Put sugar into water and stir, until the sugar melts.
For koulouria
Put the water, the yeast and the sugar into the mixer's bowl and beat slightly. Wait for 5 minutes.
Add tahini and molasses, the 2 kinds of flour and the salt.
Knead using the hood attachment in the lowest speed, for 5 minutes, until the dough doesn't stick around the bowl.
Transfer the dough to your working surface and knead by hand for 2-3 minutes, shaping into a round.
Put the dough in a bowl and cover it with a plastic wrap. Let it prove for 90 minutes, at room temperature.
When ready, divide in 8 pieces and shape rounds.
Roll out each round in strips and attach the two edges, as seen on the video.
Dip the koulouri in the sugar-water, then in the sesame and place them on a non-stick baking paper, in the baking pan.
Each baking pan takes 4 koulouria. So let the first 4 prove for 20 minutes.
Prepare the other 4 koulouria and let them prove.
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.