Library Recipe Exchange

Koulourakia contributed by Rachel

I made too much koulourakia (per usual), but these are literally good for breakfast, second breakfast, dessert, or with tea. Somehow they taste better the longer they’re around (and they freeze well). I made a drawing if you want to try braiding (which looks much harder than it is).


  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (1.5 sticks) butter, room temp
  • 1/2 cup sugar
  • 1.5 eggs + 1 egg
  • 2 tsp vanilla extract
  • 1/4 cup whipping cream
  • sesame seeds
  1. cream butter then add sugar, mix
  2. add 1.5 eggs and vanilla extract, mix, then add whipping cream
  3. knead in flour, baking powder, and salt
  4. preheat oven to 350
  5. form braids from 2″ dough balls; brush with egg and sprinkle with sesame seeds
  6. bake for 25-30 minutes (cookies will be slightly soft but will firm as they cool)


  • I always double the recipe (using 3 eggs + 1 extra), but the remaining 1/2 egg is enough for brushing if you’re only making a single batch (and your finger works great if you don’t own a kitchen brush)
  • You’re supposed to knead in the dry ingredients for step 3, but I have always used either a stand or hand mixer because I am lazy—BUT if you own bread hooks, use them for like ten seconds at the very end; it does magic to the dough and makes for easy rolling
  • This can be adapted for almond flour, but don’t bother braiding and shave off ~five minutes when baking