Koulouri

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the warm water, active dry yeast, and the dough's granulated sugar. Let it stand for 5-10 minutes until the mixture is foamy.

   Ca. 10 min.

   Kokkens note: If the yeast doesn't foam, it may no longer be active. It is best to start over with fresh yeast.

2. 2

   In a separate large bowl, whisk together the all-purpose flour and salt.

   Ca. 1 min.

3. 3

   Pour the foamy yeast mixture and the olive oil into the flour mixture. Stir with a wooden spoon or your hands until a shaggy dough begins to form.

   Ca. 2 min.

4. 4

   Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it becomes smooth, soft, and elastic.

   Ca. 10 min.

   Kokkens note: The dough should spring back slowly when you press it with a finger.

5. 5

   Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 60 minutes, or until doubled in size.

   Ca. 1 t.

6. 6

   Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.

   Ca. 5 min.

7. 7

   Prepare the coating by dissolving the coating's granulated sugar in the water in a shallow bowl. Spread the sesame seeds in a separate shallow dish or plate.

   Ca. 2 min.

8. 8

   Gently punch down the risen dough and divide it into 8 equal pieces.

   Ca. 2 min.

   Kokkens note: A kitchen scale is useful for dividing the dough evenly for uniform rings.

9. 9

   Roll each piece of dough into a long rope about 50cm (20 inches) long. Form a ring by joining the ends, pinching them together firmly to seal.

   Ca. 5 min.

10. 10

    Dip one ring at a time into the sugar water, then immediately dredge it in the sesame seeds, ensuring it's generously coated on all sides.

    Ca. 2 min.

11. 11

    Place the coated rings on the prepared baking sheets, leaving some space between them. Let them rest uncovered for 20 minutes.

    Ca. 20 min.

    Kokkens note: This short second rise helps develop a lighter texture.

12. 12

    Bake for 15-20 minutes, or until the koulouri are a deep golden brown and sound hollow when tapped on the bottom.

    Ca. 20 min.

13. 13

    Transfer the baked rings to a wire rack to cool before serving.

    Ca. 1 min.