Breakfast
Koulouri Thessalonikis
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) strong bread flour
- 7 g (2 1/4 tsp) instant yeast
- 10 g (2 tsp) salt
- 20 g (1 1/2 tbsp) sugar
- 300 ml (1 1/4 cups) warm water
- 30 ml (2 tbsp) olive oil
- 150 g (1 cup) sesame seeds
- 60 ml (1/4 cup) grape must syrup (petimezi) or water, for dipping
Method
- Combine flour, yeast, salt and sugar in a large bowl.
- Add warm water and olive oil, mix and knead for 10 minutes until smooth and elastic.
- Cover and prove for 1 hour, until doubled in size.
- Divide dough into 8 equal pieces and roll each into a long rope about 40 cm long.
- Join the ends of each rope to form a ring, pinching to seal.
- Dip each ring in the syrup or water, then roll in sesame seeds to coat fully.
- Place on a lined baking tray, cover, and prove for 20 minutes.
- Bake at 200°C (400°F) for 18–20 minutes until golden brown.
Introduction: A sesame-crusted bread ring sold from street carts across Greece, but most closely associated with Thessaloniki, where vendors have sold it fresh each morning for over a century.
Cultural Background: A sesame-crusted bread ring sold from street carts across Greece, but most closely associated with Thessaloniki, where vendors have sold it fresh each morning for over a century. It's the everyday grab-and-go breakfast of Greek commuters and schoolchildren alike.
Tips: Toast the sesame seeds lightly beforehand for extra aroma. For a shinier crust, brush with a little extra syrup before baking.
Variations: A wholemeal version uses half wholewheat flour; some bakeries add a touch of mastic for a subtle resin aroma.
Storage: Keeps in an airtight container at room temperature for 1 day; freezes well for up to 1 month.
Reheating: Warm in a 160°C (320°F) oven for 5 minutes to restore crispness.
Nutrition: Approx. 240 kcal, 7 g protein, 9 g fat, 32 g carbohydrate per ring.
FAQs:
Q: Can I make these ahead?
A: Yes, freeze after shaping and baking, then reheat from frozen for 8–10 minutes.
Q: What is petimezi?
A: A traditional Greek syrup made from boiled-down grape must, used here for sweetness and shine.
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