Koulouri (Greek Sesame Bread Rings)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.

   Ca. 2 min.

   Kokkens note: Ensure your yeast is fresh for proper rising.

2. 2

   Gradually add the warm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.

   Ca. 3 min.

   Kokkens note: The water should be warm, not hot, to activate the yeast without killing it.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

   Ca. 10 min.

   Kokkens note: If the dough is too sticky, add a little more flour, one tablespoon at a time.

4. 4

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can be a good place for dough to rise.

5. 5

   While the dough is rising, prepare the coating by whisking the grape molasses and water in a shallow dish.

   Ca. 2 min.

   Kokkens note: Ensure the molasses is fully dissolved in the water.

6. 6

   Spread the sesame seeds on a separate plate or shallow dish.

7. 7

   Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.

   Ca. 10 min.

8. 8

   Once the dough has risen, gently punch it down and divide it into 6 equal pieces.

   Ca. 2 min.

   Kokkens note: For even koulouri, use a kitchen scale to weigh the dough pieces.

9. 9

   Roll each piece of dough into a long rope, about 40-50 cm (16-20 inches) in length.

   Ca. 5 min.

   Kokkens note: Try to keep the thickness consistent along the rope.

10. 10

    Form each rope into a ring by joining the ends and pressing firmly to seal.

    Ca. 3 min.

11. 11

    Dip each koulouri ring first into the grape molasses mixture, ensuring it's fully coated, then immediately transfer it to the plate of sesame seeds, pressing gently to adhere.

    Ca. 5 min.

    Kokkens note: Be generous with the sesame seeds for maximum flavor and crunch.

12. 12

    Place the coated koulouri rings on the prepared baking sheets, leaving some space between them.

    Ca. 1 min.

13. 13

    Bake for 18-20 minutes, or until golden brown and cooked through.

    Ca. 20 min.

    Kokkens note: Baking time may vary depending on your oven; keep an eye on them.

14. 14

    Remove from the oven and let cool on a wire rack before serving.