In a large mixing bowl, whisk together the melted unsalted butter, whole eggs, orange zest, and orange juice. Add in the vanilla essence and brandy for that special touch, along with the sugar. Use an electric mixer on medium speed for about 2-3 minutes until everything is wonderfully combined and creamy.

Gradually incorporate the baking powder into your wet mixture, stirring gently with a wooden spoon. Next, sift in the self-raising flour, about a cup at a time, mixing until you achieve a soft and slightly sticky dough.

Transfer the dough onto a lightly floured surface and gently knead for about 2-3 minutes, just until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes.

Divide the dough into 30-gram pieces. Roll each piece into a rope about 10 inches long, then twist or braid into your desired shape. Place the shaped biscuits onto a lined baking tray.

Whisk together an egg in a small bowl and brush it generously over the top of each biscuit to give them a beautiful golden-brown finish.

Preheat your oven to 180°C (350°F) and bake the Koulourakia for about 20-25 minutes until they appear lightly golden.

Remove the Koulourakia from the oven and let them cool on the tray for about 5 minutes, then transfer them onto a wire rack to cool completely.