Every year I make Christmas Koulouria with my grandsons, Maxwell and Benjamin, just like I did with my son, Robert when he was growing up. It’s our holiday tradition. The only thing different with this year’s recipe [or I should say, last year’s] is that we used unbleached flour, experimented with a chocolate ganache filling and some sugar sprinkles. Here’s a video of the fun and festivities. [We used our 15 year old Canon DV camcorder, so you might see a quick battery icon, time stamp and ‘play’ flash by… try to ignore it. It’s vintage technology but it still works!]
Christmas Koulouria – printable recipe at the bottom of this post.
Merry Christmas and Happy New Year from the Hammond Family!
May we all have love, peace and prosperity in 2013!
- 1 pound unsalted butter
- 1½ cup sugar
- ¼ cup whipping cream
- 3 eggs
- 2 tsp. vegetable oil
- 3 tsp. baking powder
- 1 tsp. vanilla
- Zest of one orange or 2 tsp. orange extract
- 4 to 5 cups of all purpose flour
- Small can of sesame seeds
- Cream butter and sugar.
- Add eggs.
- Mix well.
- Add in cream, vanilla, oil and zest.
- In a separate bowl, mix the rest of the dry ingredients.
- Slowly add dry ingredients to form a firm but pliable dough.
- Using about a tsp of dough, roll with hands on counter surface in long ropes, then fold in half and twist into a braid like cookie.
- Place on cookie sheet.
- Brush tops of cookies with egg wash and sprinkle with sesame seeds.
- Bake at 350 degrees for 8 to 10 minutes.