Originally koulouri come from Thessaloniki. They are slightly sweetened, sesame crusted bread rings. In Zitsa, at the bakery of the village, Kostas has invented something unique…cheese filled koulouri. I highly recommend giving them a try!

To roll out they use a special rolling pin which makes indentations as it rolls the dough, knocking out the air. As i’d be very surprised to find this in a normal household, you can try using your knuckles and a normal rolling pin!


450g Strong Bread Flour
50g Sugar
9g Salt
26g Corn Oil / Sunflower Oil / or other light seed oil
25g Fresh Yeast
Sesame seeds for coating

For the Cheese Filling
200g feta + 1 egg mixed together
soft grated cheese (gouda, cheddar or similar)

Mix all the ingredients together into a dough and leave to rest for 5 minutes. You don’t need to knead this, just work it into a shining dough. Make 55g balls of dough (you need 2 for each koulouri – 1 on the bottom, the other on top). Roll each ball with knuckles and a rolling pin into an oblong shape, fill with a line of feta cheese and egg mix, top with grated cheese and then another line of dough.

Pinch down the sides and flatten with your hands to remove any air inside. Then roll out each filled dough, using your knuckles to squash, and the rolling pin to roll. The idea is to remove the air in the dough as well, as they will fluff up in the oven.

Once flattened, carefully flip over the dough and roll into a sausage shape. Then, starting in the middle, roll outwards to increase the length of the sausage. Don’t worry if they break a little.

Dip each sausage dough into warm warm, shake off the excess and then roll in sesame seeds. Form into a circle, place on a baking tray with baking paper and bake in a hot oven 220ºC for 20 minutes or until crispy on the outside.


  • You can try chopping different things into the cheese mix – sundried tomatoes and bacon pieces are great.
  • Or for a sweet touch, try apple puree with cinnamon and raisins
  • Or ground almonds, butter, cinnamon and raisins

2 thoughts on “Koulouri

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