Koulouri

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 1 uur

6. 6

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

   Ongeveer 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.

   Ongeveer 2 min

8. 8

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 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.

    Ongeveer 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.

    Ongeveer 20 min

    Tip van de kok: 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.

    Ongeveer 20 min

13. 13

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

    Ongeveer 1 min