Kuluraki – a Greek food recipe that has been cooked since the time of the Minoan civilization. They were shaped like little snakes, since they worshiped the snake for its healing properties. Kuluras are usually cooked for Easter and served after Great Saturday. There are a lot of recipes for kuluraks – with the addition of vanilla, sesame or orange juice. The cookies are tender, sandy, but not dry, but slightly moist. The shape of the kuluraki is also different, it can be braided circles, twisted hairpins, eights, in any case, the shape of the cookie should resemble twisted snakes. There is one small nuance – the cookie dough should be cold, otherwise it is very difficult to work with it, it spreads. Before molding, the dough should stand in the refrigerator for 20-30 minutes.
- Butter 250 g
- Vegetable oil 250 ml
- Orange juice 250 ml
- Sugar 200 g
- Baking powder 1 tbsp
- Wheat flour 700-800 g
- Eggs 1 pcs
To cook kuluraki recipe, cut the cold butter into a cube and grind with flour into crumbs. Add baking powder, sugar and grind again. After add the rest of the ingredients except the egg, and quickly knead the dough. Work really needs to be done quickly so that the oil does not have time to swim very much. The dough should turn out soft and plastic.
After kneading, place the dough in the refrigerator for 20-30 minutes, so that it is easier to work with it further. Remove the dough from the refrigerator, divide into small pieces, roll into a long sausage, fold in half and twist.
Put the fists on a baking sheet sprinkled with flour. Preheat the oven to 200°C (390°F), bake kuluraki for 20 minutes, and then remove, spread with a slightly beaten egg and put back into the oven for 5 minutes.