As a child, I knew Easter was fast approaching when we started making the koulouria. Spit-roasted lamb and these tasty rolls are the two things I tend to associate with Easter. My grandmother and her family started the tradition. She’s passed on but my mom and I continue it. We’ve learned that we can’t make them too far in advance because they’re usually gone!

Ingredients:

3 packets active dry yeast

1 c. warm water (108 – 112 degrees)

1 ½ c. whole milk

¾ stick of butter

1 ½ T shortening

3 eggs

1 c. sugar

1 ½ t. cinnamon

2 ½ - 3 lb flour

Instructions:

Dissolve yeast in 1 c. warm water. While yeast is dissolving, heat the milk in a small saucepan over medium heat. Add butter and shortening and let it melt. Remove saucepan from heat and stir in sugar until dissolved. Stir in cinnamon. Set aside. Beat three eggs in a separate mixing bowl vigorously with a whisk or for thirty seconds with the electric mixer. Slowly add the eggs to the milk mixture, whisking vigorously. Test the milk and egg mixture with a thermometer, making sure it’s 108-112 degrees. If not, let it cool down. When it’s at the right temperature, whisk in the dissolved yeast. Slowly add the flour until regular bread texture is achieved. Knead it for a minute or two until the dough gets firm. Form into a ball, cover the bowl with a towel, and let stand in a warm place until it doubles in size.

After the dough is done rising, punch it down. Form the dough into small donut shapes and line on a greased cookie sheet. Let rise again until doubled (about one hour).

Preheat the oven to 375 degrees. Brush the koulouria with egg wash (1 beaten egg mixed with a little water) and bake for around twenty minutes, or until tops are golden.

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