Thessalonian Koulouri

Soft, sesame-covered koulouri is a Greek breakfast staple, and the variety from Thessaloniki is considered the best.


Chef: Christoforos Peskias

Preparation & Cooking time: 30'

Serves: 30-35

INSTRUCTIONS

Dilute half the yeast in a bowl with 100 ml of the warm water and 2 tbsp olive oil, cover and rest at room temperature overnight. The next day, repeat the process with the rest of the yeast in another bowl and rest for 30 minutes. In a large mixing bowl, mix the flour, salt and sugar. Then add the yeast from both bowls, the rest of the water and the olive oil, and knead with well-floured hands for about 10 minutes until you have an elastic dough. Cover the bowl and rest in a warm spot for an hour to allow to rise.

Preheat the oven to 200oC. Knead the dough into small balls of approximately 40 gr each. Roll out each ball and pinch the ends together to form a ring. Line a flat baking tray with baking paper. Dip each ring into a bowl of water and then into the sesame, which you have spread on a plate. Place each batch on the baking tray and cook for about 15 minutes until golden. Keep the rings that are waiting to be cooked covered so they don’t dry out.

INGREDIENTS

  • 750 gr soft flour, sifted
  • 20 gr dry yeast
  • 450 ml warm water (40C)
  • 70 gr sugar
  • 50 ml olive oil
  • 1 tsp salt
  • 300 gr sesame seeds


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