: Dessert

Cuisine: Greek

Servings: cookies

Calories: 22kcal

Author: Mia Kouppa

Equipment

Ingredients

1 ½ cups sugar
3 cups vegetable oil or 24 oz we use Mazola corn oil
2 cups freshly squeezed orange juice, or 16 oz
1/4 cup ouzo or cognac see notes
2 tbsp baking powder
1 teaspoon vanilla powder heaping; see notes for substitution
1,350 grams sifted, all-purpose flour (9 cups approx)
1/4 cup sesame seeds optional

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit.
Using a mixer, beat together the sugar, and oil for 5 minutes. Add the orange juice, and mix for another couple of minutes (if you don’t have a stand mixer, a hand held mixer will do nicely).
Add in the ouzo and mix again, for a minute or so. (If you're using liquid vanilla, add 2 teaspoons in this step)
In a medium size bowl, add 2 cups of your sifted flour. Sift and add the baking powder, and vanilla powder (if you're using it). Whisk together to combine.
Add this flour, baking powder and vanilla powder combination to your mixing bowl, containing the sugar/oil ingredients; and with your bread hook attachment, mix well to combine.
Remove 1/2 cup of your measured sifted flour and keep aside. You probably won't need it.
Continue to add the flour, one cup at a time, mixing well after each addition. Alternatively, at this point, if you choose, you can use your hands to knead the dough.
The dough should be soft and almost pillowy, but should hold its shape and be easy to roll. Watch video here. You want to avoid adding in too much flour. You want to get to the point just where the dough is pulling away from the side of the mixing bowl, as it's mixing. As soon as you have about 2 cups of flour left, add it slowly. As soon as you see the dough pulling away from the side, it's done. Watch video here. If you're not sure, don't add the extra flour you set aside. Let the dough rest for about 10-20 minutes. Here's another video.
Take about 1 tablespoon (32 grams) of dough and make a log about 6 inches long. Keep in mind, that the dough will feel oily..this is ok. It's a greasy dough. Then, create a thin “S” shape. Place on parchment lined cookie sheet and bake in middle rack of oven for about 25 minutes, turning halfway.
If you are going to use the sesame seeds, spread some of them on the counter or cutting board (wherever you will be rolling your koulourakia). Roll out your dough and create your log on top of the sesame seeds; this way they will get embedded in the dough. Continue as above: Create an “S” shape. Try not to let the ends of the cookie become too thin, because they will burn during baking. Place on parchment lined paper and bake in middle rack of oven for about 25 minutes. Here's a video of our mom shaping them.
When the koulourakia are golden brown on the underside, and puffy and golden on top, they are ready.
Allow them to rest for about a minute and then remove from the cookie sheet and allow to cool on a cooling rack.
Enjoy, alone or with a nice cup of coffee!

Video

Notes

If you'd rather not add ouzo or cognac, you can replace with equal amounts of orange juice.

Pure vanilla extract is the easiest substitute for vanilla powder. It’s more commonly available, but because vanilla powder has a more concentrated flavor use 1 teaspoon of extract to every ½ teaspoon of powder. Therefore, in this recipe use 2 TEASPOONS OF LIQUID VANILLA, add it in when you add the ouzo

You may notice that as your koulourakia are on the baking sheet waiting to be baked, some oil may seep out of them; don't worry, they will bake up just fine.

Please note: although the dough is greasy; once the koulourakia are baked; they don't taste greasy at all.

Koulourakia will keep for a couple weeks in a covered container on the counter. Alternatively, you can keep them in the refrigerator for longer storage.

Nutrition