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.
