So it’s Good Friday today in the Orthodox world and for everyone who’s Greek, we all know that this time of year essentially becomes one huge bake-off in the community. Sweets get baked with love and swapped between households which inevitably leaves the critics on the couch deciding who made the best Melomakarono for the year! Check out my recipe from last year if you want to be in with a fighting chance.
This year I’m feeling a little rebellious and have decided to do a variation on the classic Easter biscuit. Usually the koulouri is left blonde and it sometimes has sesame seeds sprinkled on top. This year it’s gone chocolate! And it’s scrumptious as my 6 year old will attest! So if you’re feeling like you want to take a chance, here’s the recipe!
You will need:
- 1kg self raising flour (I have only tested this recipe with normal flour but if you use gluten free or organic please let me know how you go!)
- 250g butter (room temperature or softened in the microwave – not melted)
- 6 eggs
- 2/3 cup lukewarm milk (I zapped mine in the microwave for 10 sec)
- 300g sugar
- 2 1/2 tsp vanilla essence
- 180g dutch cocoa powder
- one extra yolk mixed with a splash of milk to glaze
Preheat your oven to 170 degrees fan forced. Separate the eggs. Beat the egg yolks with the sugar for 10 minutes. Then beat the whites until they form stiff peaks (make sure your bowl and attachments are TOTALLY dry before attempting to make meringue).
In a BIG bowl, add the butter to the flour and rub to combine into fine breadcrumb consistency. Once that’s done, make a well in the centre and add all the other ingredients. Combine and knead until it comes together in a smooth dough.
Take a small ball of dough, roll into a sausage and form into whatever shape you like. Twists, donuts and pretzels are all common. Put them on a tray lined with baking powder and use the extra egg yolk, combined with a splash of milk to glaze the top.
Bake for approximately 15-20 minutes. Take out of the oven and cool on a wire rack. YUM!
Want more? Check out these posts from the archives: