Lenten Koulouria

This is based on the recipe that was (and I think still is) made at St. George Orthodox Cathedral in Hartford, CT during lent.

I haven’t tried making it myself yet. I will update with additional notes when I have.

Ingredients

• Margarine: 1 lb
  • original recipe calls specifically for Fleishmann’s unsalted margarine
• Vegetable shortening: 3 Tbsp
  • original recipe calls specifically for Crisco
• Sugar: 1 1/2 cup
• Vegetable oil or canola oil: 1/2 cup
• White wine: 1 cup
• Sesame seeds, lightly browned: 16 oz + 8 oz
• Baking powder: 2 1/2 tsp
• Flour: 6-7 cups

In more reasonable quantities for my house:

• Margarine: 1/4 lb (1 stick)
• Vegetable shortening: 2 1/4 tsp
• Sugar: 75 grams
• Vegetable oil or canola oil: 2 Tbsp
• White wine: 1/4 cup
• Sesame seeds, lightly browned: 4 oz + 2 oz
• Baking powder: generous 1/2 tsp
• Flour: 190-220 grams

Steps

1. Preheat oven to 375°F.
2. Cream margarine with Crisco, oil, and wine at little at a time.
3. Mix in sugar, larger quantity of sesame seeds, flour and baking powder. Adjust flour based on consistency of dough.
4. Form small balls and roll in reserved sesame seeds.
5. Shape as desired and place on ungreased baking sheet.
   • (Theo’s note: I like rings.)
6. Bake for 20 minutes on bottom rack and 5 minutes on top rack.
   • (Theo’s note: a silicone mat might be enough to leave them on the bottom rack without getting too dark on the bottom, rather than moving them half-way through.)
7. Bake 25 minutes or until golden brown.