BreakfastBrunchSnack

Koulouri

Name: Koulouri
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: greek
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 2 tbsp granulated sugar; 1 tsp salt; 3 tbsp olive oil; 300 ml warm water lukewarm; 1 cup water; 50 g granulated sugar; 150 g sesame seed toasted or raw

A classic Greek sesame bread ring, perfect for breakfast or a snack. This vegan recipe yields a slightly sweet, chewy bread with a generous, crunchy sesame seed crust. Enjoy them fresh from the oven or with your morning coffee.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 8
Difficulty: Medium
Per serving: 421 kcal

VeganVegetarian

Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
7 gactive dry yeast
2 tbspgranulated sugar
1 tspsalt
3 tbspolive oil
300 mlwarm water, lukewarm

coating

1 cupwater
50 ggranulated sugar
150 gsesame seed, toasted or raw

Equipment

kitchen scale · parchment paper · large bowl · wire rack · baking sheet · oven

The method

Step by step

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.
About 10 min
Cook’s note: If the yeast doesn't foam, it may no longer be active. It is best to start over with fresh yeast.
2
In a separate large bowl, whisk together the all-purpose flour and salt.
About 1 min
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.
About 2 min
4
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it becomes smooth, soft, and elastic.
About 10 min
Cook’s note: The dough should spring back slowly when you press it with a finger.
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.
About 1 hr
6
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
About 5 min
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.
About 2 min
8
Gently punch down the risen dough and divide it into 8 equal pieces.
About 2 min
Cook’s note: A kitchen scale is useful for dividing the dough evenly for uniform rings.
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.
About 5 min
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.
About 2 min
11
Place the coated rings on the prepared baking sheets, leaving some space between them. Let them rest uncovered for 20 minutes.
About 20 min
Cook’s note: This short second rise helps develop a lighter texture.
12
Bake for 15-20 minutes, or until the koulouri are a deep golden brown and sound hollow when tapped on the bottom.
About 20 min
13
Transfer the baked rings to a wire rack to cool before serving.
About 1 min

Per serving

Nutrition

71%Score

Calories: 421.2kcal
Protein: 10g
Carbs: 62.2g
Fat: 15.1g
Fibre: 4.2g
Sugar: 10.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in a paper bag or bread box at room temperature for best results.

Reheating

Warm in an oven at 175°C (350°F) for 5 minutes to restore crispness.