Koulouri Thessalonikis recipe: Greece's breakfast bagels

Directions

1. 1
   Dissolve the yeast in the warm water (be sure the water isn't too hot as that could kill the yeast). Leave for 5-7 minutes until the mixture starts to bubble.
2. 2
   Mix the dry ingredients together in a large bowl (use a mixer bowl if you have one). If mixing by hand, make a well in the centre of the dry ingredients.
3. 3
   Add the yeast mixture to the dry ingredients. If using a mixer, use the dough hook attachment and knead at a medium speed for 5-10 minutes. Otherwise, knead by hand until a soft, stretchy dough forms. It should be easy to handle.
4. 4
   Oil a large bowl and put the dough inside. Cover with a clean tea towel and leave for around 90 minutes to proof. The dough should double in size.
5. 5
   Preheat the oven to 200°C fan bake.
6. 6
   Dissolve the sugar in a bowl of hot water. Place the sesame seeds in a second bowl.
7. 7
   Divide the dough into 10 equal portions (roughly around 80g each). Use your hands to roll the dough into long, thin, sausage-like shapes. Join the ends together with olive oil to form a hoop (you can twist the dough before joining the ends if you like).
8. 8
   Dip each hoop into the syrup mixture, then coat in sesame seeds. Then place on a baking tray. You should be able to fit five koulouri on a standard baking tray, depending how large you make them.
9. 9
   Bake for 15-20 minutes. If you want a very crispy crust, pour a cupful of water into a baking pan at the bottom of the oven after you put them in.
10. 10
    Brush the koulouri with melted butter while they're still warm. Serve with feta cheese and tomatoes.