For sugar-water

1. Put sugar into water and stir, until the sugar melts.

For koulouria

1. Put the water, the yeast and the sugar into the mixer's bowl and beat slightly. Wait for 5 minutes.

2. Add tahini and molasses, the 2 kinds of flour and the salt.

3. Knead using the hood attachment in the lowest speed, for 5 minutes, until the dough doesn't stick around the bowl.

4. Transfer the dough to your working surface and knead by hand for 2-3 minutes, shaping into a round.

5. Put the dough in a bowl and cover it with a plastic wrap. Let it prove for 90 minutes, at room temperature.

6. When ready, divide in 8 pieces and shape rounds.

7. Roll out each round in strips and attach the two edges, as seen on the video.

8. Dip the koulouri in the sugar-water, then in the sesame and place them on a non-stick baking paper, in the baking pan.

9. Each baking pan takes 4 koulouria. So let the first 4 prove for 20 minutes.

10. Prepare the other 4 koulouria and let them prove.

11. When the first 4 are ready, bake over preheated oven at 200℃ on the resistors, in the middle of the oven, for 25-26 minutes. When ready, remove and bake the other 4.