Greek Koulouri

Have you ever tried Koulouri?

Koulouri is a popular circular bread ring covered in sesame seeds that is deeply rooted in Greek culinary culture.

During the Byzantine period, koulouri was commonly consumed by the general population. It was sold by street vendors and was a popular snack or breakfast.

The tradition of selling koulouri on the streets of Greece has been passed down through generations. Today, it is still common to find street vendors or small koulouri stands in cities and towns across Greece. My town is one of the ones filled with these vendors that sell freshly baked koulouri in the mornings, and it is a favorite breakfast for all of us!

Koulouri is typically made from a simple dough consisting of flour, water, yeast, salt, and sometimes olive oil. The dough is shaped into a ring and then dipped in water and sugar/molasses before being dipped in sesame seeds. The latter give koulouri its distinct flavor and provide a crunchy texture.

In my version I use my sourdough starter to create an even crunchier crust which is so satisfying 🥲

Dough Ingredients:
550gr Flour
12gr salt
30gr Sugar
380gr water
110gr sourdough starter

For the wash, mix:
400ml warm milk
100ml EVOO
30gr sugar

Topping:
Add lots of Sesame Seeds in a plate, oregano, thyme and lots of salt

Method:
Mix all the dough ingredients with a fork just until all they are all incorporated and cover with a dumb towel.
After 20 minutes do 1 set of stretch&fold until the dough starts to resist
After 20 more minutes do 1 more set of stretch&fold
Repeat 2 more times and then let it proof covered 8-12 hours or until when you insert a floured finger, the dough doesn't spring back completely.

After it proofs, transfer the dough to a floured surface and roll it like a log.
Divide the dough into 100gr pieces and roll into balls. The dough will be sticky so you should keep your hands and surface wet and floured.
With your hands roll each dough into a thin log and connect their edges creating a circle.
Carefully dip each dough circle into the water-EVOO wash and then into the plate with the sesame seeds and spices (You want all of the dough to be covered in sesame seeds).

Transfer on a baking pan lined with parchment paper and bake in preheated oven at 200C until they are a deep golden colour.

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

Enjoy while crunchy!

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