Koulourakia (Greek bread with sesame seeds)

Name: Koulourakia (Greek bread with sesame seeds)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2½ tbs pomegranate molasses; 40g sesame seeds; Good-quality olives and butter sprinkled with salt flakes or black Greek salt, to serve; 3 tsp dried yeast; 300g plain flour; 1 tsp fine salt, plus 1 tsp extra; 1 tsp caster sugar

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Koulourakia (Greek bread with sesame seeds)

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by George Calombaris

Oct 09, 2015

"I love the fact that to this day there are single industries in Athens. The sock man sells the socks, and the mushroom lady sells the mushrooms. When I was in Athens, I would visit the platia (square) every morning and buy a koulouraki. The round piece of bread, crusted in sesame seeds, was a little bit chewy but so good. I found it incredibly inspiring to walk through the ancient city eating such humble traditional food. Start this recipe the night before so the dough can prove slowly in the fridge." – George Calombaris

2½ tbs pomegranate molasses
40g sesame seeds
Good-quality olives and butter sprinkled with salt flakes or black Greek salt, to serve

Koulourakia dough

3 tsp dried yeast
2 cups (300g) plain flour, plus 270g extra
1 tsp fine salt, plus 1 tsp extra
1 tsp caster sugar

Method

1.

To make the koulourakia dough, dissolve the yeast in 400ml tepid water, then combine in a large bowl with flour, salt and sugar and knead until smooth. Cover and set aside in the fridge overnight. The next day, add the extra flour and extra salt and knead until incorporated.
2.

Preheat the oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
3.

Divide the dough into eight portions. Using the palm of your hand, roll each portion into a 40cm-long rope. Bring the two ends together, twisting to join them and form a circle.
4.

Combine the pomegranate molasses and 2½ tbs water in a small bowl.
5.

Place the koulourakia on a baking tray and brush with pomegranate glaze. Sprinkle with the sesame seeds and a little salt.
6.

Bake for 15-20 minutes until nicely golden. Serve hot with olives and salted butter.