Planet Kitchen

A Headbanger's Guide to Awesome Food



Based on the recipe for Koulouria Thessalonikis by


  • 250 grams plain flour (T55)
  • 10 grams yeast
  • 3/4 cup water
  • 25 grams olive oil
  • 2 tsp honey
  • 1/2 tsp salt


  • 1 cup water
  • 2 Tbs grape molasses (Petimezi) or honey
  • 1 cup sesame seeds


Proof the yeast: melt it with honey, add 1/4 cup warmed water and a handful of flour. Stir well and set aside for 10 - 15 minutes until bubbly.


Dissolve salt in the remaining water, add olive oil, proofed yeast and half the flour. Mix well. Still mixing add the rest of the flour. Knead for a few minutes until the dough is very smooth, soft and elastic. Grease a little bit and place in a bowl. Cover with a piece of cling film and refrigerate overnight.


Preheat oven to 230oC.


Take out and degas the dough. Roll out and cut in 16 long stripes. Braid two stripes together, then form a circle and pinch both ends to seal. Repeat with the remaining stripes of dough.


Mix slightly warmed water with molasses or honey. Dip each braided koulouri, then gently roll over sesame seeds. Place on a tray lined with baking paper.


Place a dish with boiling water in the oven and put in the tray with koulouri. You should get even better results if you use baking stone - that's what I did.


Bake 15 - 20 minutes or until golden. Take out and let cool on a wire rack. Always serve freshly baked.


I remember that little sesame coated bread perfectly well from when I visited Greece a few years back - it was the love from first bite. Each day I would have a couple of those breads for breakfast, usually accompanied by a piece of delicious, salty, greek cheese. It's funny that I never actually thought of looking up the recipe to bake it myself. And two days ago, while casually browsing through some forums and food sites, I accidentally stumbled upon this koulouri recipe. I just had to try it out, immediately! It worked, the bread was as I remembered it - delicate, crunchy and sweet-ish. Perfect. The diet couldn't stop me from eating two of those at once. Oops


As you can see, the recipe was slightly modified by me. I roughly cut the amounts half, replaced dried yeast with fresh as I always do, and made a few little changes to the actual process of making the bread. The results were extremely pleasing, so this is how I give it to you. Thanks to cold overnight fermentation not only the structure of breads will be nicer, but you will also be able to prepare fresh koulouri for breakfast in half the time.

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