andrejthechef
GreeceBreadBreakfastVegetarian

Koulouri Thessalonikis

Koulouri Thessalonikis, the sesame bread ring sold on the streets of Thessaloniki: a simple yeast dough, dipped in sesame and baked until golden, served with feta.

prep
2 h 15 min
cook
18 min
total
2 h 33 min
serves
6
level
easy
A sesame-crusted koulouri bread ring torn open at one end, served on a plate beside blocks of white feta cheese

Koulouri Thessalonikis is a long, thin ring of yeast bread covered in sesame seeds, a street bread associated with Thessaloniki and sold from kiosks and bakeries in northern Greece. People buy one in the morning and eat it as they walk, or sit down with coffee and a few pieces of feta. The crust is thin and crisp and the crumb inside is soft.

The two things that matter are a firm dough and a good coating. The dough should be stiff enough to roll into a long rope without sagging, and the rope gets a quick dip in lightly sweetened water so the sesame seeds stick in a thick layer. Bake it hot so the crust sets before the ring dries out.

Koulouri Thessalonikis is one of the best breakfasts from around the world.

method

  1. Mix the flour, yeast, salt and sugar in a large bowl. Add the oil and warm water and mix to a shaggy dough, then knead for 10 minutes by hand (or 6 minutes on a mixer) until smooth and firm. It should feel stiffer than regular bread dough.

  2. Cover the bowl and let the dough rise in a warm place for about 1 hour, until almost doubled in size.

  3. Divide the dough into 6 pieces of about 135 g each. Roll each piece into a ball, cover and rest 10 minutes. Line two baking sheets with parchment paper.

  4. Roll each ball with your palms into a rope about 60 cm (24 inches) long and the thickness of a thumb, starting in the middle and working outward. Whisk the 150 ml water with the molasses until dissolved.

  5. Dip a rope in the molasses water, let the excess drip off, then roll it through the sesame seeds until thickly coated. Bring the ends together and pinch to seal, forming a ring about 20 cm (8 inches) across, and set it on the parchment. Repeat with the others.

  6. Let the rings rest 20 minutes while the oven heats to 220°C (425°F). Bake on the middle rack for 15 to 18 minutes, until deep golden brown all over.

  7. Cool on a rack for 10 minutes. Serve warm, torn into pieces, with the feta.

chef's tips

  • If the rope keeps springing back when you roll it, let the dough rest 5 minutes and try again. Do not add extra flour; it makes the sesame slide off.
  • Toast the sesame seeds in a dry pan for 3 minutes before coating if you want a deeper, nuttier flavor.
  • Koulouri is best the day it is baked. Freeze leftovers and reheat at 180°C (350°F) for 5 minutes.