Karpathian Psilokouloura

10 mins
Serves 1
tiktok.com

Directions

  1. 1Boil half a kilo sesame seeds with a bit of salt and baking soda.
  2. 2Boil half a kilo sesame seeds with a bit of salt and baking soda.
  3. 3Boil half a kilo sesame seeds with a bit of salt and baking soda.
  4. 4Sift 1 kilo (or 8 cups) all-purpose flour.
  5. 5Sift 1 kilo (or 8 cups) all-purpose flour.
  6. 6Sift 1 kilo (or 8 cups) all-purpose flour.
  7. 7Measure out 1 tablespoon of yeast and 1 tablespoon of sugar, and dissolve it slightly in 1 cup of warm water to activate.
  8. 8Measure out 1 tablespoon of yeast and 1 tablespoon of sugar, and dissolve it slightly in 1 cup of warm water to activate.
  9. 9Measure out 1 tablespoon of yeast and 1 tablespoon of sugar, and dissolve it slightly in 1 cup of warm water to activate.
  10. 10Cover the yeast mixture in plastic wrap for about 10 minutes.
  11. 11Cover the yeast mixture in plastic wrap for about 10 minutes.
  12. 12Cover the yeast mixture in plastic wrap for about 10 minutes.
  13. 13With a mortar and pestle, grind whole spices (including one cinnamon stick, half a nutmeg, and whole cloves) into a coarse powder.
  14. 14With a mortar and pestle, grind whole spices (including one cinnamon stick, half a nutmeg, and whole cloves) into a coarse powder.
  15. 15With a mortar and pestle, grind whole spices (including one cinnamon stick, half a nutmeg, and whole cloves) into a coarse powder.
  16. 16Add the activated yeast, 1 tablespoon of the ground spice mix, and 1 tablespoon of salt to the flour.
  17. 17Add the activated yeast, 1 tablespoon of the ground spice mix, and 1 tablespoon of salt to the flour.
  18. 18Add the activated yeast, 1 tablespoon of the ground spice mix, and 1 tablespoon of salt to the flour.
  19. 19Add 1 cup of olive oil to the flour mixture.
  20. 20Add 1 cup of olive oil to the flour mixture.
  21. 21Add 1 cup of olive oil to the flour mixture.
  22. 22Rub the flour between your hands until it is saturated in the oil.
  23. 23Rub the flour between your hands until it is saturated in the oil.
  24. 24Rub the flour between your hands until it is saturated in the oil.
  25. 25Gradually add water to the mix, kneading until the dough is pliable and soft, but not too sticky.
  26. 26Gradually add water to the mix, kneading until the dough is pliable and soft, but not too sticky.
  27. 27Gradually add water to the mix, kneading until the dough is pliable and soft, but not too sticky.
  28. 28Continue kneading until all dry bits are incorporated and the dough is homogeneous and smooth.
  29. 29Continue kneading until all dry bits are incorporated and the dough is homogeneous and smooth.
  30. 30Continue kneading until all dry bits are incorporated and the dough is homogeneous and smooth.
  31. 31Fold the dough in on itself and make a dough cross.
  32. 32Fold the dough in on itself and make a dough cross.
  33. 33Fold the dough in on itself and make a dough cross.
  34. 34Let the dough rest a bit, covered with a kitchen towel.
  35. 35Let the dough rest a bit, covered with a kitchen towel.
  36. 36Let the dough rest a bit, covered with a kitchen towel.
  37. 37Prepare the sesame stations: on a clean kitchen towel, add sesame seeds, black sesame seeds, and whole cumin seeds for koulouria.
  38. 38Prepare the sesame stations: on a clean kitchen towel, add sesame seeds, black sesame seeds, and whole cumin seeds for koulouria.
  39. 39Prepare the sesame stations: on a clean kitchen towel, add sesame seeds, black sesame seeds, and whole cumin seeds for koulouria.
  40. 40For psilokouloura, you need anise seeds and cumin seeds.
  41. 41For psilokouloura, you need anise seeds and cumin seeds.
  42. 42For psilokouloura, you need anise seeds and cumin seeds.
  43. 43Once the dough has rested, roll out dough in portions and cut out strips with a rolling cutter.
  44. 44Once the dough has rested, roll out dough in portions and cut out strips with a rolling cutter.
  45. 45Once the dough has rested, roll out dough in portions and cut out strips with a rolling cutter.
  46. 46Roll the strips into branches or "clonous" and use them to create unique designs.
  47. 47Roll the strips into branches or "clonous" and use them to create unique designs.
  48. 48Roll the strips into branches or "clonous" and use them to create unique designs.
  49. 49For psilokouloura, dump the dough onto the sesame seeds, press firmly, and repeat on the other side.
  50. 50For psilokouloura, dump the dough onto the sesame seeds, press firmly, and repeat on the other side.
  51. 51For psilokouloura, dump the dough onto the sesame seeds, press firmly, and repeat on the other side.
  52. 52Transfer the psilokouloura to baking sheets and bake.
  53. 53Transfer the psilokouloura to baking sheets and bake.
  54. 54Transfer the psilokouloura to baking sheets and bake.
  55. 55For koulouria, measure out about 1/4 of a cup of dough for each one for even baking.
  56. 56For koulouria, measure out about 1/4 of a cup of dough for each one for even baking.
  57. 57For koulouria, measure out about 1/4 of a cup of dough for each one for even baking.
  58. 58Roll out the koulouria dough straight onto the sesame so it adheres onto every side.
  59. 59Roll out the koulouria dough straight onto the sesame so it adheres onto every side.
  60. 60Roll out the koulouria dough straight onto the sesame so it adheres onto every side.
  61. 61Shape your koulouria and bake at 350°F for a convectional oven or 375°F for a non-convectional oven until golden.
  62. 62Shape your koulouria and bake at 350°F for a convectional oven or 375°F for a non-convectional oven until golden.
  63. 63Shape your koulouria and bake at 350°F for a convectional oven or 375°F for a non-convectional oven until golden.

Ingredients

  • 0.5 kilo sesame seeds
  • 0.5 kilo sesame seeds
  • 0.5 kilo sesame seeds
  • bit salt
  • bit salt
  • bit salt
  • baking soda
  • baking soda
  • baking soda
  • 1 kilo all-purpose flour
  • 1 kilo all-purpose flour
  • 1 kilo all-purpose flour
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 0.5 nutmeg
  • 0.5 nutmeg
  • 0.5 nutmeg
  • whole cloves
  • whole cloves
  • whole cloves
  • 1 tablespoon spice mix
  • 1 tablespoon spice mix
  • 1 tablespoon spice mix
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • black sesame seeds
  • black sesame seeds
  • black sesame seeds
  • whole cumin seeds
  • whole cumin seeds
  • whole cumin seeds
  • anise seeds
  • anise seeds
  • anise seeds
  • cumin seeds
  • cumin seeds
  • cumin seeds

Equipment

mortar and pestleplastic wrapkitchen towelrolling cutterbaking sheetsconvectional ovennon-convectional oven

Tips

  • Grinding your own spices is much preferred because the dough will stay a nice light color.
  • When adding water to the mix, keep adding until the dough is pliable and soft, but not too sticky.
  • Fold the dough in on itself and always make a dough cross to ensure success.
  • For psilokouloura, dump the dough onto the sesame and press firmly to make it stick.
  • For koulouria, measure out about 1/4 of a cup dough for each one to ensure even baking.
  • For koulouria, roll out the dough straight onto the sesame so it adheres onto every side.
Karpathian Psilokouloura | Clip Recipe