Koulouria -- Greek Sesame Galettes

"This recipe was found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 2 3/4 hours to let the dough rise several times."
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Ready In:
1hr 25mins
4 galettes




  • In a small container, stir the yeast into 1/2 cup of warm water, then whisk in 1/4 cup of flour to make the sponge. Leave it in a warm place for 1 hour or until it has doubled in size.
  • When sponge is ready, in a large mixing bowl whisk together the remaining flour & the salt, then make a well in the center.
  • Into the well, add the sponge, along with 3-4 tablespoons water, the oil & sugar, gradually incorporating the flour into the other ingredients.
  • Knead for 10-15 minutes or until the dough is smooth & elastic, then leave it in a warm place for about 1 hour, or until doubled in size.
  • When ready, punch the dough down & divide it into 8 pieces. Lightly flour a working surface AND hands & roll each piece into a sausage shape, then let rest 10-15 minutes.
  • After that, roll the dough into a longer sausage shape ~ You will probably have to let the rolls rest once more in order to stretch them to the length they need to be, 20-25 inches long.
  • During the 15 minutes that the dough is resting for the last time, line a large baking sheet with parchment paper, then spread the sesame seeds in a large baking dish & have the egg whites ready in a wide, shallow bowl.
  • Dip the long rolls into the egg white & then roll them in the sesame seeds. Twist 2 of them together & join the ends to form a ring about 4-5 inches in diameter. Shape the remaining rolls in the same way, then let them rise for about half an hour.
  • About half way through this rising, preheat the oven to 400 degrees F.
  • When ready, bake the galettes for 15-20 minutes or until golden & slightly crisp on the outside. Let cool on a wire rack & serve at room temperature the same day OR freeze for later use. Simply reheat before serving any that have been frozen & then defrosted.

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