Koulourakia with wholemeal flour and raisins
Koulourakia with wholemeal flour and raisins

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, koulourakia with wholemeal flour and raisins. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Koulourakia with wholemeal flour and raisins is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Koulourakia with wholemeal flour and raisins is something that I have loved my whole life.

Great recipe for Koulourakia with wholemeal flour and raisins. This recipe for koulourakia (lightly sweetened strands of dough, twisted together in various shapes, the traditional Greek equivalent for cookies) is by Chef Christos Lamprou. Recipe by Sintages_Flora Koulourakia with wholemeal flour and raisins This recipe for koulourakia (lightly sweetened strands of dough, twisted together in various shapes, the traditional Greek equivalent for cookies) is by Chef Christos Lamprou. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.

To begin with this recipe, we must prepare a few ingredients. You can cook koulourakia with wholemeal flour and raisins using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Koulourakia with wholemeal flour and raisins:
  1. Make ready 300 g Flora Buttery spread at room temperature
  2. Get 200 g sugar
  3. Take 50 g honey
  4. Get 1/2 tsp vanilla
  5. Get 2 large eggs
  6. Prepare 10 g baking soda
  7. Get 50 g yogurt
  8. Take 40 g tsipouro (traditional Greek pomace brandy)
  9. Prepare 80 g raisins
  10. Get 400 g flour
  11. Prepare 450 g wholemeal flour For brushing
  12. Take For brushing
  13. Take 1 egg, beaten

Start adding the flour to the olive oil mixture gradually mixing with the spoon. You should have a soft dough, but not sticky so you can roll into circular shapes. Beat butter, sugar, egg, vanilla, and baking powder until well blended. With mixer on low, gradually add the whole-wheat and all-purpose flours.

Instructions to make Koulourakia with wholemeal flour and raisins:
  1. Use a stand mixer to cream the Flora buttery spread together with the sugar.
  2. In the meantime, place the eggs, the honey, the vanilla, the yogurt and the tsipouro in a large bowl, whisk well to combine and then add this mixture to the one of the stand mixer.
  3. Add the flours little by little folding them into the batter by hand and then add the raisins. When everything is incorporated, cover the bowl and place it in the fridge for 1 hour.
  4. Preheat the oven to 180°C. Line a sheet pan with greaseproof paper.
  5. Form the koulourakia in the shapes that you like and spread them out in the sheet pan.
  6. Brush each one with the beaten egg and bake for about 20 minutes.
  7. Remove them from the baking sheet and when they cool, store them in an airtight container.

Beat butter, sugar, egg, vanilla, and baking powder until well blended. With mixer on low, gradually add the whole-wheat and all-purpose flours. Stir in, by hand, the raisins and/or chips. These easily recognizable traditional Greek Cookies, aka Koulourakia, are often associated with Greek Easter. Once you taste these not too sweet, slightly crunchy on the outside and tender soft on the inside biscuits, with just a subtle hint of orange and vanilla, you will be making Koulourakia throughout the year.

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