Karpathian Psilokouloura
Directions
- 1Boil half a kilo sesame seeds with a bit of salt and baking soda.
- 2Sift 1 kilo (or 8 cups) all-purpose flour.
- 3Measure out 1 tablespoon of yeast and 1 tablespoon of sugar, and dissolve it slightly in 1 cup of warm water to activate.
- 4Cover the yeast mixture in plastic wrap for about 10 minutes.
- 5With a mortar and pestle, grind whole spices (including one cinnamon stick, half a nutmeg, and whole cloves) into a coarse powder.
- 6Add the activated yeast, 1 tablespoon of the ground spice mix, and 1 tablespoon of salt to the flour.
- 7Add 1 cup of olive oil to the flour mixture.
- 8Rub the flour between your hands until it is saturated in the oil.
- 9Gradually add water to the mix, kneading until the dough is pliable and soft, but not too sticky.
- 10Continue kneading until all dry bits are incorporated and the dough is homogeneous and smooth.
- 11Fold the dough in on itself and make a dough cross.
- 12Let the dough rest a bit, covered with a kitchen towel.
- 13Prepare the sesame stations: on a clean kitchen towel, add sesame seeds, black sesame seeds, and whole cumin seeds for koulouria.
- 14For psilokouloura, you need anise seeds and cumin seeds.
- 15Once the dough has rested, roll out dough in portions and cut out strips with a rolling cutter.
- 16Roll the strips into branches or "clonous" and use them to create unique designs.
- 17For psilokouloura, dump the dough onto the sesame seeds, press firmly, and repeat on the other side.
- 18Transfer the psilokouloura to baking sheets and bake.
- 19For koulouria, measure out about 1/4 of a cup of dough for each one for even baking.
- 20Roll out the koulouria dough straight onto the sesame so it adheres onto every side.
- 21Shape 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
- bit salt
- baking soda
- 1 kilo all-purpose flour
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 cup warm water
- 1 cinnamon stick
- 0.5 nutmeg
- whole cloves
- 1 tablespoon spice mix
- 1 tablespoon salt
- 1 cup olive oil
- black sesame seeds
- whole cumin seeds
- anise 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.
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