A delightful recipe for koulouria (plural of koulouri) from Irene Matys’s latest cookbook, “My Cypriot Table,” showcases these exquisite sesame seed bread rings. In Cyprus, these treats are commonly enjoyed at breakfast or paired with soups and stews. Matys offers advice on freezing the leftovers to maintain their freshness. To keep the bread from becoming soggy, it is recommended to let it cool completely before individually wrapping each ring in a paper towel for freezing in an airtight container or freezer bag.
When defrosting, it is suggested to let the koulouria reach room temperature for a few hours, then brush them with water or extra-virgin olive oil, place them on a baking sheet, and bake at 350°F for 5-10 minutes until crispy. For those seeking carob syrup, a dark brown variety with a molasses-like consistency is recommended. Matys advises selecting a syrup that contains only carob or carob and water for optimal sweetness.
Koulouri, a traditional Cypriot bagel, is a staple in bake shops and festivals where it is typically enjoyed with a variety of accompaniments. Dipping the dough in carob syrup imparts a rich sweetness and golden hue to the bread rings. Sesame seeds are generously sprinkled for a nutty crunch, while anise seeds add a distinct licorice-like aroma and flavor. Matys suggests making a double batch as these delectable treats tend to disappear quickly.
For those eager to recreate this savory delight, the recipe includes ingredients such as warm water, active dry yeast, granulated sugar, extra-virgin olive oil, all-purpose flour, anise seeds, sea salt, carob syrup or molasses, water, and white sesame seeds. The preparation involves proofing the dough, dipping the rings in carob syrup and sesame seeds, and baking until golden brown.
Enjoy these koulouri rings hot or at room temperature, and they can be frozen for up to 6 months in an airtight container. Thaw to room temperature or warm in the oven before serving. This recipe yields 6 koulouri rings, ensuring there’s plenty to enjoy and share.