June 21, 2014

This is a mildly sweet greek bread swirl with grape syrup and sesame seeds. In Greece they sell it as snacks alongside the road.

I adapted a few things from the recipe I was given. Otherwise I would have ended up with a little swirl of charcoal. Also the grape syrup turned out to be a bit tricky. First time around I could have made a grape lollypop – no way I could have glazed a bun with that.

Making the grape syrup yourself takes a while [so check out if you can get a store bought one] but for the rest this recipe is fairly easy and fast to make.


  • 0.5 cups water
  • 0.3 cups milk
  • 0.25 cups greek yoghurt
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1.25 cups all purpose flour
  • 1.25 cups whole wheat flour
  • 0.5 teaspoons salt
  • 0.5 teaspoons ginger powder
  • 1 package yeast


  • 0.5 cups sesame seeds
  • 0.3 cups grape syrup [see recipe below]


_ toast sesame seeds in a skillet over medium heat [stirring constantly until seeds get golden brown and release their aroma]

_ heat water and milk together [until lukewarm]

_ combine all ingredients [but sesame seeds and grape syrup] in a bowl

_ knead until you get a smooth dough [about 10 minutes – dough should be on the sticky side]

_ divide into 6 equal portions


_ roll each piece into a 50-55 cm long rope

_ bring the ends together and braid the two strands


_ form a ring and press the edges together


_ place the rings onto a baking sheet


_ glaze with grape syrup


_ sprinkle generously with the sesame seeds


_ cover with a kitchen towel and let rise for 30-45 minutes

_ preheat oven to 220°C

_ bake for 10-15 minutes [until golden brown]

_ cool and serve at room temperature



I don’t know if you can call it a recipe when you only have one ingredient. But it involves a blender and a pan – so I guess it counts.

The tricky part here is to not cook it too long – otherwise you will end up with hard candy. Funny enough this syrup doesn’t taste like grapes at all – but has a very strong plum flavor! It’s yummy with cheese or other savory dishes as well as on yoghurt or ice cream.

If you use 1 cup mashed up grapes you will end up with about a third the amount of syrup.



_ blend grapes

_ strain through sieve

_ strain through coffee filter

_ heat juice in a large saucepan

_ bring to a boil and skim off the foam

_ simmer until you get a syrupy consistency

[syrup will get a lot thicker when cooled down – you should end up with the consistency of honey]

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