Koulouri: Seasonal Chef Recipe

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Koulouri, Greek street food, is similar to a pretzel here in the US. They are easy to make and delicious with a patter of cheese, olives and a nice crisp wine. You want to make them the day you plan to serve. They won’t hold up past 24 hours; but not to worry, they are addictive and will be eaten quickly. Click this link: to read more about koulouri.

Koulouri: Seasonal Chef Recipe

Prep Time: 1 hour, 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 8 small or 4 large rings

Koulouri has a soft pretzel-like texture and is a perfect foil for a nice semi-hard cheese. Serve it with a glass of wine and bowl of olives at your next dinner party.

Ingredients

  • 1 packet of active dry yeast
  • ½ teaspoon sugar
  • 2 cups flour, divided, plus more if needed
  • 1 teaspoon fine sea salt
  • 1 tablespoon of olive oil
  • Sesame seeds
  • Peptimezzi or pomegranate molasses, optional (see note)

Instructions

  1. Place the yeast and sugar in the bowl of a stand mixer. Add 1 cup over very warm water and gently mix. Cover and let sit for 5-10 minutes until the yeast gets foamy.
  2. Add the salt to 1 cup of flour and mix with a whisk to aerate the flour. With the dough hook attachment add the salt-flour and mix. Add the olive oil and continue mixing to get a sticky dough. Aerate the second cup of flour and mix until the dough is smooth and soft. Two cups should be enough, but if the dough seems sticky add a little more flour. Take the dough out of the bowl and knead it a little to form a very smooth ball.
  3. Place the dough in a lightly oiled bowl and cover with a kitchen towel. Place in a warm spot in the kitchen and let it rise for 30-45 minutes.
  4. Divide the dough in 4 or eight pieces. Roll it out to a 24” log. Fold in half and twist the two ends. Place in a circle and on a parchment or silpat lined baking sheet. Cover with a towel again and allow them to rise 15 minutes. Preheat the oven to 400 degrees F.
  5. While the dough is rising again prepare your dipping station. In a bowl place ½-1 cup of sesame seeds. In another 1 cup of water. If using peptimezzi or pomegranate molasses dissolve 1 tablespoon in the water.
  6. Gently dip the koulouri in the water and then the sesame seeds. Place back on the baking sheet. Bake in for 15-20 minutes, or until they are golden brown.
  7. Serve warm or room temperature with cheese and olives. The koulouri are best eaten the day they are made. If eaten the next day reheat slightly in the oven.

Notes

Prep time includes rising. Peptimezzi and pomegranate molasses can be found at Greek and Middle Eastern markets.

http://food.lohudblogs.com/2015/04/01/koulouri-seasonal-chef-recipe/

Koulouri Thessaloniki
Makes 8 small or 4 large rings

1 packet of active dry yeast
½ teaspoon sugar
2 cups flour, divided, plus more if needed
1 teaspoon fine sea salt
1 tablespoon of olive oil
Sesame seeds
Peptimezzi or pomegranate molasses, optional (see note)

  1. Place the yeast and sugar in the bowl of a stand mixer. Add 1 cup over very warm water and gently mix. Cover and let sit for 5-10 minutes until the yeast gets foamy.
  2. Add the salt to 1 cup of flour and mix with a whisk to aerate the flour. With the dough hook attachment add the salt-flour and mix. Add the olive oil and continue mixing to get a sticky dough. Aerate the second cup of flour and mix until the dough is smooth and soft. Two cups should be enough, but if the dough seems sticky add a little more flour. Take the dough out of the bowl and knead it a little to form a very smooth ball.
  3. Place the dough in a lightly oiled bowl and cover with a kitchen towel. Place in a warm spot in the kitchen and let it rise for 30-45 minutes.
  4. Divide the dough in 4 or eight pieces. Roll it out to a 24” log. Fold in half and twist the two ends. Place in a circle and on a parchment or silpat lined baking sheet. Cover with a towel again and allow them to rise 15 minutes. Preheat the oven to 400 degrees F.
  5. While the dough is rising again prepare your dipping station. In a bowl place ½-1 cup of sesame seeds. In another 1 cup of water. If using peptimezzi or pomegranate molasses dissolve 1 tablespoon in the water.
  6. Gently dip the koulouri in the water and then the sesame seeds. Place back on the baking sheet. Bake in for 15-20 minutes, or until they are golden brown.
  7. Serve warm or room temperature with cheese and olives. The koulouri are best eaten the day they are made. If eaten the next day reheat slightly in the oven.

Cook’s NotePrep time includes rising. Peptimezzi and pomegranate molasses can be found at Greek and Middle Eastern markets. 

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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