Koulóuria (Greek Sesame Bread Rings)

"Posted for the World Zaar Tour 2005."
 
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photo by butexazet photo by butexazet
photo by butexazet
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
2hrs 10mins
Ingredients:
6
Yields:
8 bread rings
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ingredients

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directions

  • Mix all ingrdients EXCEPT sesame seeds to form a dough and knead by hand for approximately 10 minutes.
  • You might need to add a little more flour, the dough should be soft but not sticky.
  • Cover and let dough rise for about 30-50 minutes or until dough has doubled in size.
  • Meanwhile preheat oven (440°F, 225°C) and grease baking tray or cover it with baking paper. Put a wide ovenproof dish filled with hot water on the bottom of the oven to have steam, which will make for a better result.
  • Knead dough a second time and divide into 8 portions.
  • Form each part into 13-14 inch long roll (about 3/4-1 inch thick). Shape into rings and press ends together.
  • Put some warm water into a large bowl. Put sesame seeds on a plate.
  • Carefully dip rings into warm water and then into sesame seeds to cover them on both sides.
  • Put rings on baking tray and let rise for another 10 minutes.
  • Bake for about 25-35 minutes.
  • Koulóuria are done, when they are golden brown. Remove from oven and let cool completely.

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Reviews

  1. Thorsten
    The Koulóuria are easy to make and the seasme add a wonderful flavor to these bread rings or curls. The have a frim but still fluffy texture. Do not overbake them.
     
  2. Chef Kate
    Delicious rolls. I was unsure what it meant to form "curls" so I plaited the strips and then made them into rings. They worked out fine, looked very pretty (despite the fact that all I had were black sesame seeds_ and tasted great.
     
  3. Chef TKN
    SO WONDERFUL! I made this for my Greek father, I am sure he will love it. I had to add just a titch more water, I used canola oil, and it did take a lot of sesame seeds! I used my mixer with the dough hook to avoid all the work. It took about 40 min. to rise. I used parchment paper and it was great. The only thing was they were almost over-baked at 25 minutes in my oven, so be careful on the time! They were perfectly crunchy on the outside and perfectly soft on the inside! It's like a sesame bagel. A++++
     
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RECIPE SUBMITTED BY

Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
 
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