How to make it
8 steps. Take it one step at a time.
Combine the lukewarm water, dry yeast, and 1 tablespoon of sugar
In a small bowl, combine the lukewarm water, dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 10 minutes until the mixture becomes frothy and activated.
10 minMix the bread flour and salt
In a large mixing bowl, mix the bread flour and salt. Pour in the yeast mixture and knead by hand or with a stand mixer for about 10 minutes until a smooth, elastic dough forms.
10 minShape the dough into a ball
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 60 minutes, or until doubled in size.
1 hrPreheat your oven
Preheat your oven to 200°C (392°F). Line a large baking sheet with parchment paper.
Prepare the coating
Prepare the coating: In a wide bowl, dissolve the dipping sugar in room temperature water. Place the sesame seeds in a separate wide, shallow bowl.
Divide the risen dough
Divide the risen dough into 6 equal portions. Roll each piece into a long rope (about 35cm / 14 inches long). Fold the rope in half and twist the two strands together, then join the ends to form a ring, pinching firmly to seal.
Dip each ring first
Dip each ring first into the sugar-water mixture, then directly into the sesame seeds, turning to coat all sides thoroughly.
Place the rings on the baking sheet
Place the rings on the baking sheet and bake for 15-20 minutes until deeply golden brown and crunchy on the outside.
15 min
A little kitchen wisdom
Traditional Thessaloniki style koulouri uses a simple dough dipped in sugar-water to ensure the sesame seeds stick perfectly and create a slightly sweet, caramelized crust.
