Flavorings for Koulourakia

[mj_toronto8]

Hi everyone! I’m getting ready to make koulourakia for Easter and wanted to ask—how do you flavor yours?

In my family, we’ve always used fresh orange juice and zest in the dough, which gives them a light, citrusy flavor that I love. But I’ve seen other recipes that use vanilla, ouzo, even mastiha or cinnamon. I’m curious—what’s traditional in your family? Do you stick to one flavoring, or do you like to experiment?

I’d love to hear what others do around Greece (and the diaspora!)—especially if your recipe has a story or regional influence. I’m thinking of maybe doing a second batch with a different twist this year. Thanks in advance!

 

[k_tsoukalas]

Love this question! Koulourakia are such a nostalgic part of Easter for me, and like you, we always use orange juice and zest in the dough—it gives them that fresh, springy flavor. But my yiayia, who was from the Peloponnese, also added a splash of vanilla and just a hint of cinnamon, which I’ve continued. It adds warmth without overpowering the citrus.

I’ve also had versions from friends whose families are from the islands, where they use ouzo or mastiha for a more aromatic twist—really lovely if you want something a bit different. Mastiha especially adds that distinctly Greek flavor.

One year I experimented with lemon zest instead of orange and it turned out great—lighter and slightly tangier.

It’s fun how koulourakia can be so personal yet still so connected to shared tradition. Definitely try a second batch with a twist—you might just discover a new family favorite!