all the ingredients are kneaded into a smooth dough, then left to rest overnight in the fridge for easier shaping and deeper flavour. the dough is divided into 85g portions, and each piece is shaped with a hole in the middle, giving it a bagel-like form. the shaped dough is dipped into pomegranate molasses syrup, then generously coated in sesame seeds on both sides. after a short bake and proofing period — until doubled in size — it’s ready for the oven.

the koulouri is baked at 220°c for just 5 minutes. the sesame crust turns golden and crisp, while the centre remains soft, airy, and full of flavour.

flour, milk (warm), water (warm), olive oil, fresh yeast, sugar, salt, pomegranate molasses syrup. 

koulouri is a beloved street bread with deep roots in greek and anatolian food culture. its origins are often traced back to byzantine times, where similar ring-shaped breads were sold by bakers in constantinople. over the centuries, koulouri spread across the region and became especially popular in thessaloniki, where it is still famously sold by street vendors today. traditionally coated in sesame seeds, koulouri is enjoyed fresh, often with cheese, olives, or simply on its own — an everyday symbol of mediterranean baking tradition.