Without much ado, I guess I will move on to the way I made, with reference to the original recipe – especially for knowing more about the history of these cute looking rolls… 🙂 Recipe adapted from here
Originally, a grape-based liquid called “petimezi” is used. I opted for honey for an easier substitution.
Eggless Greek Simitia/ Koulouria
- 1 1/2 dried instant yeast
- 110 ml plus 15 ml 1 tbsp lukewarm water
- 1 tbsp sugar
- 325 gm all-purpose flour
- 2 tbsp olive oil plus extra for oiling the bowl
- 50 ml lukewarm fresh whole milk
- 1/2 tsp salt
- 1/2 cup sesame seeds
- 2 tbsp honey diluted with 2 tbsp water
- Let us start with the dough. Mix the yeast with 15 ml water to a paste. Add the sugar on top.
- Now add the remaining water, the flour, olive oil, milk and salt in that order and bring it slowly into a dough.
- Knead on a neat surface for around 10 minutes till you have a soft and pliable dough, which is slightly moist but does not stick to the hands.
- Oil the bowl and keep the dough in it. Cover with cling film and leave the dough to double in size for around 45 minutes to one hour
- Meanwhile, roast the sesame seeds till a nice aroma comes. Do not roast for more time, otherwise it will be bitter. Keep it in a neat bowl alongside the diluted honey mixture.
- Preheat the oven to 200 degrees. Keep parchment paper on a baking tray.
- Punch down the dough to release air and divide into 5 equal balls.
- On a clean surface, roll the dough into a long rope for around 70 cm.
- Bend into half and braid the strands. Seal edges into a round by pressing slightly or with some water.
- Dip both sides into the honey mixtures and then coat with sesame seeds.
- Place on the baking tin. Do the same for the rest of the dough.
- Bake in the oven for 20 minutes. Cool on a wire rack.
- Serve slightly warm!
2. Do not add salt directly to the yeast, it will kill the yeast. That is why we add it last.
3. It is the best had on the day it is baked. The next day, Rasha had it slightly warmed with some jam on it, and she loved it. 🙂
4. Originally, a grape-based liquid called "petimezi" is used. I opted for honey for an easier substitution.