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Koulouria (Greek sesame rings): recipe illustration
Breakfast

Koulouria (Greek sesame rings)

Ring-shaped breads covered in sesame seeds, with a thin, crispy crust and a soft crumb. Sold from street vendors in Athens as well as Thessaloniki, they are eaten warm at breakfast or as a snack.

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Ingredients

Ingredients

Pâte

Finition

Optional extras

On the side

Nutrition facts

697 kcal per serving

Protein
25.4 g
Carbohydrates
115.3 g
of which sugars
4 g
Fat
12.3 g
Fiber
7.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, yeast, sugar and salt. Add the olive oil then the lukewarm water in several parts, kneading until you get a soft, smooth dough.
  2. Knead for 8 to 10 minutes by hand or 5 minutes in a stand mixer until the dough is elastic and no longer sticky. Cover and let rise for 1 hour in a warm place, until doubled in size.
  3. Preheat the oven to 210 °C. Punch down the dough, divide it into 6 equal portions and roll each into a long rope about 40 cm long, the thickness of a finger.
  4. Form a ring by crossing the ends of the rope, then pinch them firmly. The koulouria should be about 15 cm in diameter.
  5. Brush them with beaten egg yolk mixed with a spoonful of water, then dip the smooth side into the sesame seeds to coat well.
  6. Place the rings on a tray lined with baking paper and bake for 15 to 20 minutes, until golden brown. Let cool slightly on a rack before serving.

Variations and tips

Sweet version. Replace the salt with a pinch of cinnamon and brush the rings with warm honey as soon as they come out of the oven.

With what's available here. T55 flour is easy to find everywhere; a type 65 flour gives a slightly denser crumb but is very good.

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Original Ecomely recipe.