This recipe for vegan koulourakia will assist you to create the beloved Greek Easter cookies with out dairy or eggs! These cookies have change into part of vacation celebrations inside my small, Greek American household, and I hope that you just’ll love their buttery style and tender texture as a lot as I do.
After I was rising up, Greek Easter weekend was a time for staying up previous my bedtime, exclaiming “Christos Anesti!” at midnight, and stuffing myself fortunately with bowls of avgolemono and tsoureki bread.
It was additionally a time for koulourakia. Koulourakia are braided Greek butter cookies. They’re related to Pascha, or Easter, however they are often loved yr spherical as a part of celebrations.
Household associates would convey tins of selfmade koulourakia to my grandmother’s condominium, or they’d buy them by the pound in Greek bakeries across the metropolis.
In consequence, there could be silver tins filled with koulourakia mendacity round for the entire Easter week.
I can nonetheless bear in mind opening the cookie containers, getting a whiff of buttery sweetness, and serving to myself to a mini-braid or two throughout lengthy Sundays at my Grandmother’s.
In maturity, I’ve created plant-based variations of avgolemono soup and tsoureki bread. This yr I assumed it was about time so as to add a recipe for vegan koulourakia to that assortment of vacation fare.
After a lot experimentation, I’ve discovered vegan koulourakia that can assist me and my mother to maintain custom ongoing.
What are koulourakia?
Koulourakia are candy, vanilla-scented, buttery cookies.
They’re a little bit arduous to outline in that they don’t line up neatly with lots of the hottest cookie varieties on the market.
Koulourakia aren’t as crunchy or buttery as shortbread. They’re fairly a bit much less candy than American sugar cookies; you possibly can consider them as being reasonably candy.
The feel of those cookies is tough to pinpoint as a result of it might fluctuate from recipe to recipe. I’ve had some koulourakia that had been fairly crispy and others that had been virtually bread-like of their softness.
The vegan koulourakia that I’m sharing immediately have a texture that’s just like the cookies that I grew up with: fluffy and tender, however not fairly smooth and chewy.
Determining methods to obtain this texture was a problem! Many sticks of butter and cups of flour had been sacrificed in cookie trials that ended up being too robust, too flat, too crunchy, too bread-like.
Lastly, I landed on a recipe that I actually love.
What makes these koulourakia vegan?
The trick to creating vegan koulourakia—as with tsoureki, and as with many varieties of cookies—is to make use of vegan butter and an egg replacer of some form.
It sounds so easy, proper? But each replacements can show tough in baking, particularly the duty of discovering the proper egg substitute.
To be sincere, I feel that there are lots of baked items through which changing egg isn’t needed. I routinely make fast breads—pancakes, waffles, loaves, muffins, truffles—with out utilizing flax egg, aquafaba, Ener-G, or another egg replacer.
In relation to cookies, it actually relies upon. Some cookies do effectively with aquafaba as an egg replacer, whereas flax meal works higher for others.
It took me a while and experimentation to create vegan koulourakia which have as a lot tenderness and construction as conventional cookies with egg would have.
In the long run, I opted to make use of aquafaba, which helps the cookies to stay fluffy and lightweight whereas additionally giving them construction.
Working with aquafaba
Most of my readers are aware of aquafaba, and I do know that a few of you might be aquafaba baking execs. If this ingredient is new to you, right here’s a fast clarification.
Aquafaba is the canning brine, or “chickpea water,” that is available in a can of chickpeas together with the beans.
Fairly often we discard this liquid, however it may be used as a flexible and really efficient egg replacer.
Aquafaba is the perfect vegan egg substitute that I’ve tried for extra delicate baked items, similar to truffles and sugar cookies.
Because of its protein content material, aquafaba whips up very equally to egg whites. It might even be used to make an genuine vegan pavlova or macaroons.
You’ll be able to use the cooking water from dried chickpeas which have been boiled at residence to make aquafaba, however I’ve by no means tried this course of.
I work with canned beans in my kitchen, so I’ve solely ever used aquafaba from a can of beans.
To this point, I’ve used many manufacturers of canned chickpeas, and I’ve but to seek out that certainly one of them didn’t work. My solely recommendation is to us a low-sodium can of chickpeas, in order that your aquafaba doesn’t have an assertively salty taste if you bake with it.
Is there a particular sort of vegan butter that I ought to use?
I are likely to suppose that it’s best to measure and bake with quite a lot of vegan butter that is available in stick type, relatively than in a bathtub.
So, I’d recommend a vegan butter model that makes butter sticks, similar to Earth Stability, Miyoko’s Creamery, or Nation Crock Plant Butter.
Inside that, you should utilize the model that aligns finest together with your preferences and finances. I normally bake with authentic Earth Stability sticks, that are a little bit salty, so if I translate a select one other model of butter I attempt to use one that’s not unsalted.
Talking of butter, that too was a matter of trial and error. My vegan koulourakia have barely extra butter than some conventional recipes, which is a selection that I made when check batches had been constantly too dry and never wealthy sufficient.
What I noticed is that aquafaba replaces the construction normally given by egg whites, however not the fats of egg yolks. I wanted so as to add a little bit additional vegan butter to assist compensate for this variation.
They are saying butter makes every part higher, and whether or not or not that’s true, it’s true for this recipe!
Tips on how to make vegan koulourakia
Koulourakia aren’t troublesome to make, however they do unfold in levels.
If the recipe as written appears to be like a little bit daunting, don’t fear. These cookies are literally enjoyable to form and twist, and the candy, buttery, aromatic last product is effectively price your effort and persistence.
Step 1: Whisk collectively the dry components
These components are easy: all objective flour, baking powder, and salt.
You’ll be pouring these dry components both right into a stand mixer or into one other bowl, so chances are you’ll want to use a mixing bowl with a spout.
Step 2: Cream butter and sugar
Subsequent, you’ll cream butter and sugar within the bowl of a stand mixer, otherwise you’ll use a handheld mixer on low pace for the job.
I used to get confused about what “creaming” butter and sugar truly was. Was it totally different from merely mixing?
Creaming is actually simply a course of of blending butter and sugar collectively for lengthy sufficient that the sugar turns into evenly dispersed into the butter. Creamed butter and sugar ought to be pale yellow, mild, and fluffy.
In case you over-cream butter and sugar, they could begin to look unfastened and greasy. This can be a mistake that I’ve made many occasions over!
It’s a little bit simpler to over-cream the combination in the event you use a handheld mixer than a stand mixer—slower mixing is trickier that approach.
I like to recommend 2-3 minutes of blending on medium low pace by hand or 3-4 minutes of blending with the paddle attachment in a stand mixer on medium pace for good outcomes.
Step 3: Add the opposite moist components to the stand mixer
These different moist components are the aquafaba, vanilla extract, orange taste or zest, and a half cup (120 ml) non-dairy milk. I normally bake with plain soy, oat, cashew, or almond milk.
A phrase concerning the orange taste : that is just like an extract. It’s sometimes both an infused alcohol or oil, and useful for lending orange scent and taste to baked items. It’s kind of a distinct segment ingredient, and plenty of of you received’t have it at residence.
Many koulourakia recipes name for a contact of orange juice or zest (or each). The koulourakia that I grew up with did have a faint trace of orange taste, in addition to numerous vanilla notes.
I like utilizing orange and lemon taste after I wish to make citrus-scented truffles or cookies. Extracts and flavorings are simple to work with and exact.
Orange taste is lovey in truffles, fast breads, and muffins, so it’s a flexible little jar to put money into, in the event you’re curious.
If orange taste isn’t an ingredient that you just wish to hold at residence, then you possibly can substitute two tablespoons of orange zest.
After you add this group of components to the mixer, you’ll combine them on low pace for an additional half minute. The aquafaba and milk can be moist and messy, which is OK.
Step 4: Add the dry components to the mixer
Subsequent, you’ll add the dry components to your mixer. It’s possible you’ll want to do that little by little. Your mixer ought to stay on low pace your complete time.
Proceed mixing on low for an additional couple minutes, or simply till the dough is absolutely integrated. In case you over-mix, the cookies can be robust, so attempt to cease the combination as quickly because the dough is actually cohesive.
The dough can be smooth and sticky at this level. Don’t fear—you’ll be chilling it earlier than you attempt to form the cookies.
Step 5: Chill the dough
I can’t emphasize sufficient how essential this step is!
Chilling dough helps to hydrate the flour, which in flip results in tender, chewy texture. It additionally makes the dough simpler to form, and it ensures that the cookies received’t unfold and flatten an excessive amount of throughout baking.
You’ll must cowl and chill the vegan koulourakia dough for no less than two hours. As much as in a single day within the fridge is completely superb.
After I make these cookies, I almost all the time achieve this over the course of two days: making the dough on day one, and shaping the cookies and baking on day two.
Step 6: Form the cookies
These cookies require shaping, nevertheless it’s the enjoyable form of dough shaping: imprecise, playful, and with no rolling pin or cookie cutters required.
To form the koulourakia, you’ll calmly flour a clear, flat work floor.
Collect up the dough just a few tablespoons at a time. Roll the dough right into a rope that’s about 8-in / 20cm lengthy.
Fold the rope in half, then twist it to type a twisted rope form.
Switch the cookie to the baking sheet, after which repeat this course of with the entire remaining dough.
Remember to area the cookies no less than 1 inch / 2.5cm aside on the baking sheet.
Step 6: Brush the cookies with vegan “egg wash”
Whereas aquafaba helps to interchange egg on a technical degree, a 1:1 combination of maple syrup and non-dairy milk helps to interchange egg on an ornamental degree!
This combination is a straightforward, all-purpose glaze that may stand in for egg wash when baking bread or cookies. It provides the vegan koulourakia a refined look and helps the non-obligatory sesame seed garnish to stay.
You’ll truly brush the cookies twice: as soon as previous to baking and as soon as extra throughout baking. This ensures that they’re properly and evenly glazed.
Step 7: Bake
Bake the cookies in a 375°F / 190°C oven for twelve minutes, or till they’re turning very calmly golden.
At this level, you’ll take away them from the oven and coat them with one other mild layer of “egg wash.” Sprinkle them with sesame seeds, in the event you like—that’s how I ate the cookies rising up, and it’s a pleasant contact.
Return the cookies to the oven. Bake them for an additional 5-8 minutes, or till the cookies are golden brown throughout.
In case you’re undecided whether or not or not the cookies are prepared, take away them from the oven. Cookies bake extra after they’re out of the oven, so it’s all the time higher to under-bake relatively than over-bake.
Step 8: Cool and luxuriate in
Lastly, enable the cookies to chill on the sheet for five minutes, then switch them to a wire cooling rack.
Cool them for an additional quarter-hour earlier than having fun with. I like to have these cookies with a glass of plant milk, a heat cup of espresso, or as a snack, all on their very own.
Additionally they make for a beautiful after dinner deal with, which is how I all the time used to have them on Greek Easter.
Storage
Vegan koulourakia could be saved in an hermetic container at room temperature for as much as 4 days.
In case you’d prefer to hold them longer, simply pop them into an hermetic container and freeze them for as much as six weeks, defrosting at room temperature earlier than having fun with.
Extra vegan Greek Easter recipes
In case you additionally have fun Greek Easter or Orthodox Easter, and also you’re inquisitive about vegan variations of conventional recipes, then listed below are just a few others that my mother and I prefer to take pleasure in every year:
And right here is my candy new vacation custom—beginning tomorrow, on Orthodox Easter Sunday.
Yields: 25 cookies
For the cookies
- 3 1/2 cups unbleached, all-purpose flour (420g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon superb salt
- 10 tablespoons vegan butter (140g)
- 3/4 cup cane sugar (150g)
- 1/4 cup aquafaba, calmly overwhelmed (60ml)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon orange taste (substitute 2 tablespoons finely grated orange zest, or omit)
- 1/2 cup plain soy, oat, cashew or almond milk, at room temperature (120ml)
For the vegan “egg wash” and adorning
- 2 tablespoons plain soy, oat, cashew or almond milk, at room temperature
- 1 1/2 tablespoons maple or agave syrup
- 2 tablespoons sesame seeds (non-obligatory, for adornment)
Put together the koulourakia dough
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In a big mixing bowl, whisk collectively the flour, baking powder, and salt.
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Place the butter and sugar right into a stand mixer fitted with the paddle attachment. Cream the butter and sugar collectively on medium pace for 2-4 minutes, or till the combination is pale yellow, mild, and creamy. Alternatively, use a handheld mixer and mixing bowl and cream the butter and sugar for 2-3 minutes, or till that texture and look is achieved.
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Add the aquafaba, vanilla extract, orange extract or zest, milk to the mixer and blend on low pace for an additional half minute.
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Add the flour, baking powder, and salt to the mixer in a pair batches whereas the machine is on low pace. Hold mixing simply till the flour is totally integrated and a smooth, sticky dough has fashioned; attempt to keep away from over mixing. Cowl the dough and refrigerate it for no less than two hours and as much as in a single day.
Form and bake
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Preheat the oven to 375F / 190C. Line a baking sheet with parchment paper or silpat.
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Flippantly flour a clear, flat work floor. Collect up the dough just a few tablespoons at a time. Roll the dough right into a rope that’s about 8-in / 20cm lengthy. Fold the rope in half and twist it to type a twisted rope form. Switch the cookie to the baking sheet. Repeat with the entire remaining dough. Area the cookies no less than 1 inch / 2.5cm aside on the baking sheet.
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Whisk collectively the remaining 2 tablespoons non-dairy milk and the maple syrup collectively in a small bowl. Brush this combination onto the tops of the cookies; you received’t use all of it, so reserve the additional wash.
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Switch the cookies to the oven and bake for 12 minutes, or till they’re turning very calmly golden. Take away the cookies from the oven and brush them with one other layer of the milk and syrup “egg wash.” Sprinkle them with the sesame seeds, if utilizing.
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Return the cookies to the oven for an additional 5-8 minutes, or till the cookies are golden brown throughout. Examine the cookies after 5 minutes and err on the aspect of eradicating them earlier relatively than later, to keep away from burning.
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Take away the cookies from the oven. Permit them to chill on the sheet for five minutes, then switch them to a wire cooling rack. Cool for an additional quarter-hour earlier than having fun with. Permit the cookies to chill fully earlier than storing them in an hermetic container for as much as 4 days. The cookies can be frozen for as much as 6 weeks.
Whether or not you’re Greek or not, I hope you’ll be intrigued sufficient by these beautiful cookies to provide them a attempt!
Within the vacation spirit, I want you a really candy day.
xo
