Bakery products

Kulurakia


Ingredients for Cooking Kuluraki

  1. Chicken egg 2 pieces (per dough) and 1 egg yolk (for greasing)
  2. Sugar 100 grams
  3. Olive oil 125 milliliters
  4. Wine vinegar 25 milliliters
  5. Orange 1-2 pieces
  6. Wheat flour 2 cups
  7. Food baking powder for baking 1.5 teaspoons
  8. Sesame (white) to taste
  • Main Ingredients Eggs, Orange, Flour, Sugar
  • Serving 1 serving
  • World CuisineGreek Cuisine

Inventory:

Glass (capacity 200 milliliters), Oven, Nonstick pan, Baking paper, Kitchen paper towels, Fine grater, Bowl, Fine mesh strainer, Dining fork, Deep bowl - 2 pieces, Cutting board - 2 pieces, Metal kitchen spatula, Baking brush , Kitchen potholders, Metal grill (from the oven), Wooden kitchen spatula, Large flat dish

Cooking Kuluraki:

Step 1: prepare the oven and pan.


To start, turn on and preheat the oven up to 180 degrees Celsius. Then we either grease the non-stick baking sheet with a thin layer of vegetable or butter, or cover it with a sheet of baking paper and immediately proceed to the next step.

Step 2: prepare the zest.


We take one or several oranges, wash them under cold running water and dry with paper kitchen towels.
Then, using a fine grater, remove the zest from them, preferably only the top layer of the skin, since the white part contains substances that add bitterness to any dish. We use the pulp of citrus to prepare other tasty foods or drinks, and transfer the zest to a small bowl.

Step 3: prepare the dry mixture.


Then, using a fine mesh sieve, sift several glasses of wheat flour and a food baking powder into a dry, deep bowl.

Mix them with a tablespoon until smooth.

Step 4: prepare the liquid mixture.


After that, pour the right amount of granulated sugar into a deep clean bowl. Add a couple of eggs to it and beat these products with a table fork or a whisk until a homogeneous consistency, as well as complete dissolution of the sugar grains. This process will take approximately 7-10 minutes.
Next, pour olive oil and wine vinegar into the egg mixture, while still stirring the products for another 2-3 minutes.

Step 5: prepare the dough.


Now we combine the liquid mixture with the dry one and knead the soft, elastic, non-sticky dough with clean hands.

If it still turned out to be viscous, add a little more flour until the cake mix acquires the desired texture.

Step 6: Form Kulurakia Cookies


Divide the finished dough into balls the size of a walnut. In turn, we spread each on a cutting board, sprinkled with a thin layer of flour, and with our fingers roll out into thin flagella of a thickness of approximately 1 centimeter.

Then, using a metal kitchen spatula, we cut them across into 2-3 parts, the length depends on how voluminous cookies you want to cook.

From the resulting flagella we form any cookie of the desired shape: curlicues, snails or pigtails.

Then put them on a baking sheet prepared for baking, leaving them between free space of 2-3 centimeters, and beat the chicken yolk in a small bowl until smooth.

After that, using a baking brush, grease each cookie with a thin layer of whipped yolk.

And sprinkle them to taste with white or black sesame seeds.

Step 7: bake kulurakya cookies.


We send the form from kulurakiya to the preheated oven on 15-20 minutes. After the necessary time, the baking is browned, put on kitchen gloves, remove the baking sheet from the oven and put it on a cutting board, previously laid on the kitchen table.
In turn, we pry each cookie with a kitchen spatula, shift it onto a metal wire rack and cool to room temperature. After that we serve on a large flat dish to the dessert.

Step 8: serve kulurakya.


Kulurakya is an unusually tasty and tender cookie that is served chilled. Basically it is served for breakfast with such drinks: tea, fresh milk, coffee, juice, jelly, kefir, fermented baked milk or cocoa. Enjoy it!
Enjoy your meal!

Recipe Tips:

- the baking powder can be replaced with a teaspoon of baking soda;

- This cookie does not stale for a long time, but it is better to store it in a hermetically sealed container;

- very often, instead of zest, vanillin is used on the tip of a knife, vanilla sugar, ground cinnamon, cloves or nutmeg;

- sometimes during the combination of dry and liquid mixtures, crushed nuts, raisins or soaked and finely chopped dried fruits: prunes, dried apricots, dried banana are added to the bowl in a bowl;

- very often these cookies are baked without baking powder, in this case it turns out more dense and very reminiscent of straws.