Christmas Pull Apart Koulouri Wreath

Add the sugar and yeast to the warm milk and set aside until foamy.

Sift the flour into a large bowl. Make a well, pour in the olive oil and rub it through with your fingertips until you get a breadcrumb texture. This is the traditional rizazete step that helps with gluten development.

Mix in the salt, ground fennel, ground aniseed, mastic and mehlapi.

Pour in the milk and yeast mixture. Start mixing with your fingers or a spoon. Add the water gradually. You may not need it all, or you may need a touch more, depending on your flour. Mix until all flour comes away from the sides of the bowl.

Turn the dough out onto your bench. Dust lightly with flour if sticky. Knead for 10 to 15 minutes until soft, smooth and elastic.

Rub about half a teaspoon of olive oil over the dough, place it back in the bowl and cover with plastic wrap and a clean tea towel. Let it rise in a warm spot for about an hour until doubled.

Punch down the dough. Weigh and divide into 25 g pieces. You should get about 34. Shape each piece into a smooth ball.

Line a baking tray with baking paper and place a bowl about 14.5 cm wide in the center. Arrange 14 dough balls around the bowl, then place the remaining balls on top and around to form the wreath.

Brush the dough with milk. Sprinkle over the sesame seeds and aniseed, pressing them in slightly. Cover with a tea towel and proof for 15 to 20 minutes.

Place a deep ovenproof dish on the bottom rack. Preheat your oven to 200 C fan.
Before baking, pour a quarter cup of water into the dish to create gentle steam. This helps the wreath rise well.

Bake for 30 to 35 minutes until golden and aromatic.
Cool for about 10 minutes before serving so the crumb can settle.