Childhood memories can be surprising. As a good little Greek boy I attended church most Sundays and took communion. Do I remember the liturgies from those visits? Not really. What I do remember is that the moment I swallowed the last of the Holy Communion I was out of the church treating myself to a koulouri.
These sesame bread rings are not the same as the koulouria made for Easter and other special occasions. They were a childhood favourite I associated with church visits. After long fasting, a simple, crunchy ring of bread felt like the perfect little reward and the ideal way to break a fast.
Growing up in Australia, I often thought about Greeks who settled here and reproduced the traditional foods of their homeland, but as a child you don’t always stop to think about that. For me, koulouria were simply part of going to church. It wasn’t until holidaying in Greece that I realized how common they are—sold from street corners by vendors called koulourades.
Koulouria are sometimes compared to bagels, but they’re quite different. These rings are crisp and almost biscuit-like when you bite into them, with a satisfying crunch. The aroma of toasted sesame seeds is irresistible — the kind of smell that makes you want to eat one straight away.
My version turned out a bit plumper than the traditional thin rings, but the flavour was excellent. If you want a more authentic look with a larger hole, roll each piece of dough to about 30–40 cm long before forming the ring. I rolled mine to roughly 20 cm, which produced smaller shapes.
They’re best served warm from the oven. Enjoy them for breakfast, dip them into tzatziki, or spread with butter and Vegemite—trust me, they’re delicious any way you try them.
KOULOURIA — SESAME BREAD RINGS RECIPE
Makes 12
Ingredients:
- 250 ml lukewarm water
- 1 sachet dried yeast
- 1 teaspoon salt
- 60 ml olive oil
- 500 g plain flour (plus extra for dusting)
- Small bowl of warm water for dipping
- 250 g sesame seeds
Instructions:
- Preheat the oven to 180°C and line a large baking tray with baking paper.
- Combine the lukewarm water and yeast, cover, and let it activate for about 10 minutes.
- Add the olive oil and salt, then stir to combine.
- Start by adding half the flour and mix thoroughly, then slowly add the remaining flour until you have an elastic, pliable dough. If the dough is still too sticky, add a few tablespoons of olive oil.
- Knead for about 5 minutes until the dough becomes smooth and silky. Cover and leave in a warm place until it doubles in size.
- Divide the dough into portions. Roll each portion into a thin sausage shape about 20–40 cm long depending on the size and hole you prefer.
- Join the ends to form a ring, dip the ring into the bowl of warm water, then roll in the sesame seeds to coat. Place on the prepared baking tray.
- Repeat with the remaining dough and bake for about 20 minutes, or until golden and slightly crispy.
- Serve warm or at room temperature. Store covered for a few days—texture will soften over time but they remain tasty.
