Karpasitika Koulouri (Bread Rings) with Anari Cheese and Milk
Recipe by Stella Petrou
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INGREDIENTS
- About 1 ½ liters fresh Alambra milk
- 3 kilos hard Village flour
- 2 teaspoons salt
- 1 tablespoon ground aniseed
- 5-6 mastic grains
- 2 sachets (10g) powdered vanilla
- 2 ½ tablespoons dry yeast
- 2 cups (500g) sugar
- 1 kilo unsalted Alambra anari cheese
- 1 package (350g) vegetable shortening/margarine
- Toasted sesame seeds
METHOD
- Pour the milk into a saucepan and heat until lukewarm. In a bowl, sift the flour, salt, aniseed, the mastic (which you crush well in a mortar until it's powder), vanilla, and yeast, and mix them together. Make a well in the center and add the sugar and the anari cheese, which you crumble well so there are no lumps left.
- Place the vegetable shortening over the crumbled anari and mix well until the anari and shortening dissolve. Pour in the milk and knead until you have a soft dough. Cross the dough, cover it, and let it rise for 1 hour. In winter, it might need a little more time. Take a small piece of dough and roll it into a small log. Dip it in the toasted sesame seeds and cut it diagonally into 4-5 pieces.
- Join the pieces and press lightly on the top side in 2 spots with a knife—be careful not to cut all the way through. Place them on a baking sheet lined with non-stick parchment paper and bake in a preheated oven at 180°C for 20 minutes.
