- 115g granulated sugar
- 110ml olive oil
- 170ml fresh orange juice
- 55ml cognac or brandy
- 1 tbsp orange zest
- 1 tsp orange extract (optional)
- 750g all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- sesame seeds (optional)
- 1 tbsp honey diluted in one tbsp of water (optional, for brushing)
In a big bowl, mix the sugar, the orange juice, the olive oil, the cognac, the orange extract and the orange zest. Add the baking soda and the baking powder and gradually start adding flour.
The mixture will slowly start to thicken and gradually it will turn into a soft dough. You’ll know it’s ready, when it sticks a little at the tips of your fingers. Oil your hands with olive or sunflower oil to gather the dough easily, cover it with a clean towel and let it rest for 30 min.
Pour 4 – 5 tbsp of olive or sunflower oil in a small bowl. Don’t use extra flour for shaping. The dough will absorb it and the kooloorakia will be tough! Oil your hands and your working surface. Take small pieces of dough and give them any shape you like. Small braids are the traditional shape of Greek kooloorakia.
For more flavor and colour, brush them with a honey – water mixture (1 tbsp honey diluted in 1 tbsp water) and sprinkle with some sesame seeds. Bake them in a preheated oven, at 190°C / 375°F, middle position, for 20 min. until golden brown. Enjoy!