Greek Sesame Bread Rings (Koulouri Thessalonikis)

Method9 steps · about 1 hr 45 min

1. 1

   Step 1: Stir the 300 g lukewarm dough water, 8 g active dry yeast and 1 tsp sugar in the mixer bowl. Cover and leave for 8–10 minutes, until bubbling.

   Activate yeast until bubbling · 10 minUses 300 g lukewarm water · 8 g active dry yeast · 1 tsp sugar

2. 2

   Step 2: Add the 500 g flour, then 2 tsp salt and 3 tbsp dough olive oil to the activated yeast mixture. With a dough hook on low speed, knead for about 7 minutes, until smooth, elastic and slightly sticky. If excessively sticky, mix in the optional extra flour ½ tsp at a time, checking the texture after each addition.

   Uses Activated yeast, sugar and dough water · 500 g all-purpose flour · 2 tsp salt · 3 tbsp olive oil for the dough · ½ tsp extra flour at a time, only if the dough is too sticky

3. 3

   Step 3: Lightly coat a bowl with the additional bowl-coating olive oil. Put the kneaded dough in it, cover and leave in a warm place for about 30 minutes.

   First dough rise · 30 minUses Smooth kneaded bread dough · A little additional olive oil for the proofing bowl

4. 4

   Step 4: Return the risen dough to the mixer and knead at medium-high speed for 3–4 minutes.

   Uses Dough after the first rise

5. 5

   Step 5: Divide the dough into 12 pieces. Roll each into a rope about 35 cm long, form a circle and firmly pinch the ends together. Place the rings on two large parchment-lined baking trays.

   Uses Rekneaded dough for twelve rings

6. 6

   Step 6: Choose one dipping liquid for this batch: plain dipping water, or the optional ⅓ cup petimezi mixed with its ¼ cup dilution water. Do not use both routes. Put the 200–250 g sesame seeds in a separate shallow tray. Dip each raw ring in the selected liquid, then coat all sides with sesame. Return to the trays with space between rings; not all dipping liquid or seeds will necessarily adhere.

   Uses Twelve shaped raw dough rings · Water for dipping, if using the plain-water coating · ⅓ cup petimezi, instead of plain dipping water · ¼ cup water to dilute the optional petimezi · 200–250 g sesame seeds available for coating

7. 7

   Step 7: Leave the coated rings in a warm place for about 30 minutes. Preheat the oven to 200°C during this second rise.

   Second ring rise · 30 minUses Sesame-coated raw dough rings

8. 8

   Step 8: Bake the risen rings in the preheated 200°C oven for about 15 minutes, until golden brown and crusty. If baking the trays separately, repeat the baking stage for the remaining tray.

   Bake each tray until golden and crusty · 15 minUses Risen sesame bread rings ready to bake

9. 9

   Step 9: Let the baked rings cool until manageable and serve the twelve bread rings.

   Uses Baked golden sesame bread rings