Greek Easter Cookies (Koulourakia)

In the bowl of a stand mixer, combine the granulated sugar and the zest of one medium orange. Mix briefly to release the orange oils.

Add the softened unsalted butter to the bowl. Using the whisk attachment, cream the butter, sugar, and zest on medium speed until light and fluffy, about 5 minutes.

Add 1/4 cup of freshly squeezed orange juice from the zested orange.

Add the eggs one at a time, mixing between each addition. Then, add the vanilla extract and ground vanilla bean. Mix to combine. The batter may look curdled, which is normal.

Switch from the whisk attachment to the paddle attachment.

In a separate bowl or on a piece of parchment paper, sift together the all-purpose flour, baking powder, and kosher salt.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the dough just comes together. Do not overmix.

Portion the dough into 30-gram balls using a kitchen scale for consistency.

Place the dough balls on a parchment-lined baking sheet, cover with plastic wrap, and chill in the refrigerator for 20 minutes.

Preheat your oven to 375°F (190°C).

On a cool, clean surface, take one chilled dough ball and roll it into a 6-inch rope.

Fold the rope in half and twist it to create the classic Koulourakia shape. Place the shaped cookies on a parchment-lined baking sheet.

Prepare an egg wash by whisking one egg with a tablespoon of water. Brush the tops of the cookies with the egg wash.

Optionally, sprinkle the cookies with sesame seeds.

Bake for 15-20 minutes, or until golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.