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–+ servings
An overhead image of a small, round, rimmed white plate, which is topped with braided koulourakia cookies.
5 from 1 vote

Vegan Koulourakia

Author - Gena Hamshaw
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Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling time 2 hours
Total Time: 2 hours 40 minutes
Yields: 25 cookies

Ingredients

For the cookies

  • 3 1/2 cups unbleached, all-purpose flour (420g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 10 tablespoons vegan butter (140g)
  • 3/4 cup cane sugar (150g)
  • 1/4 cup aquafaba, lightly beaten (60ml)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon orange flavor (substitute 2 tablespoons finely grated orange zest, or omit)
  • 1/2 cup plain soy, oat, cashew or almond milk, at room temperature (120ml)

For the vegan "egg wash" and decorating

  • 2 tablespoons plain soy, oat, cashew or almond milk, at room temperature
  • 1 1/2 tablespoons maple or agave syrup
  • 2 tablespoons sesame seeds (optional, for decoration)

Instructions

Prepare the koulourakia dough

  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • Place the butter and sugar into a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium speed for 2-4 minutes, or until the mixture is pale yellow, light, and creamy. Alternatively, use a handheld mixer and mixing bowl and cream the butter and sugar for 2-3 minutes, or until that texture and appearance is achieved.
  • Add the aquafaba, vanilla extract, orange extract or zest, milk to the mixer and mix on low speed for another half minute.
  • Add the flour, baking powder, and salt to the mixer in a couple batches while the machine is on low speed. Keep mixing just until the flour is completely incorporated and a soft, sticky dough has formed; try to avoid over mixing. Cover the dough and refrigerate it for at least two hours and up to overnight.

Shape and bake

  • Preheat the oven to 375F / 190C. Line a baking sheet with parchment paper or silpat.
  • Lightly flour a clean, flat work surface. Gather up the dough a few tablespoons at a time. Roll the dough into a rope that’s about 8-in / 20cm long. Fold the rope in half and twist it to form a twisted rope shape. Transfer the cookie to the baking sheet. Repeat with all of the remaining dough. Space the cookies at least 1 inch / 2.5cm apart on the baking sheet. 
  • Whisk together the remaining 2 tablespoons non-dairy milk and the maple syrup together in a small bowl. Brush this mixture onto the tops of the cookies; you won’t use it all, so reserve the extra wash.
  • Transfer the cookies to the oven and bake for 12 minutes, or until they’re turning very lightly golden. Remove the cookies from the oven and brush them with another layer of the milk and syrup “egg wash.” Sprinkle them with the sesame seeds, if using.
  • Return the cookies to the oven for another 5-8 minutes, or until the cookies are golden brown all over. Check the cookies after 5 minutes and err on the side of removing them earlier rather than later, to avoid burning.
  • Remove the cookies from the oven. Allow them to cool on the sheet for 5 minutes, then transfer them to a wire cooling rack. Cool for another 15 minutes before enjoying. Allow the cookies to cool entirely before storing them in an airtight container for up to four days. The cookies can also be frozen for up to 6 weeks.