all posts by date  my blog  recipes  sweet

Christmas Baking Part II: “Kourambiedes from Alexandria”

As with the “melomakarona” making yesterday, “kourambiedes” baking turned out to be easier than I thought. In fact the first cake I ever made was probably more difficult than this. All you have to do is mix the ingredients together and form the “kourambiedes” on the bake tray! I am, usually, not a big fan of them as I find them too dry so I chose a recipe with extra butter and coconut, a combination used traditionally in Alexandria.

Ingredients

Dough
½ kg butter milk
100g icing sugar
1kg white flour
200g coconut powder
200g peeled and crushed almonds
Decoration
200g icing sugar

1) Buttermilk + sugar: In a large bowl mix the butter milk with the icing sugar. When I got the butter milk out of the fridge it was hard and dense so I left it in a hot water bath for a few minutes to make it a bit less dense. Use a mixer to blend together the sugar and the buttermilk until it is a smooth, cloudy mixture.
2) Adding the rest of the ingredients: add the flour, the coconut and the almonds in the liquid mixture and knead until the ingredients form a dense dough. It might not be smooth and soft like bread dough, but it might have a more fibre-y texture.
3) Making the “kourambiedes”: in a bake tray covered with baking paper form small “kourambiedes” in any shape you like. I made some into small oval shapes, and others into small balls (2-2.5cm diameter). You might need two trays.
4) Baking: Bake for 20-25 minutes at 170C
5) Icing & Decorating: remove from the oven and while they are hot, sprinkle the icing sugar on top. Do not touch or squeeze as they are extra soft for about 10-15 minutes after baking.
Option: you can add some brandy together with the icing (a drop on every “kourambie” if you like or just a few drops in the dough). I personally didn’t add any.
Super easy and super tasty! Fortunately the dough makes around 60-70 mini “kourambiedes”, which are enough for me to give around and show off my cooking skills!

The recipe has been taken and slightly adapted from www.sintagespareas.gr

You may also like

Most Popular