Greek Orange Butter Twists for Easter

12 ingredients

13 steps

What you need

250 g (2 sticks + 2 tbsp) unsalted butter, softened
200 g (1 cup) caster sugar
1 orange, finely grated zest and juice (about 60 ml / 1/4 cup)
2 eggs, at room temperature
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
600 g (4 3/4 cups) all-purpose flour, plus a little extra if the dough is sticky
1 pinch salt
1 egg yolk, for glazing
1 tbsp milk, for glazing
2 tbsp sesame seeds, optional

Restated from the original video

1
Whisk the flour and salt together in a bowl and set aside.
2
Beat the butter and sugar with the orange zest in a stand mixer with the paddle until pale and fluffy, 4-5 min. Scrape down the bowl halfway.
3
Add the eggs singly, beating well after each until it disappears.
4
Stir the orange juice, vanilla extract, baking powder and baking soda together in a jug. It will foam up. Pour it straight into the butter mixture and beat until combined.
5
With the mixer on low, add the flour mixture a large spoonful at a time until a soft dough forms. Stop as soon as it pulls away from the bowl.
6
Touch the dough: it should feel soft and smooth but not stick to your fingers. Work in a little extra flour if it does.
7
Wrap the dough and chill it for 30 min so it is easier to roll.
8
Heat the oven to 175 °C (350 °F) and line two baking sheets with baking paper.
9
Pinch off pieces of about 30 g (1 oz). Roll each into a rope about 20 cm (8 in) long.
10
Shape the ropes: fold in half and twist the two strands together, coil into a snail, or bend into an S. Set them 3 cm apart on the sheets.
11
Beat the egg yolk with the milk and brush it lightly over the cookies. Scatter with sesame seeds if using.
12
Bake one sheet at a time until the cookies are golden, 20-22 min.
13
Leave them on the sheet for 5 min, then let them cool fully on a wire rack. They keep in an airtight tin for up to 2 weeks.

Imported from souvlakiforthesoul.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.