Greek Koulouria Gluten Free Recipe |
Cook time: 20 mins
Total time: 20 mins
- 125g unsalted butter, softened
- 220g or 1 cup caster sugar
- 3 eggs
- ¼ cup milk
- 2 tsp ouzo
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp orange zest
- 455g or 3½ cups plain gluten free flour*
- 1 tbs baking powder
- To brush
- egg yolk, lightly whisked
- Optional - sesame seeds to sprinkle
- *I use Bob's Red Mill 1 to 1 plain gluten free baking flour
Conventional Method
- Preheat oven to 180C.
- Beat butter and sugar in mixing bowl for 1 minute until pale and fluffy.
- Add eggs to butter mixture one at a time and beat until fully incorporated.
- Add milk, ouzo, vanilla extract, both zests and beat to combine.
- Sift flour and baking powder together and add to dough, beat until combined. The dough is quite soft so chill in the fridge for at least 1 hour to make it easier to roll.
- Roll dough into thin 15 cm logs. If your dough is too sticky add more flour. Fold, twist or plait each log into desired shape.
- Place koulouria on lined baking tray and brush with egg wash. Optional - sprinkle with sesame seeds.
- Bake for 20 minutes or until golden brown.
Thermomix Method
- Preheat oven to 180C.
- Mix butter and sugar in Thermomix 30 sec/speed 5 until pale and fluffy.
- Add eggs to butter mixture one at a time on speed 4 until fully incorporated.
- Add milk, ouzo, vanilla extract and both zests. Mix 10 sec/speed 4.
- Sift flour and baking powder together and add to Thermomix. Beat 10 sec/speed 4 until a soft dough forms. The dough is quite soft so chill in the fridge for at least 1 hour to make it easier to roll.
- Roll dough into thin 15 cm logs. If your dough is too sticky add more flour. Fold, twist or plait each log into desired shape.
- Place koulouria on lined baking tray and brush with egg wash. Optional - sprinkle with sesame seeds.
- Bake for 20 minutes or until golden brown.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/greek-koulouria-gluten-free-recipe/
3.5.3251