Koulouria Sesame Bread Rings Recipe

I absolutely adore this koulouria recipe because it brings back nostalgic memories of weekend baking adventures with friends, filling the house with the comforting aroma of fresh bread and roasted sesame. Plus, there’s something incredibly satisfying about crafting each ring by hand—it’s like edible art that tastes delightfully indulgent and pairs perfectly with my morning coffee.

Koulouria Sesame Bread Rings are a delightful treat with a warm, nutty flavor that I adore. They are made with simple ingredients: 3 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt.

They have a balanced nutritional profile. But another reason I love them is for the 1/2 cup of sesame seeds.

They add a crunchy texture and provide a source of healthy fats. And whatever you do, don’t skimp on the olive oil!

Ingredients

Universal flour: Supplies framework and sugars; an essential ingredient in all baked goods.

Yeast, in its active dry form, is what makes dough ferment and rise.

Breads need this ingredient to have a fine texture, one that is soft but sturdy.

Sweetness, Yeast Food, Browning Aid: Why is Sugar Used in Bread?
Olive oil: Bestows hydration, depth, and a hint of healthful lipids.

Sesame seeds: Provide a good amount of crunch, have a flavor that’s nutty, and they’re absolutely loaded with calcium and iron.

Honey has a natural sweetness, with delicate flecks of floral notes.

It possesses antioxidants.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (about 110°F or 45°C)
• 1/4 cup olive oil
• 1/2 cup sesame seeds
• 1/4 cup water for brushing
• 1 tablespoon honey or sugar for syrup

Instructions

1. In a tiny dish, mix the yeast and sugar with the warm water. Sit with it for about 5 minutes until it gets frothy.

2. In a big mixing bowl, mix together the flour and salt. Shake in the yeast mixture and pour in the olive oil, stirring until a dough forms.

3. Move the dough to a surface that is only lightly floured. Knead the dough for 8-10 minutes, and you will find that it is smooth, and it is also elastic.

4. Put the dough in a bowl that is lightly oiled, and cover it with a clean cloth. Set it in a warm location, where it can remain undisturbed for about 1-2 hours. When you return, the dough should have roughly doubled in size.

5. Set your oven to 375°F (190°C) to warm it up. While it is adjusting to that temperature, take a baking sheet and line it with parchment paper.

6. Press down the risen dough and divide it into eight equal parts. Roll each part into a long snake-like piece, and then form each piece into a ring by pinching the ends together.

7. In a wide bowl, combine 1/4 cup water and 1 tablespoon honey or sugar. Spread the sesame seeds in another dish.

8. Dip each ring of dough into the mixture of water and immediately roll it in sesame seeds for an even coat.

9. Arrange the rings, coated with sesame, on the baking sheet that has been prepared, making sure to leave space between each.

10. In the preheated oven, bake for 20-25 minutes or until the koulouria have become golden brown. Allow them to cool slightly on a wire rack before serving.

Equipment Needed

1. Small dish
2. Measuring spoons
3. Measuring cups
4. Large mixing bowl
5. Wooden spoon or spatula
6. Clean kitchen surface for kneading
7. Clean cloth
8. Oven
9. Baking sheet
10. Parchment paper
11. Knife or dough scraper
12. Wide bowl
13. Wire rack

FAQ

• What is the best flour to use for Koulouria?For this recipe, we recommend using all-purpose flour because it gives a good texture and is very versatile.
• Can I use instant yeast instead of active dry yeast?You can substitute instant yeast, but use 2 teaspoons instead, and it can be mixed directly with the dry ingredients.
• How do I ensure the water is the right temperature for the yeast?The temperature of the water must be approximately 110 degrees Fahrenheit, or 45 degrees Celsius. This is a temperature that one would describe as warm but not hot. To obtain this temperature with exactness, one might use a simple laboratory thermometer.
• Can I use a different oil instead of olive oil?Although olive oil is a time-honored choice for its taste, you can use other neutral oils, such as canola or vegetable oil, if necessary. These oils will not impart any strong flavors and are suitable alternatives with similar cooking properties.
• How do I prevent the sesame seeds from falling off?To get the sesame seeds to stick onto the dough better, brush the dough with water just before rolling it in the seeds.
• Is there a substitute for honey in the syrup?Substitute honey with sugar to make a simple syrup for this recipe.
• What is the best way to store Koulouria?Keep them in a container that won’t let any air in and at room temperature. They’ll stay good for 3 days this way—much longer if you freeze them.

Substitutions and Variations

Whole wheat flour: Use for a nuttier flavor and a slightly more textured cookie. If you want the flavor of whole wheat without as much density, try white whole wheat flour.
Substitutes for Sugar: Honey or maple syrup can be used for a different sweetness profile.
Olive Oil: For a somewhat different flavor and texture, use melted butter or vegetable oil.
Poppy or sunflower seeds would create a very different texture and flavor if you substituted them for sesame seeds.
Syrup for Honey: Use agave syrup or light corn syrup as an alternative sweetener.

Pro Tips

1. Ensure Proper Yeast Activation Use a thermometer to check the temperature of the warm water. Yeast activates best around 110°F (45°C). Water that’s too hot can kill the yeast, while water that’s too cool won’t activate it properly.

2. Kneading Technique Knead the dough until it’s smooth and elastic. This usually takes about 8-10 minutes by hand. Proper kneading develops the gluten, which gives the finished product a good texture.

3. Controlled Rise For best results, let the dough rise in a slightly warm, draft-free environment. If your kitchen is cool, you can create a warm environment by placing the bowl in an oven that’s been warmed to 100°F (37°C) and then turned off.

4. Uniform Shapes When dividing and shaping the dough, use a kitchen scale to ensure each piece is the same size. This helps the koulouria bake evenly.

5. Optimal Baking Rotate the baking sheet halfway through the baking time to ensure even browning. Additionally, check on the koulouria towards the end of the baking time to ensure they don’t over-bake, as ovens can vary.