Walnut and Sesame Koulouri

Walnut and Sesame Koulouri

Chewy Greek bread rings enriched with chopped walnuts and covered with a crisp sesame crust.

Instructions

  1. Step 1

    Combine the wheat flour, yeast, granulated sugar, and salt in a large mixing bowl.

    Ingredients used: 8.0 gr Fine Salt, 25.0 gr Granulated Sugar, 500.0 gr Wheat Flour, 7.0 gr Yeast

    Cookware: mixing bowl

  2. Step 2

    Add 300 ml of the water and the olive oil. Mix into a rough dough, then knead for 8–10 minutes until smooth and elastic.

    Timer: 10 min (fixed)

    Ingredients used: 15.0 ml Olive Oil, 300.0 ml Water

    Cookware: mixing bowl

  3. Step 3

    Add the walnuts and knead briefly until they are evenly distributed.

    Timer: 2 min (fixed)

    Ingredients used: 100.0 gr Walnut

    Cookware: mixing bowl

  4. Step 4

    Cover the bowl and let the dough rise until approximately doubled in volume.

    Timer: 60 min (fixed)

    Cookware: mixing bowl

  5. Step 5

    Preheat the oven to 220°C.

    Cookware: oven

  6. Step 6

    Line a baking sheet with parchment paper.

    Cookware: baking sheet, parchment paper

  7. Step 7

    Stir the remaining 100 ml water with the grape molasses in a shallow bowl.

    Ingredients used: 30.0 gr Grape Molasses, 100.0 ml Water

    Cookware: Shallow bowl

  8. Step 8

    Divide the risen dough into 8 equal portions. Roll each portion into a rope about 45 cm long, then join and firmly pinch the ends to form a ring.

    Timer: 10 min (fixed)

  9. Step 9

    Dip each ring in the molasses mixture, then coat it with the sesame seeds. Arrange the rings on the prepared baking sheet and distribute any remaining sesame seeds over them.

    Timer: 5 min (fixed)

    Ingredients used: 100.0 gr Sesame Seed

    Cookware: baking sheet, Shallow bowl

  10. Step 10

    Let the shaped rings rest until slightly puffy.

    Timer: 15 min (fixed)

    Cookware: baking sheet

  11. Step 11

    Bake at 220°C until the rings are deeply golden and firm underneath.

    Timer: 18 min (fixed)

    Cookware: baking sheet, oven

  12. Step 12

    Transfer the koulouri to a wire rack and let them cool for at least 10 minutes before serving.

    Timer: 10 min (fixed)

    Cookware: wire rack

Nutrition (Estimated)

Food safety

Caution: low

Do not eat raw dough. Cool completely before storing, then keep airtight at room temperature for up to 2 days or freeze for longer storage.

Risk factors

  • Raw flour in uncooked dough
  • Burns from the hot oven and baking sheet

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