Koulouri Thessalonikis the Traditional Recipe

Koulouri Thessalonikis the Traditional Recipe

The journey of koulouri spans centuries, with roots tracing back to ancient civilizations. Some historians suggest that it evolved from "kollyra," a circular bread served to slaves in antiquity. During the Byzantine Empire, similar sesame-coated bread rings were popular street foods in Constantinople (modern-day Istanbul), where vendors sold them to locals and travelers alike. The term "koulouri" is believed to derive from the ancient Greek "κολλίκιον" (kollikion), meaning a round bread made with coarsely ground wheat.

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Koulouri Thessalonikis

Ingredients

For the Dough:

  • 500g (about 4 cups) all-purpose flour​
  • 2 teaspoons salt​
  • 1 teaspoon sugar​
  • 8g (approximately 2 teaspoons) dry active yeast​
  • 300ml (1¼ cups) lukewarm water​
  • 3 tablespoons ARGILOS IV MILD
  • 1 tablespoon tahini​

For the Coating:​

  • 200–250g (about 1½ cups) sesame seeds​
  • 1 cup water​
  • 1 tablespoon sugar or grape molasses (petimezi)​

Koulouri Thessalonikis

Instructions

1. Activate the Yeast:In a small bowl, combine lukewarm water, sugar, and dry yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.

2. Prepare the Dough:In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture, ARGILOS IV MILD olive oil, and tahini to the flour. Mix until a dough begins to form. Transfer the dough to a floured surface and knead for approximately 10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for about 7 minutes.

3. First Rise:Lightly oil a clean bowl and place the dough inside. Cover with plastic wrap or a damp cloth and let it rest in a warm, draft-free place for about 1 hour, or until it doubles in size.

4. Shape the Rings: Once the dough has risen, punch it down to release air. Divide it into 10 equal portions. Roll each portion into a rope approximately 35cm (14 inches) long. Join the ends of each rope to form a ring, pressing them together to seal.​

5. Prepare the Coating:In one bowl, mix 1 cup of water with 1 tablespoon of sugar or grape molasses until dissolved. Place the sesame seeds in a separate shallow dish.

6. Coat the Rings:Dip each dough ring first into the sweetened water mixture, ensuring it's fully submerged, then let any excess liquid drip off. Next, roll the ring in the sesame seeds, ensuring an even coating on all sides.

7. Second Rise:Place the sesame-coated rings on a baking tray lined with parchment paper. Cover them lightly with a cloth and let them rest for another 15-20 minutes to puff up slightly.

8. Bake:Preheat your oven to 200°C (392°F). Bake the rings for 15-20 minutes, or until they achieve a golden-brown color.

9. Cool and Serve:Remove the baked koulouria from the oven and let them cool on a wire rack. Enjoy them fresh as a snack or breakfast treat.

ARGILOS IV MILD Extra Virgin Olive Oil (500ml) Nostos Goods

In this Recipe

ARGILOS IV MILD

For your Koulouri Thessalonikis, Argilos IV MILD is an excellent choice. This late-harvest extra virgin olive oil offers a milder, more subtle flavor profile, enhancing the dish without overpowering its delicate balance.

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Olive Paste Quartet - Nostos Goods

Perfect Match

Olive Paste Spread

Our premium olive pastes creates an irresistible combination, bringing the authentic flavors of Greece right to your table.

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ARGILOS EVOO

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