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                          KOULOURA ROLLS & BUNS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Dry or cake yeast
     1/2   c            -Warm water
   2       c            Milk -- warm
   3       tb           -Sugar -- -OR-
   5       tb           Sugar -- if making
                        Koulourakia
   3       tb           Butter, margarine or oil
     3/4   ts           Salt
   7       c            All-purpose flour -- unsifted
   1                    Egg
                        -----TOPPING-----
   1                    Egg yolk
     1/4   c            Sesame seeds

  Melt yeast in warm water.  Set aside.  Bring milk to
  boil.  Add sugar, butter and salt.  Allow milk to cool
  slightly.
  
  Put flour in a large bowl leaving about a tablespoon
  of it in the measuring cup for hands and make a hole
  in the center.  Pour liquid into it. Add yeast and
  egg.  Start mixing with spoon or paddle, pushing flour
  from all sides into center.  Dough will be sticky
  until flour is absorbed. Begin kneading dough in the
  bowl and then transfer it to a lightly floured board.
  Continue kneading until dough is smooth and elastic,
  about 20 minutes.
  
  Place dough in a greased bowl.  Cover with towel
  dampened with hot water. Set aside in a warm place to
  rise until bulk has doubled, about 4 hours.
  
  Punch down in the middle.  Knead for a few minutes and
  shape into a round loaf or into individual rolls (see
  below).  Using fingers, rub top with egg yolk and
  sprinkle with sesame seeds.  Place in greased baking
  pans. Let rise once more, uncovered, in a warm place,
  approximately 1 hour.
  
  Bake in preheated oven at 375 F for 45 minutes.
  Remove from oven; allow to cool 10 minutes before
  removing bread from pan.
  
  To Shape Traditional KOULOURA:  Divide dough into 3
  long ropes.  Braid together.  Place braid in a greased
  tube pan or a large round baking pan. Stretch dough to
  make ends meet.  Use egg yolk to stick ends together.
  
  To Shape KOULOURAKIA Rolls:  Pinch off pieces of
  dough.  Roll on board with the palms of your hands to
  make a rope 6" long.  Twist it into a hairpin, coil
  the ends around each other and stick the tips together
  with a dab of egg yolk.  Or coil it like a snake,
  round and round; or roll into small round balls using
  the palms of your hands. Do not flatten or press down
  as you roll.
  
                   Source: The Complete Greek Cookbook -
                   by Theresa Karas Yianilos
                   Avenel Books, New York
  
  Typed for you by Karen Mintzias
 


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