Koulóuria Greek Sesame Bread Rings 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!

EASY GREEK BREAD RINGS WITH SESAME SEEDS (KOULOURIA)

Steps:

• Mix the flours and the salt in the bowl of a stand mixer equipped with a hook. Set aside. Pour the water into a larger glass measuring cup and stir in the yeast and the sugar, until the yeast is dissolved. Let the liquid rest for 5 minutes until the yeast becomes foamy.
• With the motor running, add the liquid ingredients to the dry ingredients and beat on medium speed for about 5 minutes, until it forms a soft, elastic dough. The dough should be easy to handle and it should pull away from the bottom and the sides of the bowl. If the dough is too dry, add a tablespoon of water; if it is too wet, add a tablespoon of flour. Grease the bowl with olive oil, place the dough back into the bowl, cover with plastic wrap, and allow it to rest for one hour, or until it has doubled in size.
• Preheat the oven to 375°F Convection/Fan.
• To make the coating, fill a bowl with about 2 cups of room temperature water. Add the sugar and mix well to dissolve. Put the sesame seeds in a separate, shallow bowl.
• Brush some olive oil on to a clean work surface. Turn out the dough onto the surface, cut it into 10 pieces, and form smooth balls of uniform size.
• Roll each ball by hand in to a long roll (like a sausage). Bring the two edges together to form a circle. Try to make the 10 circles all the same size and shape so they bake evenly.
• 7. Dip each bread ring into the bowl with water and sugar, gently shake off the excess water, and dip the ring (on both sides) into the bowl with the sesame seeds. Place the coated ring on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden. Remove from the oven and place on a rack. Brush gently with some melted butter while they are still hot and serve!

KOULóURIA (GREEK SESAME BREAD RINGS)

Steps:

• 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.

KOULOURIA -- GREEK SESAME GALETTES

Steps:

• 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.

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.