Mia Kouppa

https://miakouppa.com

Greek Koulourakia with Ammonia (large quantity)

A traditional Greek twist cookie, these koulourakia are made with ammonia.

Prep Time2 30

Cook Time1 30

Total Time4

Course: Dessert, Snack

Cuisine: Greek

Servings: cookies

Calories: 109kcal

Author: Helen Bitzas

Equipment

1 Stand mixer with whisk attachment
1 Pot
1 Very large mixing bowl
1 Cookie sheet lined with parchment paper

Ingredients

12 eggs, separated
3 eggs, separated (the whites will be used for the koulourakia dough, the yolks to be used for egg wash)
1 pound vegetable shortening
3 cups granulated sugar
2 cups milk
2 tbsp ammonium carbonate
4 tbsp baking powder
1 teaspoon vanilla powder
14 cups sifted all-purpose flour

For the egg wash:

3 egg yolks
1 tbsp milk
1 tbsp water

US Customary - Metric

Instructions

Melt the vegetable shortening in a small pot, or even in the microwave. Set aside to cool slightly.
1 pound vegetable shortening
In the bowl of an electric mixer fitted with the whisk attachment, beat all 15 egg whites for approximately 5 minutes over medium speed. Continue to beat until they are very fluffy.
12 eggs, separated, 3 eggs, separated
To the egg whites, with the mixer still working, add the 12 egg yolks, a few at a time. Continue to beat for approximately 3 – 5 more minutes. Periodically, using a rubber spatula, push down any of the egg which has found its way onto the side of the mixing bowl.
When well incorporated, pour the beaten eggs into a very large bowl. Wash out the bowl of the mixer and add the melted vegetable shortening. Beat over medium speed for about 5 minutes. Slowly add in the granulated sugar. Continue to beat well over medium speed.
3 cups granulated sugar
Meanwhile, in a pot mix together the milk and the ammonium carbonate. On medium heat, stir continuously with a whisk, until the milk looks like it is going to bubble over (approximately 5 minutes). At this point, pour the milk + ammonium mixture carefully into the mixing bowl which contains the vegetable shortening and sugar. Turn off the mixer while you are making this addition. Stand back…it’s going to smell! Turn mixture back on and whisk together for another 2 – 3 minutes. To this mixing bowl, add 1 cup of all purpose flour. Mix well until all ingredients are well combined.
2 cups milk, 2 tbsp ammonium carbonate
In a small bowl combine the baking powder, the vanilla powder and 1 cup all purpose flour. Mix well.
14 cups sifted all-purpose flour
Now, into the large bowl where you have your eggs you will add the various combinations of ingredients. Add the flour/baking powder/vanilla powder combination. Add the vegetable shortening/sugar/milk combination. Then, add an additional 11 cups of all purpose flour.
4 tbsp baking powder, 1 teaspoon vanilla powder
With your hands, mix all ingredients well. You are almost massaging the ingredients together to incorporate everything. After mixing everything together add an additional 1 cup of all purpose flour. You should get to the point where you can knead the dough in the bowl.
You may need to add 1/4 – 1/2 cup more flour if your dough is still wet. Keep in mind that the dough for the koulourakia will be sticky. Cover the dough with a clean kitchen towel and set aside for 15 – 20 minutes. This period of rest will allow the dough to “stiffen” up a bit, making it easier to work with. If you’re not sure if you need to add more flour, bake a few as a sample, if they flatten out too much, then you need to add a little more flour, perhaps 1/4 cup-1/2 cup.
Line your baking sheets with parchment paper. Preheat your oven to 400 °F
Start forming your koulourakia. Take a small piece of dough (about the size of a walnut, about 25-27 grams) and roll it into a long strip. Fold this strip in half and then twist the two halves together. This makes the traditional twisted shape. Alternatively, you can make a circle with your long strip. You can also make any kind of shape you like, so long as they are all pretty much the same size. You can watch a video here.
Prepare your egg wash by mixing together the 3 egg yolks, milk and water. Brush on top of each koulouraki.
3 egg yolks, 1 tbsp milk, 1 tbsp water
Bake in top third of the oven for 20 – 25 minutes (or mid rack, for 14-18 minutes) until a beautiful golden colour. Let rest a couple of minutes on the baking pan, then transfer them to a wire rack to cool.
Enjoy!

Notes

Before you begin any recipe, but especially baking, it is important to take the time to read the post, especially the Helpful Baking Tips

If you cannot find vanilla powder, simply substitute an equal amount of vanilla extract and add it to the melted vegetable shortening while it is in the mixer.

These keep really well, in a sealed container. We suggest refrigerating them if you will be storing them for longer than 2-3 days, to keep them fresher.

Baked koulourakia freeze really well.

Nutrition