Greek Sesame Bread Rings with Ouzo
Crispy, golden sesame bread rings infused with the distinctive anise flavour of ouzo liqueur. These traditional Greek koulourakia-inspired rings are perfect for dunking in coffee or tea, with a satisfying crunch and fragrant, slightly licorice-forward taste. The dough is tender and enriched with olive oil and eggs, then coated in sesame seeds for a toasted finish.
- Prep
- 25 min
- Cook
- 18 min
- Wait
- 45 min
- Total
- 1 hr 28 min
- Makes
- 24 bread rings
Steps
Before you start
- Preheat the oven to 375°F (190°C) about 10 minutes before baking
- Bring eggs to room temperature (about 30 minutes)
- Have all ingredients measured and ready
- Line baking sheets with parchment paper
Mix dry ingredients
- In a large mixing bowl, whisk together the flour (375 g), baking powder (7.5 g), fine sea salt (3 g), and granulated sugar (100 g).
- Make a well in the centre and set aside.
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Ready when: Dry ingredients are evenly combined with no lumps
Tip: Sift the flour if it feels compacted to ensure even distribution of the baking powder
Combine wet ingredients
- In a medium bowl, whisk together the 2 room-temperature large eggs, extra-virgin olive oil (60 ml), ouzo (45 ml), and warm water (30 ml) until well combined and slightly frothy.
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Ready when: Mixture is homogenous and slightly foamy on top
Tip: Room-temperature eggs incorporate more smoothly and create a better emulsion with the oil
Form the dough
- Pour the wet ingredients into the well in the dry mixture.
- Using a wooden spoon, gently stir from the centre outward, drawing flour into the wet ingredients until a shaggy dough forms.
- Knead by hand for 3–4 minutes until the dough comes together into a soft, cohesive ball.
- The dough should feel slightly sticky but hold its shape.
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Ready when: Dough is soft, slightly sticky, and holds together without crumbling
Tip: Do not overwork the dough; stop kneading as soon as it comes together to keep the rings tender
Rest the dough
- Cover the bowl loosely with a clean kitchen towel and let the dough rest at room temperature for 20 minutes.
- This allows the flour to fully hydrate and makes the dough easier to shape.
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Tip: A brief rest prevents the dough from shrinking back as you shape it
Prepare coating stationOven 375°F / 190°C
- Pour the beaten egg (50 g) into a shallow bowl.
- Place the raw sesame seeds (120 g) in another shallow bowl.
- Preheat the oven to 375°F (190°C) if not already done.
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Tip: Having everything ready before shaping prevents the shaped rings from drying out
Shape the rings
- Divide the dough into 24 equal pieces (roughly 20 g each).
- Roll each piece between your palms into a rope about 5–6 inches (12–15 cm) long.
- Bring the ends together to form a ring, pinching gently to seal.
- Place each ring on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
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Ready when: 24 rings are formed and arranged on baking sheets
Tip: Keep your hands slightly damp to prevent sticking; if the dough becomes warm and soft, refrigerate for 5 minutes
Coat with egg and sesame
- Brush each ring generously with the beaten egg wash, coating all sides.
- Immediately dip or roll the top and sides of each ring in the sesame seeds, pressing gently so they adhere.
- Work quickly so the egg doesn't dry out before the seeds stick.
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Ready when: All rings are evenly coated with sesame seeds
Tip: Have a helper or work in batches to ensure the egg wash stays wet and sesame seeds adhere properly
Let rings proof slightly
- Allow the coated rings to rest on the baking sheets at room temperature for 15 minutes.
- This brief resting period lets them relax and develop a slightly better texture as they bake.
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Tip: This rest is optional but improves the final crumb structure
Bake until goldenOven 375°F / 190°C
- Bake the rings in the preheated 375°F (190°C) oven for 16–18 minutes, until they are deep golden brown on top and sound hollow when tapped on the bottom.
- Rotate the baking sheets halfway through if your oven has hot spots.
- The sesame seeds should be lightly toasted and fragrant.
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Ready when: Rings are deep golden brown; sesame seeds are toasted and fragrant; bottom sounds hollow when tapped
Tip: If sesame seeds brown too quickly before the interior is cooked, loosely tent with foil for the final 5 minutes
Cool and serve
- Transfer the rings to a wire cooling rack using a spatula.
- Allow them to cool for at least 10 minutes before serving.
- As they cool, they will firm up and become crunchier.
- They are best served slightly warm or at room temperature.
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Ready when: Rings are cool enough to handle and have firmed up with a crispy exterior
Tip: Do not stack them until completely cool, or they may stick together
Good to know
Tips
- The anise flavour of ouzo should be subtle and not overpowering; if you prefer a less pronounced taste, reduce the ouzo to 2 tablespoons (30 ml) and increase the water to 3 tablespoons (45 ml).
- For a crunchier texture, brush with egg wash a second time just before baking for extra crispness.
- These rings pair beautifully with Greek coffee, tea, or dessert wine such as Muscat; they are perfect for dunking.
- If your kitchen is very warm, chill the dough between shaping and coating to prevent the rings from becoming too soft and difficult to handle.
Make ahead
Shaped, uncoated rings can be covered and refrigerated for up to 4 hours before coating and baking. Fully baked rings can be stored and reheated (see storage).
Storage & reheating
Room temperature: store in an airtight container or covered bowl for up to 3 days; they will gradually soften. Fridge: up to 5 days in an airtight container. Freezer: freeze baked rings in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat in a 300°F (150°C) oven for 5–7 minutes to restore crispness.
Substitutions
- ouzo or anise liqueur → Anise extract or pastis. Use 1.5 teaspoons (7.5 ml) of anise extract, or 3 tablespoons (45 ml) of pastis. Reduce the water to 1 tablespoon (15 ml) if using extract to maintain dough consistency.
- raw sesame seeds → Black sesame seeds, poppy seeds, or nigella seeds. Any of these alternatives will provide a similar visual contrast and toasted flavour, though nigella seeds are more peppery.
- extra-virgin olive oil → Neutral oil (vegetable or canola oil). The flavour will be less Mediterranean, but the texture will be identical. Use the same amount.
- large eggs → 2 tablespoons (30 ml) aquafaba (liquid from canned chickpeas) plus 1 teaspoon (5 ml) cornstarch. This creates a vegan dough with slightly different texture but acceptable results. Blend thoroughly with the other wet ingredients.
