OLYMPIC CHAMPION | ENTREPRENEUR | MUM

Yiayia’s Koulouria

Christmas has been and gone and it doesn’t take long for the shopping aisles to be full of easter treats. Easter always reminds me of my Yiayia and the procession of traditional Easter pastries we would prepare in the lead up and during Easter for the whole family to enjoy.

In memory of my Yiayia who passed away this year, I’m going share some of her Easter recipes and continue the tradition of baking them with my family so that they may live on for some generations to come.

This is Yiayia’s koulouria recipe which she always had available on her kitchen table for us to munch on – amongst many other treats. We would always make a big batch together before Easter with aunts and cousins ready with sleeves rolled up to help our Yiayia.

Koulouria

This recipe is scaled down and will make approximately 2 baking trays worth of koulouria.

 

Ingredients:

I cup sugar

1 cup vegetable oil

2 eggs

1 cup milk

5-6 cups self raising flour +extra for kneading

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 teaspoon cloves

Sesame seeds for rolling

 

Method:

1. Prepare the sesame seeds by bringing to a boil in a medium saucepan. Drain them and set them aside.

2. Mix sugar and oil in a bowl until combined

3. Add the eggs, mixing until combined

4. Add the milk, mixing until combined.

5. Mix in the spices

6. Start stirring through the flour one cup at a time until mixture forms a soft dough. Turn the dough on a floured surface and knead adding as much flour as it will take to reach a soft silky dough that no longer sticks to your fingers.

7. Spread the drained sesame seeds on a clean tea towel and line the baking trays with paper. Preheat the oven to 200°C.

8. Break of pieces of the dough and roll into skinny logs. We make our Koulouria about 10cm long and 1-2cm in circumference.

9. Roll individually in sesame seeds and place on the baking tray.

10. Bake for approximately 20mins or until golden in colour. Turn the oven down to low 120°C and double bake the koulouria until dry and crispy – the way we like to enjoy them!

 

These are quite basic to prepare but it’s handy to have a few hands on deck if you’re making loads of them to feed a large family like mine! Besides, it’s more fun that way and a good opportunity to gasbag and catch up. Enjoy xx

 

Share Email to someoneGoogle+Share on FacebookShare on LinkedInPin on PinterestTweet about this on Twittershare on TumblrShare on RedditBuffer this pagePrint this page

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>