In the spirit of Greek Orthodox Easter, four generations came together to share laughter, memories and the delicious aroma of freshly baked koulouria wafting through the home.
Led by Yiayia Eleni Tsolomitis, with the help of her daughter Katerina Mavromatis, granddaughters Maria, Yianna and Panayiota, and great-grandchildren Adam and Julia, the family prepared this beloved Easter biscuit recipe that’s been passed down and perfected over time.
In collaboration with Neoléa in South Australia*, we are helping you recreate their special Easter tradition in your own kitchen.
Ingredients:
- 2 unsalted butter
- 3 glasses sugar
- 12 eggs
- 1½ glasses warm milk
- Vanilla 2 teaspoons
- Baking Powder 2 tsp (tea.sp)
- Self Raising flour
Method:
(Preheat oven to 160–170°C)
- Beat sugar with soft butter for about 20 mins.
- In a separate bowl, beat egg whites, add egg yolks and beat lightly.
- Add this egg mixture to the beaten butter and fold in with a wooden spoon.
- Warm up milk in a small saucepan.
- Add the baking powder, stir in, and add this to the butter mixture.
- Add vanilla, add flour slowly and mix either with hand or your mixer until a soft dough forms that is workable so you can make your “κουλούρια”.
- Form shapes and place on tray lined with baking paper.
- (Brush with beaten egg and a bit of milk).
- Place in oven for about 15 mins until light golden brown.
Alternate Method
- Beat egg whites with sugar, add egg yolks, beat lightly.
- Melt butter in a saucepan, allow to cool slightly, and add to egg mixture.
- Add warmed (luke-warm) milk with baking powder into egg mixture.
- Add vanilla.
- Add flour until soft dough forms.
- Make “κουλούρια” shapes.
- Brush with beaten egg and a drop of milk mixture.
- Bake for approx. 15 mins.
(Optional: sesame seeds can be added on κουλούρια before baking)
*This food series for Greek Orthodox Easter is a collaboration between Neoléa in South Australia and The Greek Herald.
