Kouloura Cypriot Bread Ring Food

GREEK SESAME BREAD RINGS RECIPE (KOULOURI THESSALONIKIS)

Steps:

• To prepare these Greek sesame bread rings recipe, start by making the dough. In the mixer's bowl add the lukewarm water, the yeast and sugar and stir. Wrap well with plastic wrap and set aside for about 8-10 minutes, until the yeast starts bubbling. Into the same bowl, add first the flour, then the salt and olive oil. Using the dough hook, mix all the ingredients at low speed for about 7 minutes, until the dough becomes an elastic ball. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
• Coat lightly a bowl with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for about 30 minutes. Knead the dough again at medium-high speed for 3-4 minutes.
• Turn the dough onto a working surface and divide into 12 pieces. Take one piece of the dough and roll out into a rope approx. 35cm long. Form a circle and join the ends pinching them together. Place the bread ring on a large baking tray, lined up with parchment paper and repeat with the rest of the dough. (You will need two large baking trays.)
• Prepare the ingredients for the garnish. In one bowl pour some water. In a separate bowl or tray place the sesame seeds. Dip the koulouria (bread rings) in water and then in sesame seeds, making sure to cover them on all sides. Place them back on your baking sheets, leaving some distance between them. Let them rise in a warm place for about 30 minutes. (For garnish you can also petimezi for extra flavour. Use 1/3 of a cup petimezi diluted in 1/4 of cup water and dip the bread rings first in the petimezi mixture and then in sesame seeds.)
• Bake in preheated oven at 200C for about 15 minutes, until nicely golden brown and crusty. Enjoy!

KOULOURA (CYPRIOT BREAD RING)

Steps:

• Sift the flour into a bowl and warm in a slow oven.
• Dissolve the yeast in 1/4 cup warm water, add the remaining water, milk, salt and sugar.
• Remove about 1 cup flour from the bowl and reserve.
• Pour yeast mixture into centre and stir in enough flour to thicken the liquid.
• Cover and leave in a warm place until frothy.
• Stir in the rest of the flour in the bowl, adding oil gradually, then beating for about 10 minutes by hand.
• Knead in the reserved flour by hand either in the bowl or on a board.
• Just add enough to stop the dough sticking and knead until smooth and sainy- about 10 minutes.
• shape into a ball.
• Oil the bowl, add dough smooth side down and turn over so that the top is oiled.
• Cover the bowl with plastic wrap and leave in a warm spot until doubled in size.
• Punch down and turn onto a lightly floured board.
• flatten out into a circle and then roll up firmly.
• roll back and forth with palms of hands so that it form a thich rope 50 cm long, tapering in at each end.
• Lift onto a greased baking sheet and form into a ring, overlap ends and tuck under loaf.
• cover with a cloth and leave to rise in a warm place.
• Preheat oven to 375 F.
• Brush bread with water and sprinkle with sesame seeds.
• Bake in a moderately hot oven for 30 minutes until golden brown and cooked.
• Cool on a rack.