Preparation time: 20'
Waiting time : 25’
Cooking time: 10' -12’
Portions: 4-6
Ingredients
For the bites
300 gr. flour for all uses
1 tsp. fine salt
25 gr. sugar
20 gr. olive oil
20 gr. honey
1 tbsp. herbal butter
160 gr. water
20 gr. fresh yeast
Sesame seeds (plenty)
For the mustard dip
100 gr. Μustard Mild KYKNOS
50 gr. Mayonnaise Premium KYKNOS
2 tbsp. yoghurt
2 tbsp. honey
2 tbsp. apple cider vinegar
Salt, white pepper
½ tsp. paprika flakes, for serving
For the ketchup dip
200 gr. Ketchup 0% Added Sugar KYKNOS
3 tbsp. grape molasses
1 tsp. paprika flakes
1 tsp. cayenne pepper
1 tsp. garlic powder (optional)
Salt
Preparation
For the bites
Pour all the ingredients, except the yeast, into the mixer bowl and work the ingredients for 10’ until the salt and sugar melt and all the ingredients incorporate.
After 10’ and without stopping the mixer, I crush the yeast in the bucket and continue beating for another 10’ until the yeast is “absorbed” and a soft dough is created. Let the dough rest for 10’.
Preheat the oven to 200ο C on the resistances.
Shape the dough into strings and cut into small bites. I dip the bites in a bowl of water and “roll” them in the sesame seeds. I transfer them to a sheet lined with non-stick paper and leave them for 15’. I bake the bites for 10’-12’.
For the dips
Put the ingredients of each dip in a bowl and mix well. Serve with the bites of Thessaloniki sesame bun.