GR
EN
Greek Easter Cookies
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
65 minutes
INGREDIENTS
FOR THE COOKIES
450 g soft flour
120 g fresh cow butter DODONI at room temperature
100 g DODONI Strained Yoghurt
160 g granulated sugar
2 medium eggs
Juice from ½ orange 
1 orange zest
1 lemon zest
2 tsp baking powder
1 tsp mahlab powder
½ tsp mastic powder
½ tsp salt 
FOR THE GLAZE ON TOP
1 egg yolk
1 tsp granulated sugar
1 tsp water
PREPARATION 
Add the butter in pieces to the mixer bowl, along with the sugar, and whisk on medium to high speed until fluffy for about 4 minutes. Mix in the mahlab, mastic, salt, orange and lemon zest for 30 minutes. Add the eggs one at a time and mix on medium speed for about 2 minutes, or until they are well combined. Mix in the yoghurt for a further 1 minute. Pour the orange juice and baking powder into a large mixing bowl; as soon as the mixture rises, stir it a little and pour it into the mixer bowl. Replace the wire whip with the dough hook and gradually add the flour, mixing until the ingredients are well combined and the dough is smooth and does not stick to your hands. Cover the mixture with cling film that touches its surface and set aside for 20 minutes.
Preheat the oven to 170 °C.
EXECUTION 
Line the base of the pan with parchment paper (30 x40). On a cutting board divide the dough into 30 gram portions and cover with a towel. Take each portion and roll it on the counter with your hands into a 15 to 20 cm long cord. Fold each cord in half, braid them together, and place the cookies in the pan leaving some distance between them. In a bowl, whisk together the egg yolk, water, and sugar, then brush with this mixture the top of the cookies. Bake for 15 to 18 minutes in the middle of the oven. Let cool down for 10 minutes.
Serve and enjoy!
