Greek cuisine · Breakfast & Eggs

Kouloúri Thessalonikis

Sesame rings from Thessaloniki, crisp outside and soft inside, dipped in grape syrup and baked.

Ingredients · for 8 servings

• 500 g flour (type 550)
• 1 packet dried yeast (7 g)
• 280 ml water
• 1 tsp sugar
• 1 tsp salt
• 4 tbsp olive oil
• 150 g sesame seeds
• 3 tbsp pekmez (grape molasses)

Instructions

1. Dissolve yeast and sugar in 280 ml lukewarm water, let stand for 10 min until foamy, then knead with flour, salt and 2 tbsp olive oil for 8 min into a smooth, supple dough.
2. Rub the dough with the remaining olive oil and let rise covered in a warm place for 60 min until doubled in volume.
3. Divide the dough into eight pieces and roll each on the work surface into an evenly thin strand about 45 cm long.
4. Mix the pekmez with 4 tbsp warm water and spread the sesame seeds on a flat plate; pull each strand through the syrup mixture and then roll it thickly all around in sesame seeds.
5. Close the strands into rings, press the ends firmly together and let rest on two baking trays lined with parchment for 20 min.
6. Bake in the oven preheated to 220°C for 16–18 min, until the rings are golden brown and the sesame is fragrantly toasted, and serve still warm with coffee.