Daktylies (Traditional Sesame Bread Rings)

20 March 2025
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Serves
3 whole pieces of bread
prepTime
Prep time
30'
totalTime
Total time
180'
Ingredients

For the dough:

  • 2⅔ cups (670 g) lukewarm water
  • 1 packet (11 g) dry yeast
  • 1 teaspoon (5 g) anise seeds
  • ½ teaspoon (2 g) mastic resin granules
  • 1 level teaspoon (2 g) mahlab granules
  • 1 teaspoon (5 g) sugar
  • 5 cups (750 g) strong flour (village-style bread flour)
  • 2 cups (300 g) soft flour ("00" flour)
  • 1½ teaspoons (12 g) salt
  • Pinch of ground cinnamon
  • Pinch of ground cloves

For the coating:

  • 1 cup (150 g) sesame seeds
  • ½ teaspoon (2 g) anise seeds
  • 1 tablespoon (10 g) nigella seeds (black cumin)
Method
  1. For the coating: Place plenty of water in a saucepan and add the sesame seeds. Boil for 3–4 minutes. Rinse thoroughly under plenty of cold water. Drain and spread the sesame seeds onto a kitchen towel. Add anise seeds and nigella seeds, mix well, then wrap in the towel to keep moist.
     
  2. For the dough: In a large bowl or the bowl of a stand mixer, add both types of flour, salt, sugar, mastic resin, mahlab, anise seeds, cinnamon, and cloves. Stir briefly, then add yeast and lukewarm water.
     
  3. Knead with the dough hook in a stand mixer for about 5 minutes or by hand for about 10 minutes until you have a soft, elastic dough. Form the dough into a ball, place in a bowl, and cut a cross shape on top. Cover with plastic wrap or a kitchen towel and set aside to rise for approximately 1 hour.
     
  4. Take the risen dough and knead it again briefly. Divide it into 3 pieces to form three Daktylies. Take one piece and shape it into a thick rope about 30 cm (12 inches) long and 5 cm (2 inches) thick. Place it onto the sesame seed mixture and roll gently to coat it well with sesame seeds.
     
  5. Roll it gently on your work surface again to ensure the seeds stick. With a sharp knife, firmly cut the dough vertically and slightly diagonally into approximately 15 pieces, each about 2 cm wide. Leave the first piece on the left side intact, then join the remaining pieces together, turning each piece over to the opposite side. Leave the last piece intact as well.
     
  6. Carefully transfer the prepared Daktylia onto a baking tray lined with parchment paper. Repeat this step with the other two dough pieces.
     
  7. Cover with a towel and let the Daktylies rise for another hour. To check if they're ready to bake, press your finger gently into the dough—if the indentation bounces back (disappears), they're ready. Another tip: Place a small piece of dough into a cup of room-temperature water at the beginning.
     
  8. When it rises and floats to the surface, this indicates the dough is ready for baking (this test can be done during both the first and second rising periods). Bake in a preheated oven at 180°C (356°F), fan setting, for about 50 minutes or until golden brown.
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