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Koulouri Thessalonikis

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Koulouri Thessalonikis

Koulouri Thessalonikis hails from the bustling port city of Thessaloniki, where it's a beloved morning staple for locals. Traditionally enjoyed as breakfast on-the-go, these circular, sesame-crusted breads find their way into the hands of busy commuters and leisurely strollers alike. The recipe reflects the Greek spirit of generous cooking, with olive oil liberally used and salt measured by intuition.

Biting into a fresh Koulouri reveals a delightful contrast: a crisp, golden exterior giving way to a soft, chewy interior. The sesame seeds add a nutty aroma that complements the subtle sweetness from the malt syrup or honey. It's a simple pleasure that captures the essence of Greek street food in every bite.

Ingredients

  • 500 gflour
  • 280 mlwater
  • 1 tspyeast
  • 1 tbspmalt syrup or honey
  • sesame seedsfor coating
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour, 1 tsp of yeast, and a pinch of fine sea salt. In a separate container, mix 280 ml of warm water with 1 tbsp of malt syrup or honey until fully dissolved. Gradually pour the liquid into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough to a lightly floured surface and knead it by hand for about 10 minutes. The dough should become smooth and elastic, indicating that the gluten has developed properly. Form the dough into a ball, place it back in the bowl, and cover it with a damp cloth. Let it rise in a warm place until it doubles in size, which should take about 1 to 2 hours.
  3. Once the dough has risen, punch it down gently to release the air. Divide the dough into equal portions, about 8 to 10 pieces, depending on the size you prefer. Roll each piece into a rope about 30 cm long, then join the ends to form a ring, pinching to seal.
  4. Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper. Fill a shallow dish with water and another with sesame seeds. Dip each dough ring first in the water to moisten the surface, then roll it in the sesame seeds to coat evenly.
  5. Arrange the sesame-coated rings on the prepared baking tray, leaving space between each. Bake in the preheated oven for about 15 to 20 minutes, or until the koulouria are golden brown and have a crisp exterior.
  6. Remove the koulouria from the oven and transfer them to a wire rack to cool. This allows the crumb to set properly and prevents the bottom from becoming soggy.
  7. Serve the Koulouri Thessalonikis warm or at room temperature. Enjoy them with a drizzle of olive oil, a slice of cheese, or a handful of olives for an authentic Greek experience.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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