Koulouria Thessalonikis

Ingredients

• 500g All-purpose flour
• 10g Active dry yeast
• 250ml Lukewarm water
• 50g Sugar
• 1 TL Salt
• 50ml Olive oil
• 100g Sesame seeds
• 50ml Molasses (or sugar beet syrup)

Instructions

1. Dissolve the fresh or active dry yeast in lukewarm water (approx. 37-40°C), stir briefly, and let the mixture rest for 5 minutes until it becomes slightly foamy. This optimally activates the yeast and is crucial for an airy dough. Be careful not to use water that is too hot, as this would kill the yeast.
2. In a large mixing bowl, combine the wheat flour, sugar, and salt. Mix these dry ingredients thoroughly with a whisk or spoon. Good distribution is important so that all components can later combine evenly in the dough. This lays the foundation for the authentic taste of your Koulouria.
3. Add the prepared yeast mixture and olive oil to the dry ingredients. Knead everything thoroughly for about 8-10 minutes, either by hand or with a stand mixer. You should obtain a smooth, elastic dough that no longer sticks to your hands. This intensive kneading time is crucial for gluten development.
4. Cover the bowl with the dough with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 60 minutes until its volume has visibly doubled. A room temperature of approximately 22-25°C is ideal; avoid drafts so as not to disturb the rising process.
5. After the rising process, remove the dough from the bowl and divide it into 8 equal pieces on a lightly floured surface. Roll each piece of dough into a strand approximately 30-40 cm long. Make sure the strands are uniformly thick so that the Koulouria can bake evenly later.
6. Carefully form each of the long dough strands into a round ring. Press the ends together firmly so that they do not come apart during baking. The size of the rings should approximately correspond to the typical Koulouria shape, not too large and not too small, to achieve the characteristic appearance.
7. Pour the molasses or sugar beet syrup into a shallow dish. Briefly dip each dough ring into the molasses from all sides so that it is lightly coated. The molasses will later provide a beautiful caramel-like color and the typical sheen of Koulouria Thessalonikis.
8. Place the sesame seeds on another flat plate. generously roll each molasses-coated dough ring in the sesame seeds so that it is well covered on all sides. Lightly press the seeds to help them adhere better. This gives the Koulouria their crispy texture and nutty aroma.
9. Place the prepared sesame breads on a baking sheet lined with parchment paper. Ensure sufficient space between them, as they will still rise slightly. Bake them in the preheated oven at 180°C (350°F) for about 20-25 minutes, until they are golden brown and slightly crispy. Keep an eye on the oven so they don't get too dark.
10. Remove the golden-brown Koulouria from the oven and let them cool completely on a wire rack. This allows them to develop their crispy texture and for the flavor to fully unfold. Serve them fresh as a delicious snack with coffee or tea, or for breakfast. Enjoy this Greek specialty!

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