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Koulourakia Kanelas (Greek Cinnamon Biscuits)

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“We make koulourakia throughout the year as we love to dunk them into our coffee or tea. Easter is the time when EVERYONE brings out their favourite koulourakia recipe and shows off. Baking ammonia can be purchased in drugstores in North America. The yield I posted is arbitrary as it all depends on the shape and size of the biscuits you make.”
READY IN:
1hr 15mins
YIELD:
6 dozen
UNITS:
US

Ingredients Nutrition

  • 4 eggs, plus
  • 1 egg yolk (the white will be used in the wash)
  • 1 14 cups sugar
  • 10 cups flour (1 kilo = 2.2 lbs)
  • 3 tablespoons cinnamon
  • 1 teaspoon ground cloves
  • 6 ounces butter, melted and cooled
  • 8 ounces milk, lukewarm
  • 2 teaspoons baking ammonia
  • wash made with
  • 1 egg white
  • 2 tablespoons water

Directions

  1. Beat the eggs the sugar until light and fluffy, about 5-6 minutes.
  2. Sift flour and spices into a large bowl. Make a well in the centre and add butter and rub into flour with your hands. Add the milk, into which you've already dissolved the baking ammonia, and the egg mixture. Knead well until a soft and pliable dough forms.
  3. Shape the koulourakia as you wish. It is traditional to make 'S' shapes, snails and braids here. Place on a greased cookie sheet, or parchment or silpat and brush with egg-white wash.
  4. Bake in a preheated 350F (170C) oven for 20-25 minutes. Store in an air-tight container.

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