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Street Food

Sesame Bread Rings

The Quirky Foodster Team

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25 minutes (plus 1 hour rising)
Prep
18 minutes
Cook
6
Servings

Ingredients

  • 500 g (4 cups) all-purpose flour
  • 7g 1 packet (2 1/4 tsp) active dry yeast
  • 1 tbsp sugar
  • 300 ml (1 1/4 cups) lukewarm water
  • 2 tbsp vegetable oil
  • 1.5 tsp salt
  • 100 g (3/4 cup) sesame seeds, for coating
  • 60 ml (1/4 cup) grape must syrup (petimezi) or water, for dipping

Method

  1. Dissolve the sugar and yeast in the lukewarm water and let stand for 10 minutes until foamy.
  2. In a large bowl, combine the flour and salt. Add the yeast mixture and oil, and mix until a dough forms.
  3. Knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for about 1 hour, until doubled.
  4. Punch down the dough and divide into 6 equal pieces. Roll each piece into a rope about 35 cm (14 inches) long.
  5. Bring the ends of each rope together to form a ring, pinching firmly to seal.
  6. Pour the petimezi or water into a shallow dish and the sesame seeds into another. Dip each ring first in the liquid, then press firmly into the sesame seeds to coat generously.
  7. Place the rings on a baking sheet lined with parchment, cover loosely, and let rest for 15-20 minutes.
  8. Preheat the oven to 200°C (400°F). Bake for 16-18 minutes, until deep golden brown and crisp.
  9. Cool slightly on a wire rack before serving.

Introduction: Sold from carts on nearly every street corner in Greek cities, koulouri is a crisp, sesame-crusted bread ring that has
always been naturally free of dairy and eggs, making it an accessible, everyday street food during the many fasting
days of the Orthodox calendar. Grabbed on the way to work or school, it remains one of the most democratic and
beloved fasting-friendly foods in Greece.

Cultural Background: Sold from carts on nearly every street corner in Greek cities, koulouri is a crisp, sesame-crusted bread ring that has
always been naturally free of dairy and eggs, making it an accessible, everyday street food during the many fasting
days of the Orthodox calendar. Grabbed on the way to work or school, it remains one of the most democratic and
beloved fasting-friendly foods in Greece.

Tips: Dipping the shaped rings in liquid before the sesame seeds helps the seeds adhere generously and toast to a deep golden color. Rolling the dough ropes evenly ensures the rings bake at a consistent rate. Koulouri is best eaten fresh the same day for the crispest exterior, though it remains enjoyable the next day too.

Variations: Use a mix of sesame and nigella seeds for a more complex flavor and appearance. Shape the dough into smaller individual rolls instead of one large ring for bite-sized versions. Add a pinch of mahlab (ground cherry pit spice) to the dough for a traditional aromatic touch.

Storage: Store at room temperature in a paper or cloth bag for up to 2 days; avoid sealed plastic, which softens the crust.

Reheating: Refresh in a 180°C (350°F) oven for 5 minutes to restore crispness.

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