In the bowl of your mixer, beat butter & sugar for 4min until pale & creamy.

Add the vanilla extract and blend.

Continue with the eggs in two additions. Beat until well incorporated.

Mix in the warm milk.

Add 1/3 of the flour & the baking powder. Mix on low speed. The mixture will start to look like a cake batter.

Gradually add the rest of the flour. Keep mixing on low speed until well combined. The dough should be a little sticky. Don’t add extra flour!

Put the dough into a plate & cover with plastic wrap. Allow to rest for 30 min.

Oil your hands and your bench with sunflower oil. Take small pieces of dough and shape balls the size of a walnut. Form round or braided kooloorakia.

Bake in a preheated oven, at 200°C / 400°F, for 20min until they have a light golden colour. Enjoy!

Tip: You can keep the dough wrapped in food membrane, 24 hours in the fridge or in the freezer up to 3 months.