If you’ve ever strolled through the bustling streets of Athens or Thessaloniki in the early morning, chances are you’ve encountered the delightful scent of freshly baked koulouri.

This iconic Greek snack is a staple of the local cuisine, cherished by both locals and visitors alike.

Koulouri, also known as “koulouri Thessalonikis,” is a traditional Greek bread ring encrusted with sesame seeds. It’s a popular street food, often enjoyed as a quick breakfast or snack on the go.

Koulouri is versatile and can be enjoyed in various ways:

Plain: Simply as it is, straight from the bakery, for a quick and satisfying snack.

With Cheese or Cold Cuts: For a heartier meal, koulouri can be sliced and filled with cheese, ham, or other deli meats.

Accompanied by Coffee: It pairs perfectly with a cup of Greek coffee, making it an ideal breakfast option.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

350 g all purpose flour
150 g bread flour
7 ½ g salt
35 g sugar
275-300 ml water, at room temperature
2 packets active dry yeast

For coating
Sesame seeds
2 tablespoons sugar
500 g / 17.6 oz lukewarm water

Or

Grape molasses

Directions

Preheat your oven to 200°C (390°F).

In the bowl of your stand mixer, add the water and yeast. Stir with a spoon until the yeast dissolves, then let it sit for 5-6 minutes, or until it becomes foamy.

Next, add the flour, sugar, and salt to the bowl. Using the dough hook attachment, knead the dough on medium-high speed for 7-8 minutes. The dough should be soft, elastic, and easy to handle, and it should start to pull away from the sides of the bowl.

Lightly oil the inside of a large bowl. Transfer the dough to the oiled bowl, cover it with plastic wrap, and let it rest for 30 minutes to 1½ hours, until it doubles in size.

In a small bowl, dissolve the sugar in 500g of water. Place the sesame seeds in a separate bowl.

Lightly oil a clean work surface. Divide the dough into approximately 10 pieces, each weighing around 80g (2.8 oz). Shape each piece into a smooth ball, then roll it out by hand into a long rope. Join the ends together to form a circle, making sure all the rings are similar in size and shape.

Dip each koulouri into the sugar water (or molasses if you prefer), then immediately roll it in the sesame seeds.

Place the koulouria on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.