Koulourakia Me Sousame (Sesame Cookies)

These braided Greek cookies are an Easter staple in Greek households, but they’re far too good to save for one weekend a year. The signature move is browning the butter until it smokes before adding it to the flour. That dark, hazelnut-scented fat is what gives koulourakia their unmistakable depth.

The sesame coating is the second secret. Rolling each shaped cookie in sesame seeds before baking creates a craggy, golden crust that pops between your teeth. Pair them with strong Greek coffee or a glass of cold milk for dunking.

Don’t skip the kneading. The dough should feel soft but not sticky, and a few minutes of working it develops just enough structure to hold the classic twisted, S-curl, or wreath shapes without spreading in the oven.

Chef Tips

• Brown the butter carefully. You want it nutty and amber, not burned. Pull it off the heat the moment it turns the color of dark honey.
• Warm milk activates the leavening and helps the eggs distribute evenly. Cold milk seizes the browned butter and you’ll lose that smooth dough texture.
• Roll cookies into ropes about the thickness of your pinky, then twist or shape into knots. Uniform thickness gives even baking.
• Store in a tin lined with parchment for up to two weeks. They actually firm up and improve after a day or two.

Variations

• Add a tablespoon of orange zest or a splash of ouzo to the dough for a more aromatic version.
• Swap half the sesame seeds for crushed almonds for a nuttier crust.
• Brush with egg wash before rolling in sesame for extra-shiny, deeply golden cookies.