1. Cream butter with sugar until fluffy and quite pale-coloured (about 5-6 minutes). Add the eggs, one at a time. Dissolve baking ammonia in the milk and add milk to the butter/egg mixture. 2. Add the flour, baking powder and vanilla and mix until you have a pliable dough that doesn't stick to the sides of the mixing bowl (you may need to add a bit more flour as this recipe is from metric and actually calls for a kilo of flour which equals 2.2 lbs). 3. Shape the dough into whatever shapes you desire. In Greece, we shape it into rings, snails, Ss, braids - you are only limited by your imagination. Do try to keep the shape down to a size that will comfortably fit into your coffee cup for dunking though - and remember - they'll puff up in baking. Brush shapes with water and sprinkle generously with sesame seeds. Place on greased cookie sheets, or parchment-lined cookie sheets, or silpat. 4. Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown. 5. Store in an airtight container. 6. Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki. ---------------------------------------------------------------------------
Nutrition
Ingredients
