Here is another Easter offering for you to try...
* Exported from MasterCook *
Ikarian Easter Biscuits (Koulourakia)
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Ethnic Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 C All-Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Lb Unsalted Butter -- Plus
4 Tbsp Unsalted Butter -- Room Temp
3/8 C Sugar
2 Lg Eggs
1/2 C Whole Milk
1 Tsp Vanilla Extract
2 Tsp Grated Orange Peel
1 Egg Yolk
1 Tbsp Fresh Orange Juice
(To 2 Tbsp), Strained -- For Glazing
Adapted from "The Food and Wine of Greece" by Diane Kochilas (St. Martin's
Press, 1990)
Time: 1 1/2 hours plus 30 minutes' resting time
1. Preheat oven to 350F. Sift together flour, baking powder and salt in a
medium-size bowl.
2. In an electric mixer, beat butter and sugar together at high speed until
fluffy. Add eggs one at a time, beating well after each. Slowly add milk
and vanilla, and beat in. Add orange rind and mix well. Slowly add flour
mixture to liquid, mixing until a dough mass begins to form. Move to a
lightly floured surface, and knead until a smooth dough forms. Rest dough
for 30 minutes.
3. Break off walnut-size pieces of dough one at a time, and roll into
skinny ropes about 6 inches long. Shape these into twists, braids, coils or
serpentines, making sure all biscuits are more or less the same size, so
that they bake evenly.
4. Place on ungreased cookie sheets. Bake for about 15 to 20 minutes. About
half way through baking, brush with egg yolk mixed with orange juice.
Biscuits should be lightly golden. Cool on a rack, and store in a jar or
tin in a cool, dry place.
Yield: About 4 dozen.
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