Thank you for making this video with a perfect recipe. My old neighbour Athena made great Greek cookies. Every Easter she would make a huge batch of Koulourakia and of course we alway got a huge plate of them, yummy :) I am going to make Koulourakia this Easter.
Mastic is a resin that comes from special trees on the Greek island of Chios en.wikipedia.org/wiki/Mastic_(plant_resin) It has a unique flavour. Maybe you could replace it with mahalepi? en.wikipedia.org/wiki/Mahleb
@@slattdoctor you may have to just try and see. How much for this dough quantity, I am not sure? My mum would put ouzo in her kourabiethes. It added a nice flavour :-)))
Please let me know how you go! The key success tip is to keep the dough soft, because if the dough is firm and dry it will break and crumble as you try to form it into braids. To achieve this, add the flour in small batches and incorporate it fully. Stop adding flour BEFORE you think it has achieved the right texture. Let it sit for 5 minutes and test it for 'softness without stickiness'. Does that make sense?
The “directions” flash for like 20 seconds....... so ur trying to read n watch n it goes sooooooooooooo. fast!!! But I want the end product,lol👍🏾 I just would NEVER be able to follow❤️
Very nice koulourakia
They are delicious :-)
Thank you for sharing this wonderful recipe. My koularakias are simply perfect! Your video is so beautifully made and easy to follow. Ευχαριστώ πολύ
🙏💗🙏💗🙏
Thank you❤Great Presentation 👍
💛🌹🍀
You are welcome!
Why Plain flour ?
Because the baking powder in self-raising flour often looses its potency :-)
Im a quater greek and my dad makes theese every easter (not this recipie) and there just 👏👏👏
How lucky you are!!! 🙂
Thank you for making this video with a perfect recipe. My old neighbour Athena made great Greek cookies. Every Easter she would make a huge batch of Koulourakia and of course we alway got a huge plate of them, yummy :) I am going to make Koulourakia this Easter.
Oh beautiful memories!!! Please let me know how you go Constance!!!
Kalo basxa! Would love to bake these for my Greek family, but is there an alternative to mastiha?
You can make them without mastiha - still very yummy :-) Happy Easter!!!
I don’t have bi carbonate can I omit that ?
yes - i believe so - add 1/2 teaspoon more of baking powder
Yummy 😋 thank you!
They look Amazing you did a beautiful job
This recipe was perfect. The dough was very easy to work with and remained smooth during the rolling process- better than other recipes i've tried
That is so good to hear Dimi! How was the flavour and texture of the koulourakia for you?
Texture was perfect and flavour was great. It'll be the recipe I use from now on
@@dimiy3089 oh that makes me so happy!!! xxx
Amazon has mastic gum Krinos is the brand!! Great recipe 😊.
Can you tell me what is
frozen mastiha resin? What can I replace?
Mastic is a resin that comes from special trees on the Greek island of Chios en.wikipedia.org/wiki/Mastic_(plant_resin) It has a unique flavour. Maybe you could replace it with mahalepi? en.wikipedia.org/wiki/Mahleb
Amazon sell mastic gum , but you can replace it with vanilla or orange zest
@@kaliorexi sounds complicated ingredients cant get them anywhere..
i dont have mastiha resin?? Do i need that?
The mastiha is not an essential ingredient - but it really elevates the flavour of these. Would you like me to send you some?
kaliorexi could I use Ouzo instead? If so, how much of it should I use?
@@slattdoctor you may have to just try and see. How much for this dough quantity, I am not sure? My mum would put ouzo in her kourabiethes. It added a nice flavour :-)))
kaliorexi I used 1 tablespoon of Ouzo and they came out great
@@slattdoctor Now that is great to know!!! Thank you for doing the research!!!
Can I miss out the mastica?
After reading other replies below. I'm going for ouzo.
Yes you can :-)
They were great. My first Greek Easter biscuits. Thanks for the easy to follow instructions.
@@judithtourlouki6580 Excellent!!! Thank you for using my recipe!!!
Nice will try them soon 😍
Please let me know how you go!
The key success tip is to keep the dough soft, because if the dough is firm and dry it will break and crumble as you try to form it into braids. To achieve this, add the flour in small batches and incorporate it fully. Stop adding flour BEFORE you think it has achieved the right texture. Let it sit for 5 minutes and test it for 'softness without stickiness'. Does that make sense?
Opaaaaaaaaaaaaa!
Indeed!!! :-)
The “directions” flash for like 20 seconds....... so ur trying to read n watch n it goes sooooooooooooo. fast!!! But I want the end product,lol👍🏾
I just would NEVER be able to follow❤️
Here is the link to the full recipe :-))))) www.kali-orexi.com.au/kos-koulourakia/
The music is very distracting(to me),wen ur trying to watch and read and listen..... I’m sure it’s a grate recipe tho ;0)
Happy Holy week❤️
Sweet heart, you can always turn the sound off - then you just need to watch and read :-)))))
Doesn’t wk for me. Much better videos imho❤️