Koulouria Thessalonikis | Kitchen Lab by Akis Petretzikis
Socrates Exarchopoulos
Ingredients
1 cup bread flour
1 cup whole-wheat flour
1 ½ tsp. salt
2 Tbs honey
1 tsp (8 gr.) dry yeast
1 cup (250 ml.) tepid water
For the coating
2 cups water
3 Tbs sugar
2 cups sesame seeds
Instructions
1.Heat oven to 200C.
2.Dilute the honey with the tepid water (room temperature) and when completely combined, stir in the yeast. Set aside for 10 minutes for it foam.
3.In a large mixing bowl, combine the flours and salt, stirring together for a couple of minutes. Stir in the yeast mixture then beat well for 7 or 8 minutes until a soft dough forms; it should be elastic and easily lift from the bowl.
4.Lightly grease the sides of a bowl. Transfer dough, cover with plastic wrap, and let rest for 30-90 minutes. The dough should rise to about double.
5.Prepare coating: dissolve sugar in 2 cups water. Spread sesame seeds in a shallow pan.
6.Lightly grease kitchen counter or other work surface. Place dough on surface and divide into 10 pieces. Roll pieces into balls.
7.Knead each ball into a sausage shape, then gently turn ends towards each other to form a circle or koulouri. The rings should be roughly the same size.
8.Carefully dip each ring into the sugar water and then into the sesame seeds. Place koulouri on a baking sheet lined with paper and bake for 15-20 minutes until golden brown. (For deeper flavor and softer texture, add 2 tablespoons tahini to the dough.)