koulouri is a circular bread with sesame seeds, very common in Turkey, as well as in Greece and other parts of the Balkans. The characteristics of Koulouri (size, crunchiness/chewiness, etc.) tend to vary by region. In the city of ?zmir, Koulouri is known as “gevrek,” (literally, ‘crisp’) although it is very similar to the Istanbul variety.
Koulouri is generally eaten plain, or for breakfast with jelly, jam, or cheese.
- Koulouri - Greek Sesame Bread
- 1/2 cup lukewarm water
- 2 tablespoons olive oil
- 5 tablespoons lukewarm milk
- 1 envelope active dry yeast
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons milk
- 2 tablespoons sesame seeds
Prepare Ingredients:
Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast.
Add 1 cup of the flour and the salt and beat with an electric mixer for 2 minutes.
Add the remaining flour and beat to form a stiff dough.
Knead the dough on a floured surface until smooth and elastic.
Place in a lightly greased bowl, cover with a dish towel, and allow to rise in a warm place until doubled in volume.
Prepare the Dough: as a loaf
Punch the dough down and form into a round loaf on a lightly-floured baking sheet.
Beat the egg with the milk and brush the dough with the mixture.
Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade.
Cover and allow to rise until double in volume.
Prepare the Dough: as circular loaves.
Pull the dough apart into roughly 3″ dough balls. On a lightly floured surface, gently hand-kneed the dough until it stretches out into a 1/2″ thick strand of dough approximately two-feet long. Combine both ends by scoring in an “X” manner and pressing ends together. Add sesame seeds along the top facing sides.
Baking Directions
Place a cake pan with 1 inch of water in it on the bottom shelf of the oven and preheat the oven to 400 degrees F.
Bake the loaf for 15 minutes, then reduce the heat to 350 degrees F and bake an additional 15 minutes, until golden brown.
Test for doneness by thumping the bottom of the loaf - it should produce a hollow sound. Cool on a rack.
Serves 8-10. Makes one loaf or roughly 6-8 circular loaves.
