Easter Koulourakia
INGREDIENTS
- 200 g Lurpak butter, at room temperature
- 400 g all-purpose flour
- 130 g powdered sugar
- 1 egg
- 40 g brandy
- 40 g olive oil
- Zest of 1 unwaxed lemon
- 1 egg for brushing
- A little milk for brushing
METHOD
Mix all the ingredients together. Knead well by hand or using a mixer until the dough is smooth and uniform. Shape the dough into a ball, cover, and let it rest in the fridge for a while.
Weigh out small portions of dough, about 20 g each, and shape them into traditional twists or any shape you like. Place them on a baking tray.
In a small bowl, mix the egg with a little milk and brush the tops of the koulourakia with this mixture.
Bake in a preheated oven at 160°C for 25–30 minutes, until they are golden brown.
