HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Wednesday, May 10, 2017

Koulouri - Greek Bread Rings


I came across this fabulous source of Greek recipes when I went looking for the same and ended up bookmarking many to try later. These koulouri are one of those precious finds which happen to be the delicious Greek bread rings studded with sesame seeds. Though the sesame seeds' version is the traditional one, there seem to be also versions of stuffed ones with cheese or nutella. They are supposedly a staple treat sold by bakeries and street vendors in Greece, especially in the mornings and would go great with a cup of coffee. They are crunchy outside and softer inside, fresh from the oven. But they turn harder after sitting for a while though I liked them either way. They were simple to make and were so irresistible that I ended up eating them all by myself.

Ingredients: (Yield about 20 koulouri)
1 cup flour
1/4 cup + 2 tbsp. warm water
1/4 tsp. salt
1 tbsp. sugar
1 tsp. yeast (I used active dry yeast)
2 tsp. olive oil
1/4 cup white sesame seeds 

Method:
* Add sugar, active dry yeast and warm water to a mixing bowl. Stir and leave the mixture aside until it turns frothy. Then add flour, salt and oil to the yeast mixture and mix to combine. 
(If using instant yeast, there is no need for yeast proofing. Add all the ingredients except the sesame seeds to the mixing bowl and work the dough.)
* Knead the dough for about 10 minutes and place it in a greased bowl.  Cover and let the dough rest until it doubles in size.
* Preheat the oven to 425 deg F / 220 deg C.
* Flour the working surface if needed and roll out the dough ball into a rectangle of about 1/2 to 3/4 inch thickness.
* Then cut the rectangle lengthwise in about 1/2 to 3/4 inch strips. Cut those strips into 3/4 inch pieces.
 
* Roll each piece into a string. Brush it with water and connect both ends to form a ring. Roll the wet ring in sesame seeds. Place it on a baking sheet lined with parchment paper or aluminum foil. Repeat the steps with the remaining dough pieces.

No comments: