Greek Koulouri ! gluten free

• Use the mixing bowl from your mixer. Add the water and yeast and mix with a spoon until the yeast has dissolved. Let it rest for 5-6 minutes until the yeast becomes foamy.
• Combine in a bowl the tahini and the extra virgin olive oil
• Add the rest of the ingredients to the mixing bowl (Schar Mix B Gluten Free Bread Mix flour,  sugar salt and tahini + extra virgin olive oil mix). 
• Beat them, using the hook attachment, on medium/high for about 7-8 min
• Grease a bowl with oil and add the dough.  Place in an oven at 30*C (fan) with a bowl of water (or with set your oven to 30% humidity) for about 45min until it doubles in size.
• Remove from oven and preheat the oven to 200*C (fan)
• For the syrup topping, combine the water, sugar, honey and mix until all ingredients dissolve.
• Place the sesame seeds in a separate bowl.
• Add some flour on your working surface before setting down the dough. Cut into about 7 pieces
• Form smooth balls. Knead each ball by hand, into a long roll and bring the two edges together to form a circle. (ideally all are similar size and shape!) 
• Dip each Koulouri into the bowl with the syrup and directly into the bowl with sesame seeds.
• Place on a pan that has been lined with parchment paper.
• Bake for about 20-15min minutes, until golden.
• To eat hot or at room temperature, and to serve as is or with different cheeses, dips or jam!

Gluten Free!