Koulourakia (Greek Easter butter cookies)

Whisk eight cups of all-purpose flour with one and a half teaspoons baking powder, half a teaspoon salt and citrus zest.

With the paddle, beat one pound soft unsalted butter with 350 g granulated sugar, slowly at first; add two teaspoons vanilla and beat until fluffy.

Add four eggs and two yolks a little at a time, beating on high and scraping the bowl, until fluffy.

On low, add half a cup of heavy whipping cream, then slowly all the dry ingredients.

Check the dough is smooth and not too sticky; if sticky, mix in about half a cup more flour, but too much flour makes tough cookies.

Turn out onto the counter and rest about 10 minutes.

Roll walnut-sized balls into ropes, bring the ends together and twist into braids; or make circles, wreaths or S shapes.

Place on parchment-lined baking trays; whisk egg yolks with water and brush over the cookies.

Bake at 350F for 35 to 45 minutes until golden brown, swapping the trays between top and bottom racks halfway through.

variation: sprinkle sugar or sesame seeds on top before baking, or leave plain.

Cool on the tray; store at room temperature in an airtight container.