Greek easter cookies (pasxalina koulourakia)

Execution

1. Put the butter that we have left at room temperature in the bucket of the mixer and beat with the feather for 1 minute.
2. Then slowly add the sugar.
3. Turn off the mixer for a while and gather the walls with a spatula and continue beating until the butter is fluffy and white (about 3 minutes).
4. At the same time we break the eggs in a bowl.
5. Add the eggs one by one to the butter mixture, add one, wait for it to mix and then add the next, not all together.
6. Continue beating in the mixer until fluffy over medium to high volume.
7. While the mixer is working, put the orange juice with the soda in a tall glass and mix with a spoon, caution will swell.
8. Turn down the heat on the mixer and add the orange juice, milk, orange zest and lemon zest.
9. In a bowl, sift the flour and add the vanilla, the machete, the mastic.
10. Add half the amount of flour to the mixer, mix (not much) then add the rest and stop beating.
11. Our mixture does not want to be hit much because they will come out hard on us.
12. Put all the mixture on our counter and knead a little by hand to incorporate the flour well.
13. Cover with a film there as it is on our counter and leave for 20 minutes.
14. We work our dough with our hands.
15. Divide our mixture into balls the size of our palm.
16. We open the dough in sticks and then we make braids or shape it into the shape we want.
17. Put oil paste in our pan and place the cookies on top.
18. Mix the yolk with the water and spread the cookies.
19. Bake at 175 degrees for 20-25 minutes and enjoy!