Koulouri Thessalonikis

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 2 tsp Active dry yeast
• 300 ml Warm water(About 40-45°C (105-115°F))
• 1 tbsp Granulated sugar(For activating yeast)
• 2 tbsp Olive oil(Plus extra for greasing bowl)
• 1 tsp Salt
• 100 g Sesame seeds(Toasted or untoasted, as preferred)
• 60 ml Molasses(For dipping mixture)
• 120 ml Water(For dipping mixture)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water (ensure it's not too hot, or it will kill the yeast), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, olive oil, and the 2 tbsp of olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   ⏱️ 10 minutes
3. 3

   Knead the dough: Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If it's too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1 hour 30 minutes
5. 5

   Shape the koulouri: Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces. Roll each piece into a long rope, about 40-50 cm (16-20 inches) long and roughly 1.5 cm (0.5 inch) thick. Twist the rope into a spiral, then form it into a ring, tucking the ends under.

   ⏱️ 15 minutes
6. 6

   Prepare dipping mixture: In a shallow bowl, whisk together the molasses and 120 ml (1/2 cup) of water until well combined. Spread the sesame seeds generously on a large plate or baking sheet.

   ⏱️ 5 minutes
7. 7

   Dip and coat: Dip each formed koulouri ring into the molasses-water mixture, ensuring it's fully coated. Lift it out and let any excess drip off. Immediately place the wet ring onto the plate of sesame seeds and press gently to coat both sides thoroughly. Place the coated koulouri on a baking sheet lined with parchment paper.

   ⏱️ 10 minutes
8. 8

   Second rise: Cover the shaped and coated koulouri loosely with a kitchen towel and let them rise for another 20-30 minutes in a warm place. They will puff up slightly.

   ⏱️ 30 minutes
9. 9

   Bake: Preheat your oven to 200°C (400°F). Bake the koulouri for 20-25 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even browning.

   ⏱️ 25 minutes
10. 10

    Cool and serve: Transfer the baked koulouri to a wire rack to cool slightly. They are best enjoyed warm, fresh from the oven.

    ⏱️ 10 minutes

💡 Pro Tips

• ✓For an authentic chewy texture, do not over-bake. The inside should remain slightly soft.
• ✓Ensure a very generous coating of sesame seeds for the classic look and flavor.
• ✓These are best consumed the same day they are baked, ideally warm.

🔄 Variations

• For a longer, more pretzel-like version, similar to Turkish Simit, shape the ropes longer and thinner before forming rings.
• Add a small piece of feta cheese or other filling inside the dough before shaping the ring.

🥗 Nutrition

Per serving