Koulouri Daktylia – Cypriot Pull Apart Seeded and Spiced Loaf (Κουλούρι Δακτυλία)
Koulouri Daktylia – Cypriot Pull Apart Seeded and Spiced Loaf (Κουλούρι Δακτυλία)
A fragrant, pull-apart Cypriot loaf made with aromatic spices like fennel, aniseed, mastic and mahlepi, and coated in sesame seeds for crunch. This bake will fill your home with the most beautiful aromas, you’ll want to make it again and again. Traditionally shaped into finger-like segments (daktylia), this bread is soft, chewy and filled with flavour. It’s the kind of bread you tear into at the table, perfect with olives, cheeses, dips, stews or soups.
Ingredients
Method
- If using mastic crystals and whole mahlepi, crush them with a pinch of the sugar in a pestle and mortar until finely ground.
- In a jug, stir the remaining sugar and yeast into the lukewarm milk. Set aside for 10 minutes until frothy.
- In a large bowl, sift the flour and add the salt, ground fennel, ground aniseed, cinnamon, cloves, mastic and mahlepi. Mix well to combine.
- Pour in the milk and yeast mixture along with the olive oil. Gradually add the lukewarm water, a little at a time, mixing with your hands or a fork until a soft dough forms. The dough should be slightly tacky to the touch but not sticky. You may not need all the water, depending on the flour and humidity.
- Transfer the dough to a lightly floured surface and knead for 10–15 minutes, or until smooth, elastic and springy.
- Lightly oil the dough and place it back into the bowl. Cover with plastic wrap and a tea towel. Leave to rise in a warm place for 1–1½ hours, or until doubled in size. The dough should look puffy and spring back slowly when gently pressed with a fingertip.
- Punch the air out and turn the dough onto your bench. Press the dough into a rectangle, gently popping any large air pockets. Fold the top third of the dough down towards the centre and press the seam to seal.
- Pull the top corners out slightly, fold them into the centre, then roll the dough tightly downwards into a log. Use the edge of your hands to gently tuck and tighten the dough as you roll, creating surface tension so the dough holds its shape as it rises.
- Pinch the seam closed and place the log seam-side down. Gently roll the dough back and forth with your hands, gradually stretching it until it is even in thickness and about 30 cm long.
- Sprinkle the white sesame seeds, black sesame seeds and whole aniseed in a tray. Brush the dough lightly with water or milk, then roll it in the seed mixture until evenly coated.
- Place the log on a baking tray lined with baking paper, seam side down. Using a sharp knife or dough scraper, cut the log all the way through into 8 equal portions. Arrange the pieces back together side by side in a straight line so they are just touching. Cover with a tea-towel and leave to rise. As the dough rises and bakes, the pieces will join together to create a pull-apart loaf.1
- Leave to rise for a further 1 hour.
- Preheat the oven to 210°C conventional. Place a deep ovenproof dish on the bottom shelf while the oven heats.
- Carefully pour 60 ml (¼ cup) hot water into the dish to create steam, then immediately place the tray of bread on the middle shelf of the oven.
- Bake for 30–35 minutes, or until deep golden brown and the loaf sounds hollow when tapped underneath.
- Transfer to a wire rack and allow to cool for at least 15 minutes before slicing or pulling apart.
