Koulouri Thessalonikis: Traditional Greek Sesame Bread Ring

• Water435ml (310ml warm for dough, 125ml for dipping)
• Olive oil2 tbsp (1 tbsp for bowl, 1 tbsp for dipping)
• Salt1 tsp
• Sugar1 tbsp
• All-purpose flour500g
• Active dry yeast7g
• Sesame seed150g

How to Make It

• 1

  In a large bowl, combine 310ml of warm water (around 40°C / 105°F), 1 tablespoon of sugar, and 7g of active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

• 2

  Add 500g of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until the dough is smooth, elastic, and only slightly tacky. Use as little extra flour on the surface as possible so the dough stays soft and supple.

• 3

  Lightly grease the bowl with 1 tablespoon of olive oil, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

• 4

  Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 40-50cm (16-20 inches) long. Join the ends of each rope to form a ring, pinching firmly to seal.

• 5

  In a shallow dish, combine 125ml of water with 1 tablespoon of olive oil. In another shallow dish, spread 150g of sesame seeds. Dip each koulouri ring first into the water mixture, then thoroughly coat it with sesame seeds, ensuring even coverage.

• 6

  Place the coated koulouri rings on a baking sheet lined with parchment paper, leaving space between them. Let them rest for another 15-20 minutes while you preheat your oven to 200°C (400°F). Bake for 18-22 minutes, or until deeply golden brown and cooked through. The bottom should also be golden. Serve warm or at room temperature.