Greek koulouri are found in bakeries throughout Greece and are emblematic of Greek stall foods. The city of Thessaloniki, in northern Greece, is the epicenter for the koulouri, where street vendors delight both big and small with their freshly baked goodies.
Following our return from Greece, we found ourselves longing for these tasty baked rings. But, alas, with no Greek bakery in town, we set out to make them ourselves. Finding a recipe in the cookbook “Culinaria Greece“, the result satisfied our longing – a hint of sweetness with a crunchy exterior and sesame savouriness. It is a joy to share this recipe, both for those who wish to discover the flavors of the region and those who miss them as much as we do.
Ingredients
- 9 ounces warm water
- 3 and 3/4 cups all-purpose flour (divided)
- 3/4 teaspoons dried yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 3/4 cup sesame seeds
Preparation
- Combine the dried yeast and warm water, add 3 tablespoons of flour, and let sit for 24 hours (overnight)
- The next day, combine the remaining flour and salt in a large bowl
- Dig a well in the center of the flour and add the sugar, olive oil, and yeast into the center
- Knead slowly until the mixture forms a dough
- Cover the bowl with a cloth and let rise in a warm place until the dough has doubled in size (about an hour)
- Heat the oven to 430 degrees
- While the oven is heating, cut the dough into 12 equal parts by cutting the dough into quarters and then each quarter into thirds
- Roll each piece of dough in your hands to create a long cylinder the width of a finger
- One at a time, dip the dough cylinders in water, connect the two loose ends to create a ring, sprinkle with sesame seeds, and place on a greased baking sheet
- Bake in the oven at 430 degrees for 10 minutes until golden brown
