Koulourakia Me Sousame (Sesame Cookies)
Submitted by lokie
Koulourakia me sousame are traditional Greek sesame cookies with a tender, slightly crisp crumb and toasty browned-butter aroma. Each twist is rolled in sesame seeds for nutty crunch in every bite.
YIELD
120 servingsPREP
15 minCOOK
25 minREADY
40 minThese 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.
Ingredients
Directions
Sift 10 cups of flour into a bowl with the baking powder; make a well it it.
Brown butter until it smokes, and add it to the flour. Cool slightly.
Rub the four and butter between the palms of your hands until well blended.
Again make a well in the flour mixture and add the warm milk; mix in.
Beat the eggs and sugar in another bowl until thick; add to the flour mixture.
Add the vanilla.
Knead well to make a soft dough. Roll (or pat) out, shape cookies as desired, and roll in sesame seeds.
Bake on buttered baking sheet in a preheated 350℉ (180℃) oven for 20 min.
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