Preparation

To make the koulouria (bread rings), dissolve half of the dry yeast in 100 ml water with 2 tablespoons of olive oil, leaving the mixture covered overnight, at room temperature.

We want the yeast to become a little sour.

The next day, repeat the process with the rest of the yeast, letting it rest at room temperature for 30 minutes. 

Mix the flour, salt and sugar in a mixer (or a large bowl).

Add the two sets of yeast to the mix, with the rest of the water and the oil.

Knead the dough with a dough hook (or with your hands) until it becomes soft and elastic (approximately 10 minutes).

Cover the bowl and let it rest in a warm spot for about 1 hour, until it doubles in size.

Preheat the oven at 200° C.

Shape the dough into small balls, about 40 gr. each, and then create a koulouri out of each one.

Line a baking tray with parchment paper.

Dip each koulouri in a bowl of water, and then in a bowl or tray with sesame seeds before placing on the tray. Bake for about 15 minutes, or until golden.

This needs to be done in batches, so keep the uncooked koulouria covered until you put them in the oven.

This article was previously published in Greek at gastronomos.gr.