Koulouria Thessalonikis are Greek sesame bread rings that are crispy on the outside and soft on the inside. This classic is a part of everyday life and can be found in every bakery all around
A classic Greek street fare that is perfect for breakfast or a quick snack.
HEY YALL! Back at it again with a killleerrrr yiayia recipe - her delicious Koulouria! These are so yummy and perfect with a little cup of greek coffee (a must have at yiayias place!) Alright, here we go! Makes: Cook time: Ingredients: 4 ¼ cups self raising flour6 tablespoons cornflour3 teaspoons vanilla sugar 4 medium eggs250g unsalted butter (melted)60ml milk1 cup white sugar 4 teaspoons baking powder Egg Glaze1 egg (beaten) Directions: Preheat oven to 180 degrees celsius. Sift together self raising flour, cornflour, and vanilla sugar in a large mixing bowl. Separate egg yolks and egg whites into separate bowls and set aside. Add butter and sugar to a mixer and beat on medium for 2 mins Add egg yolks and continue beating until they look light and fluffy. Add milk and combine. In a separate bowl add egg whites and beat until a meringue like consistency Turn your mixer to a lower speed and slowly add egg white mixture to the butter and sugar mix. Change your attachment to a dough hook, add baking powder and the other dry ingredients. *Add flour slowly as you might need more or less depending on your egg size. Turn off mixer and knead in bowl adding more flour (if needed) as you go. (Your dough should be soft and not too sticky) Cover with cling wrap and leave for 20 mins before making your koulourakia. Working on a clean dry surface, take a little dough and roll into long sausages. This is when your imagination can come into play! Twist into braids, make circles or even into the letter S. Line a baking tray with baking paper and place your koulourakia leaving distance between each one. They do rise when cooking (not a lot, but they do expand). Brush with egg glaze and place in oven for around 20 minutes rotating the trays halfway. Cool Koulourakia on wire rack completely before storing in an air tight container. Hope you guys LOVED this recipe!! Let me know how you go :) Love, Leah xx
These delicious, crispy sesame bread rings are the most popular on-the-go Greek breakfast. They are very easy to prepare, all you need is patience for the dough to rest & rise. Try them plain with your coffee or tea, take them with you when you are out and about or put them in your lunch box.
I Koulouria sono anelli di pane coperti di semi di sesamo tipici della città di Tessalonica o, per meglio dire Salonicco, anche se non è difficile trovarli in ogni panetteria della Grecia continentale. Mi hanno sempre attratto vista la mia insana passione per il sesamo, specialmente quando viene tostato e con questi deliziosi "panini" c'è da togliersi davvero la voglia. Ho deciso di provarli vista la semplicità della ricetta alla prima lettura e sono diventati lo spuntino serale delle mie cene estive (specialmente tostati). INGREDIENTI PER 10 ANELLI 250 ml di acqua tiepida 15 g di lievito secco attivo 500 g d farina 00 più extra per spolverare 50 g di zucchero semolato 50 ml di olio extravergine d'oliva 10 g di sale fino 400 g di semi sesamo bianco Versate l'acqua tiepida in un piccola ciotola, mescolatevi il lievito per scioglierlo e lasciate riposare per 15 minuti in modo che si attivi. Mettete la farina, lo zucchero e l'olio in una larga ciotola. Aggiungete il sale da una lato della ciotola e con attenzione versate l'acqua con il lievito dall'altro in modo che non vadano in contatto. Mescolate per formare un impasto. Lavorate la pasta con le mani nella ciotola per 10 minuti, o usate un'impastatrice con il gancio per 3 minuti ad alta velocità, fino a che non sarà uniforme e leggermente appiccicosa. Lasciate riposare per 15 minuti. Preriscaldate il forno a 240°. Coprite due teglie con carta da forno. Dividete l'impasto in 10 pezzi. Forma ogni pezzo in un cordoncino lungo 40 cm quindi sigilla gli estremi in un anello. Ripeti con i restanti pezzetti di impasto. Riempi di acqua tiepida una ciotola larga sufficientemente per accogliere un anello, ed una seconda ciotola con i semi di sesamo. Immergi ogni anello di pasta prima nell'acqua tiepida quindi immediatamente nei semi di sesamo in modo che venga completamente coperto di semi. Mettete gli anelli sulla carta forno nelle teglie e lasciateli lievitare in luogo tiepido per 15 minuti. Cuocete per 10 minuti fino a che non siano dorati. Servite caldi o a temperatura ambiente. NOTE PERSONALI Partiamo dal lievito. La nostra estate è ufficialmente arrivata e le nostre case, quelle sfortunate non dotate di aria condizionata, si sono trasformate in camere di lievitazione perfette per qualsiasi tipo di lievitato, anche il più complesso. C'è da capire chi ancora abbia voglia di accendere il forno per poi cuocere i propri capolavori. Io (ed altre coraggiose dello Starbooks) l'ho fatto per la seconda volta. Ma con questo presupposto ho drasticamente dimezzato la quantità del lievito dando all'impasto tutto il tempo necessario per una lievitazione tranquilla in cucina. In un'ora avevo un bell'impasto gonfio che aspettava di essere formato. Chiedo scusa agli autori ma in questo modo, con 5 g di lievito (che sono ancora tanti), ho ottenuto degli anelli di pane che mi sono durati morbidi per 4 giorni ed il resto l'ho congelato appena sfornato. Ho utilizzato la planetaria per impastare ed effettivamente la qualità dell'impasto è leggermente appiccicosa. Ci si aiuta poi nella formatura con poca farina per rollare i cordoncini e saranno facilmente lavorabili. La vera difficoltà è nel tuffare in acqua e immediatamente avvolgere gli anelli nel sesamo: gli anelli sono piuttosto grandi e non mantengono la forma rotonda neanche se vi mettete a piangere. Si fa attenzione nel maneggiarli perché pesano e tendono verso il basso, ma alla fine, la forma ovale è davvero bellissima ed è quella vera. Un'osservazione: 400 g di sesamo sono un'enormità. Io ne ho usata la metà e me n'è avanzata un bel po'. Certamente avere molti semi aiuta nel coprire uniformemente gli anelli, ma ci si fa benissimo con meno. Appena l'impasto è bagnato, diventa colloso ed è facilissimo ricoprirlo. Sulla cottura, il mio forno arriva a 230° Onestamente avevo paura che si bruciassero quindi sono stata a vegliare come un falco sul forno: non c'è cosa più cattiva del sesamo bruciato. Ho avuto bisogno di 15 minuti rispetto ai tempi indicati. Sono morbidi con la doppia croccantezza dell'esterno e dei semi. Il sapore è delizioso e tendente al dolce, al che vi garantisco che sono buoni sia con il salato che con il dolce: formaggio fresco tipo ricotta con miele o confetture, ed è una poesia. Ma si mangiano che è un piacere anche da soli. Sono tanti e grandi: io li ho congelati. Sono come appena fatti! PROMOSSI!
The combination of ouzo, vanilla, lemon and orange zest produces the most beautifully aromatic, light and fluffy gluten free Greek Koulouria.
Koulourakia are traditional Greek Easter cookies that are infused with orange zest and perfect for dunking in coffee.
Koulouria are perfect. Enjoy them for breakfast, lunch or as a snack. Read on and learn how to make these delicious morsels...
Back when I had my first job, my first real, full time, not-Christmas-help-in-the-cosmetics-department job, I met a Greek man with a wonderful cookie recipe. Each year at Easter, he and his wife would bake up a huge batch of these and distribute them to everyone in the department. Because they looked rather plain, my expectations were low, but overwhelmed by his sincerity, I tasted one. This was certainly proof positive that one cannot judge a book by its cover or a cookie by its rather simple appearance; these cookies were addicting. They are also very special, not just because they came from a friend in whose family they had long been a tradition, but for the way, through delicious food, they can illustrate the true meaning of Easter. The shapes of these cookies, you see, are to represent the crown of thorns and nails used in the crucifixion. This recipe makes a huge batch, but it is considered good luck to receive them, so you will want to share them with all of your friends. (The recipe does halve nicely if you prefer to make a smaller batch.) Koulouria (Greek Easter Cookies) 1 lb. unsalted butter 1 c. Crisco 6 eggs 4 c. granulated sugar 1 T. vanilla 4 t. baking powder Dash salt 1 t. cinnamon ½ t. freshly ground nutmeg Juice of one orange ¼ t. baking soda 1 c. whole milk 14-15 cups flour 1 egg 1 T. water Preheat oven to 350ºF. In a stand mixer fitted with the paddle attachment, whip together butter and Crisco. In a separate bowl, whisk together eggs and sugar until thick and lemon colored. Whisk in vanilla. Combine egg mixture with shortening mixture and beat to blend. Blend in baking powder, salt, cinnamon, and nutmeg. Mix baking soda into orange juice and add all at once to above mixture. Add milk and blend together on low speed. With mixer still running on low speed, add flour slowly. Continue adding flour until dough is soft and pliable and doesn't stick to your hands. Empty dough onto work surface. To shape, pinch off walnut-size pieces and roll into a rope about 5" long and as big around as your finger. Shape into crowns, thorns, or nails. Whisk together egg and water to make egg wash. Place shaped cookies onto ungreased cookie sheets and brush with egg wash. Bake about 25-30 minutes or until light golden brown. Note: This recipe can easily be halved, or if you are rather clever with math, cut by thirds. The dough can be made ahead of baking up to two days prior. The dough freezes well if you find yourself overwhelmed with cookie baking. As an Amazon Associate I earn from qualifying purchases.
koulouria Greek Butter Cookies are the most delicious, crispy, buttery, and best coffee, tea, and milk companion even from before Oreo.
The best Christmas cookies are those that remind you of your family. And those that include butter. Lots of butter.
Koulouria are perfect. Enjoy them for breakfast, lunch or as a snack. Read on and learn how to make these delicious morsels...
Orthodox Easter is coming up soon and we are all preparing for a big fat Greek family feast. One of our favourite recipes to make for Greek Easter is a biscuit called Koulouria. Koulouria can be made in a few different shapes. You can plat the biscuits or roll them in to circles or make “S” shapes. In fact, you can make what ever shape biscuit you like or get the
koulouria Greek Butter Cookies are the most delicious, crispy, buttery, and best coffee, tea, and milk companion even from before Oreo.
Traditional Cypriot bread bagels koulouria
2 tablespoons extra virgin olive oil 3/4 cup sesame seeds
A recipe for a variation on the classic koulouraki - Chocolate Koulouria
koulouria Greek Butter Cookies are the most delicious, crispy, buttery, and best coffee, tea, and milk companion even from before Oreo.
Koulouria are perfect. Enjoy them for breakfast, lunch or as a snack. Read on and learn how to make these delicious morsels...
There’s no Greek Easter without our beloved koulouria or delicious chocolate, but Adelaide’s Helen from The Greek Vegetarian gives us the best of both worlds!
Orthodox Easter is coming up soon and we are all preparing for a big fat Greek family feast. One of our favourite recipes to make for Greek Easter is a biscuit called Koulouria. Koulouria can be made in a few different shapes. You can plat the biscuits or roll them in to circles or make “S” shapes. In fact, you can make what ever shape biscuit you like or get the
Traditional Greek butter twist cookies! For those of you who have never had the opportunity to taste koulourakia before, they are butter cookies, on the dry side like biscotti. They are meant to be enjoyed with coffee or at least milk. They are slightly sweet, with vanilla, and glazed with an egg wash. And they are delicious with a simple buttery vanilla flavor, but one of the best around.
Een heerlijke klassieker waar je van kunt blijven smullen!
Sesame bread rings or Koulouria Thessalonikis, as we call them, are the most popular morning snack in Greece.
Learn how to prepare and make the Koulouria or Greek Easter cake.
koulouria Greek Butter Cookies are the most delicious, crispy, buttery, and best coffee, tea, and milk companion even from before Oreo.
Een heerlijke klassieker waar je van kunt blijven smullen!
Koulouria are perfect. Enjoy them for breakfast, lunch or as a snack. Read on and learn how to make these delicious morsels...
A classic Greek street fare that is perfect for breakfast or a quick snack.
Koulouria are perfect. Enjoy them for breakfast, lunch or as a snack. Read on and learn how to make these delicious morsels...
Koulourakia are traditional Greek Easter cookies prepared during Greek Orthodox Easter festivities. Flavoured with orange zest and topped with sesame seeds, these Greek butter cookies will become a new staple on your Easter table.
These are literally my favorite cookies of all time. All time. Koulourakia are a traditional cookie served at Easter time. There are a bunch of different recipes for this cookie, but basically it…
I've never visited Greece… but I told Ran today I would like to.. Koulouria -those realy wonderful sesame rings are known in Greece as a s...
💍 Κουλούρια Θεσσαλονίκης
Greece is a lot more vegan-friendly than you may think! In this ultimate vegan guide to Greece, you'll discover just how many vegan dishes there are in traditional Greek cuisine.
Make and share this Koulóuria (Greek Sesame Bread Rings) recipe from Food.com.
greek bread sesame rings
The best Christmas cookies are those that remind you of your family. And those that include butter. Lots of butter.
