Greek Sesame Bread Rings

A traditional Greek street food. Crunchy sesame crust, a soft chewy interior, finished with a brush of butter while still hot from the oven.

Ingredients

• 150 g strong white bread flour
• 350 g plain flour
• 7 g fine sea salt
• 20 g fresh yeast (or 10 g dried yeast)
• 275 g water
• 30 g Greek honey
• 1 tbsp Nikkitas Extra Virgin Olive Oil
• 150 g sesame seeds (flax seeds work for sesame allergies)
• 2 tbsp caster sugar
• 500 g lukewarm water, for dipping
• 40 g unsalted butter, melted, for brushing

Method

1. Combine the flours and salt in a mixing bowl.
2. In a separate bowl, mix the yeast, water and honey until dissolved.
3. Make a well in the centre of the flour and pour in the liquid.
4. Bring the dough together in the bowl, then turn out onto an unfloured work surface.
5. Knead with the heel of your hand for about 8 minutes, until soft and elastic.
6. Add the olive oil to the mixing bowl, return the dough, cover and prove for about 1 hour, until doubled in size.
7. Preheat the oven to 220°C / 200°C fan / gas 6 and line two baking trays with parchment.
8. Stir the caster sugar into the lukewarm water until dissolved. Place the sesame seeds in a separate bowl.
9. Turn the dough out and divide into 10 pieces of about 80 g each. Shape each into a ball, then roll into a 40 cm rope. Bring the ends together and use a little water to seal into a ring.
10. Dip each ring in the sugar water, then in the sesame seeds. Place on the prepared trays.
11. Bake for 15 to 20 minutes, until deep golden.
12. Brush with melted butter while still hot, then cool on a wire rack.

Notes

• Best eaten the day they are baked. Reheat briefly to refresh.
• For sesame allergies, flax seeds give a similar nutty crust.