These Greek feta-stuffed bread rings (Tyrokouloura) are made with soft homemade yeast dough and filled with crumbled feta cheese. Brushed with egg and coated in grated cheese before baking, they develop a golden crust while remaining soft inside. Perfect for school lunchboxes, office snacks, breakfast, or a homemade savory treat.
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Greek Feta-Stuffed Bread Rings (Tyrokouloura)
12
servings30
minutes30
minutes490
kcal1
hourSoft homemade Greek bread rings filled with feta cheese and topped with grated hard cheese. A practical savory snack for school, work, or breakfast.
Ingredients
- For the Dough
900 g 7 1/2 cups All-purpose Flour
500 g 2 cups +1 tbsp Lukewarm Milk
14 g 1/2 oz Dry Yeast
20 g 1 1/2 tbsp Sugar
2 2 1/4 tsp Large Eggs
60 g 4 1/2 tbsp Corn Oil
- For the Filling
400-500 g 14-17 oz Feta Cheese
- For the Egg Wash and Topping
1 1 Large Egg
40 ml 2 1/2 tbsp Water
Grated Cheese, such as Kefalotyri, Graviera, or Parmesan, for coating
Recipe directions
- Pour the lukewarm milk into the bowl of a stand mixer.
- Add the eggs, corn oil, salt, sugar, and dry yeast.
- Mix briefly to combine.
- Make sure the milk is no warmer than 40°C / 104°F, as excessive heat can damage the yeast.
- Add the all-purpose flour to the mixture.
- Knead using the stand mixer for approximately 3 minutes, or knead by hand for approximately 5 minutes.
- Continue until the dough becomes smooth, elastic, and no longer sticks excessively to your hands.
- The dough should remain soft and pliable.
- Lightly oil a large bowl.
- Shape the dough into a ball and place it inside.
- Using a knife, score a shallow cross on the surface of the dough.
- Cover the bowl with a clean kitchen towel.
- Leave it in a warm place for 30 minutes to 1 hour, or until noticeably risen.
- Transfer the risen dough to a clean work surface.
- Knead it briefly to release some of the trapped air.
- Divide the dough into 12 equal pieces.
- Shape each piece into a smooth ball.
- For evenly sized bread rings, use a kitchen scale if available.
- Lightly flour your work surface.
- Roll each dough ball into an oval shape.
- The dough should be thin enough to roll around the filling but not so thin that it tears.
- Place some crumbled feta along one short end of the oval dough.
- Distribute the cheese evenly, leaving a little space around the edges.
- Roll the dough around the feta to create a filled rope.
- Press the edges firmly to seal the filling inside.
- Make sure the seam is properly closed.
- Gently twist the filled dough rope.
- Bring the two ends together to create a ring.
- Press the ends firmly to seal them.
- Repeat with the remaining dough and feta.
- Line a baking sheet with parchment paper.
- Place the shaped bread rings on the prepared sheet, leaving space between them.
- In a shallow bowl, whisk together the egg and water.
- Place the grated hard cheese in a separate shallow dish.
- Carefully dip each bread ring into the egg mixture.
- Then coat it with the grated hard cheese.
- Return the coated bread rings to the parchment-lined baking sheet.
- Preheat the oven to 180°C / 355°F, using conventional top-and-bottom heat.
- Bake for approximately 25–30 minutes, until the bread rings are golden brown and cooked through.
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Homemade Greek Feta-Stuffed Bread Rings (Tyrokouloura)
Greek savory breads and pastries are a familiar part of everyday food culture, from bakery breakfasts to homemade school snacks.
Among them, Tyrokouloura are especially practical because they combine soft bread dough with a flavorful cheese filling.
This recipe uses a simple yeast dough made with milk, eggs, flour, and corn oil.
Each portion is rolled out, filled with feta cheese, twisted, and shaped into a ring.
Before baking, the rings are coated with egg wash and grated hard cheese, creating a savory golden crust.
The result is a satisfying homemade snack that can be prepared in advance and enjoyed throughout the day.
Frequently Asked Questions
Yes. Fresh yeast can be substituted, but the quantity should be adjusted according to the manufacturer’s conversion guidance.
Yes. A mild olive oil can replace corn oil, although it will give the dough a more pronounced flavor.
Yes. You can combine feta with another cheese, but the flavor and moisture content may change.
Yes. The dough can be refrigerated for a slower rise, although the fermentation time and handling will differ from the original recipe.
Yes. Cool completely, wrap well, and freeze for longer storage.