Koulourakia (Κουλουράκια) — Greek Sesame-Topped Easter Butter Cookies

• 250 gunsalted butter, softened
• 200 ggranulated sugar
• 2large eggs (about 100 g without shells)
• 60 mlwhole milk
• 2 tsporange zest (finely grated)
• 30 mlfresh orange juice
• 2 tspvanilla extract
• 10 gbaking powder (about 2 tsp)
• 3 gfine sea salt (about 1/2 tsp)
• 520 gall-purpose flour (plus up to 30 g extra for dusting if needed)
• 1large egg (for egg wash)
• 60 gsesame seeds (toasted for deeper flavor (optional))

Instructions

1. 1

   Preheat the oven to 175°C and line 2 large baking sheets with parchment paper. Set the butter and eggs out so the butter is soft and the eggs are not fridge-cold for smoother mixing.

2. 2

   In a large bowl, cream the softened butter and sugar for 3–4 minutes until pale and fluffy. This aeration is key for tender, light cookies, so scrape the bowl once or twice to keep the mixture even.

3. 3

   Beat in the 2 eggs one at a time, mixing well after each addition until fully emulsified. Add the 60 ml milk, orange zest, orange juice, and vanilla, then mix again until the batter looks cohesive and glossy.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt so the leavening is evenly distributed. Add the dry mixture to the wet mixture in 2–3 additions, stirring gently until a soft dough forms and no dry flour remains.

5. 5

   Knead the dough lightly for 20–30 seconds just until smooth; over-kneading can make the cookies tough. The dough should be soft and slightly tacky but not sticky—if it clings heavily to your hands, work in up to 30 g extra flour, 10 g at a time.

6. 6

   Portion the dough into 24 pieces, about 45 g each, to keep bake time consistent. Roll each piece into a rope about 20 cm long, then form classic shapes like a braid, twist, or loop, pressing the ends together so they don’t open in the oven.

7. 7

   Arrange cookies on the prepared sheets with at least 4 cm spacing because they puff slightly. Whisk the egg wash egg with 15 ml milk until smooth, then brush each cookie thoroughly for an even, shiny finish.

8. 8

   Sprinkle each cookie with sesame seeds, pressing very lightly so the seeds adhere to the egg wash. Bake for 16–18 minutes, rotating the tray at the 12-minute mark, until the bottoms are light golden and the tops are just turning blond.

9. 9

   Cool the cookies on the tray for 5 minutes to set their structure, then transfer to a rack to cool completely. The flavor and crispness improve after they fully cool, so avoid stacking them while warm.