Greek Koulourakia (Easter Cookies) with Honey

Greek Koulourakia (Easter Cookies) with Honey

This recipe comes from akispetrezikis.com, visit their website for more. 

Dive into Greek Easter traditions with this irresistible cookie recipe called Koulourakia! These golden twists of buttery goodness, featuring Astor Apiaries' Orange Blossom raw honey, offer the perfect blend of tradition and sweetness. Get ready to impress your loved ones with this authentic Greek treat.

Ingredients: 

• 100 g golden raisins
• 200 g orange juice
• 250 g Astor Apiaries Orange Blossom Raw Honey
• 250 g butter, at room temperature
• 2 g mastic
• 1 pinch salt
• 30 g brandy
• 1 teaspoon(s) vanilla extract
• 100 g whole milk
• 7 g mahlab
• 900 g soft flour
• 1 level teaspoon(s) baking soda
• 1 teaspoon(s) baking powder
• orange zest, of 1 orange
• 2 eggs, medium

Directions:

1. Add the raisins and the orange juice into a bowl, and set it aside for 2-3 hours until the raisins are soaked.
2. In a mixer’s bowl add our Orange Blossom Raw honey, the butter, and beat them with the whisk attachment at high speed, for 2-3 minutes, until fluffy.
3. Drain the raisins and put them in a chopper blender. Set the juice aside. Beat the raisins well until they are mashed. Transfer the raisin puree to the mixer’s bowl along with the orange juice.
4. Add the mastic and the salt into a mortar and pestle, and crush them until powdered.
5. In the mixer’s bowl add the brandy, vanilla extract, milk, mastic, and mahlab.
6. In a bowl mix the flour, baking soda, baking powder, and add 3 tablespoons of the mixture into the mixer’s bowl.
7. Separate the egg whites from the yolks. Put the yolks into the mixer’s bowl and set the egg whites aside.
8. Beat the mixture well at high speed, until the ingredients are homogenized.
9. Remove the bowl from the mixer and add the remaining flour mixture. Fold gently with a serving spoon just until the flour is incorporated. Continue kneading with your hands until the dough thickens and does not stick.
10. Preheat the oven to 170ο C (340ο F) set to fan.
11. Use 30 g of the dough to shape each cookie in the pattern of your choice.
12. Transfer the cookies to a baking pan lined with parchment paper and brush them with the egg whites you set aside.
13. Bake them, in batches, for 20-25 minutes at the highest rack in the oven.
14. Remove the cookies from the oven, allow them to cool, and serve.