Koulouri Thessalonikis

Koulouri Thessalonikis

Ingredients

• 500 grams. Of all purpose flour
• 1 teaspoon of salt
• 30 grams. olive oil
• 200 grams. lukewarm water (35 ° C)
• activated yeast
• -
• For the activated yeast
• 1 sachet of dry yeast 9gr.
• 50 grams. lukewarm water
• 50 grams. flour g.o.x.
• 35 grams. sugar
• -
• For the coating
• 250 grams. water
• 250 grams. Sesame seeds
• 2 tbsp petimezi (or honey or sugar)

Directions

1. To activate the yeast,
2. In a bowl add the yeast, sugar, water and stir to dissolve. Add the flour and mix to make a thick batter like a thin dough. Cover very well and leave in a warm place for about 5΄ to rise slightly.
3. Put the flour and olive oil in the mixer bowl . Dissolve the salt in the water and add them to the flour. Finally add the activated yeast. Knead with the kneading hook for 5 'at low speed and increase the intensity of the mixer by kneading for 10' at medium to high speed. When the dough is gathered into a ball of the mixer is, we remove it with oiled hands. The dough is soft and pliable. Cover the dough for Thessaloniki Koulouri well airtight and leave it in a warm place away from breeze or 1.5 hours (in the winter), or until it doubles in size . Once the dough has doubled and puffed, with lightly oiled hands, take it out on the counter and knead it to deflate completely. Make the dough roll like a thick stick and divide it into 8 equal pieces, open it into a stick and close it in a round shape. Dip one Thessaloniki Koulouri in the water with the petimezi and immediately after in the sesame seeds on both sides. Lay it on a sheet pan with non-stick paper. After finishing all the Koulouri cover them with a clean towel and let them stand for 15 minutes away from currents and cold air. Preheat the oven very well to 200 ° C in an air oven. Place the two pans and bake for 15 to 20΄ until they double in size and turn into a golden brown color.