Ελληνικό Κουλουρί
Recipe Bellow:
Koulouri Thessalonikis
Makes 8 mid-size (video0 or 4 -5 large! Remember to scale and divide as you wish!
• 500 grams Bread Flour or 00
• 2 teaspoons of active dry yeast
• 150ml warm water
• 1 & ½
• 2 Tablespoon Greek EVOO
• 1 & ½ teaspoon Sea Salt
For Dunking the Koulouri:
• ¼ cup Molasses or dark Honey
• 2 quarts warm water
5-6 cups of Sesame seeds mixed or plain, I prefer a variety of black and white (Tuxedo)
Directions:
1. Blossoms the yeast by adding it along with the honey into the warm water and cover until frothy and fully bloomed
2. Knead by hand until smooth or in a stand mixer with a hook attachment, use flour sparingly if needed at all!
3. Line a tray with parchment and spray the bottom with pam, super wrap in plastic and allow dough balls to cold ferment overnight in the fridge (3 days is ideal for best ferment and depth of flavor!)
ON DAY OF BAKING:
1. Remove dough and allow to get to room temperature for at least 2 hours
2. Set oven to 375 Convection on!
3. For rings as desired following demo video
4. Dip rings in Molasses Water bath, drain lightly and toss in sesame seeds to coat, gently shake off excess as you twirl and round the rings out.
5. Place on Parchment line trays and bake for 15- 20 minutes or until GBD is achieved and the sesame seeds are golden!
6. Enjoy with some whipped feta, Tarama or a little EVOO and Salt! YIASOU!!!
#culinaryarts #food #nikouzeria #cooking #bread #koulouri #greekfood #baking #baked #sesame
Today we’re going to be making some kulura the salonikis. We’re going to start by portioning out our dough balls. We’re doubling the recipe which is in the comments or description below. Just getting a nice seal with our giant scraper. We’re going to let them ferment at least 2, three days for maximum flavor and ease of use. Okay, let’s just fold these guys in to themselves. There we go. Give them a spritz. Wrap them well. Cover them. Like I said, we want to let them ferment for at least 2 to 3 days. Okay, so now they’re at room temperature. We took them out of the refrigerator. They’re ready to go. They’re room temp. So, we’re going to start assembling. We’re not going to use as any flour at all if we can. So, let’s prep some other stuff first. Got some warm water here that we’re going to dip the bread in before we dip it into our sesame seeds. Okay, I got a little tuxedo thing going on here. Some white, some black. You can put some papas, some other grains, but just want to keep it traditional. You could even braid this if you like. Okay. So, we’re going to just put a little bit of molasses in our warm water. Not too much. Maybe about 3 tablespoons. So, now these are at room temperature. We’re going to roll them out here. We’re going to flatten them almost like a bagel. So, you can see they’re nice and airy. We don’t want to deoof them too much. If you want, maybe get a little water on your hands. Okay. We’re going to just roll the middle out if you got any bubbles. But you see now that we’ve let it ferment for a few days, it’s really easy to work with. Okay. So, these are going to be about I don’t know maybe 15 inches long. Okay. All right. We’re not going to knot it. We’re going to join the ends like this and kind of roll it back and forth almost like a bagel. Then bring it up in your hand a little like this. Okay. And actually let gravity do its work. Okay. You don’t want them too big. Okay. The ones in grease are probably double the amount of batter. So, this is about the size we want right here. But let’s just pinch here. Okay. And then just evenly get around here. Okay. They’ll kind of shrink back to normal. All right. But we’re going to dip them in our water now. So, the best way to do this is to set this water, sesame, parchment. Okay. So, we’re just going to dip it in. Maybe give a little stretch. Just dip it in a little bit. Okay. Let that water drip off. Okay. Okay. Okay. Then just I don’t like to handle too much here. Just shake it back and forth. Okay. Okay. We’re not pressing it like a bagel. Just getting like that and lightly. And then we’ll kind of do one of these things. Okay. And then we’ll put it on our tray. Okay. And so we’re going to have about six to eight of these. All right. We’re going to fill these up. Another way is just to do like one of those bagel things. Or you could do like this. These are going to go into about a 370 375°ree oven for about I would say 15 to 20ish. Okay. Okay, they’re going to poof up. Okay, you don’t want them too dark. All right, you just want the sesame seeds to get nice and toasty and that’s pretty much it. Okay, we’ll be back. All right, good. Ah, yes. Nice and golden brown. Okay, nice crust. You can hear that’s airy in the inside. Nice brown crust on the bottom. Very hot. As you can bear, just try to gently put them on here to crisp up. Never leave things like this that are very toasty and that you want to get crunchy and crispy. Just straight on the tray cuz they’re going to steam and there’s no air that’s going to get underneath. This is the whole method to this. Don’t put the tray right on this because it’s not a cooling rack anymore. You’ve defeated the purpose and you’ve created a heating rack. So, let me get the other batchi. So, one way to take the parchment off is to grab it and just slide right off there. I have all these beautiful make a sandwich out of these. These are like the Greek kurya or just eat them with a nice fraed. Okay, hope you enjoyed this. Like I said, there’s two ways to do it. You could punch the hole or stretch it and braid it. Nice light air crust. We need fetal
Dining and Cooking