Koulourakia Voutirou - Greek Butter Cookies
Today we’re baking a batch of Koulourakia Voutirou (Greek Butter Cookies)! These traditional cookies are something special. Unlike most butter cookies, they’re made with a yeast-raised dough, which gives them a tender, buttery texture and a beautiful golden crust. They’re heavenly with a cup of Greek coffee or tea, and this recipe makes about 40, so there’s plenty to share!
In a small bowl, combine 1 cup of warm water (105 to 110°F), a tablespoon of active dry yeast, and a teaspoon of sugar. Give it a gentle stir and let it stand for five to ten minutes, until it’s nice and foamy. In a large bowl, combine six cups of flour with the rest of your sugar. Add the yeast mixture and three sticks of melted, cooled butter, then mix until a soft dough forms. Knead gently for five to seven minutes, until it’s smooth and pliable. Cover the bowl with a kitchen towel or plastic wrap and tuck it into a warm, draft-free spot. Let the dough rise until it’s about doubled in size, which usually takes one to two hours. Patience pays off here!
Now for the fun part! Divide the dough into small, even pieces and roll each one into a rope about six to seven inches long. Bring the ends together to form a circle and pinch gently to seal. Arrange your cookies on a parchment-lined baking sheet, leaving about an inch between each one. Bake at 350°F for about 18 to 25 minutes, until lightly golden brown. Bigger cookies may need a bit longer, so keep an eye on them. Let them cool on the sheet for five minutes, then move them to a wire rack.
Kali orexi, friends, and enjoy every buttery bite of these Koulourakia Voutirou!
Koulourakia Voutirou - Greek Butter Cookies
Makes: About 40 cookies
Rise Time: At least 2 hours, until doubled in size
Bake Time: Approximately 32 minutes, until golden brown
Description
These traditional Greek butter cookies are made with a yeast-raised dough, giving them a tender, buttery texture and a beautiful golden crust. They are delicious served with Greek coffee or tea.
Ingredients
6 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon active dry yeast
1 cup warm water (105–110°F)
3 sticks unsalted butter, melted and cooled
Instructions
Activate the yeast: In a small bowl, combine the warm water, yeast, and 1 teaspoon of the measured sugar. Stir gently and let stand for 5–10 minutes, until the mixture becomes foamy.
Prepare the dough: In a large mixing bowl, combine the flour and remaining sugar. Add the yeast mixture and melted butter. Mix until a soft dough forms. Knead gently for 5–7 minutes, until the dough is smooth and pliable.
Let the dough rise: Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area and allow the dough to rise until approximately doubled in size, about 1–2 hours.
Shape the koulourakia: Divide the dough into small, evenly sized pieces. Roll each piece into a rope approximately 6–7 inches long. Bring the ends together to form a circle, gently pinching them to seal.
Arrange the cookies on a parchment-lined baking sheet, leaving about 1 inch between each cookie.
Bake: Preheat the oven to 350°F (175°C). Bake for approximately 18–25 minutes, or until the koulourakia are lightly golden brown. Baking time will depend on their size and thickness.
Cool and serve: Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.
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