Simit Sesame Rings
Turkish street bread: twisted dough rings dipped in thinned grape molasses and pressed into sesame seeds, baked until the crust is dark and the seeds toast through.
- 1
Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm water (about 105°F) and the olive oil and stir to a rough dough.
- 2
Knead 8 to 10 minutes on a lightly floured counter until smooth and elastic, tacky to the touch but not sticking to your hands.
- 3
Cover and proof in a warm spot for 1 hour, until doubled and a poked indent springs back slowly.
- 4
Divide into 8 pieces. Roll each into a rope about 26 inches long, fold it in half, and twist the two strands around each other 4 or 5 times.
- 5
Bring the ends together into a ring roughly 5 inches across and pinch the join firmly so it cannot open in the oven. Repeat with the rest.
- 6
Whisk the grape molasses with the 1/2 cup water in a shallow bowl until pourable. Spread the sesame seeds in a second shallow bowl.
- 7
Dip a ring in the molasses, lift and let it drip for a few seconds, then press both sides into the sesame until heavily coated. Set on parchment-lined baking sheets.
- 8
Rest the rings uncovered for 25 minutes while the oven heats to 425°F.
- 9
Bake 18 to 22 minutes, until the crust is deep reddish brown, the sesame smells toasted, and the rings feel light and firm. Cool 10 minutes before eating.
Ingredients
- 4 cups all-purpose flour (520 g)
- 2 1/4 teaspoons instant yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 1/4 cups warm water
- 2 tablespoons olive oil
- 1/2 cup grape molasses
- 1/2 cup water, for thinning
- 1 1/2 cups toasted sesame seeds
Instructions
- 1
Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm water (about 105°F) and the olive oil and stir to a rough dough.
- 2
Knead 8 to 10 minutes on a lightly floured counter until smooth and elastic, tacky to the touch but not sticking to your hands.
- 3
Cover and proof in a warm spot for 1 hour, until doubled and a poked indent springs back slowly.
- 4
Divide into 8 pieces. Roll each into a rope about 26 inches long, fold it in half, and twist the two strands around each other 4 or 5 times.
- 5
Bring the ends together into a ring roughly 5 inches across and pinch the join firmly so it cannot open in the oven. Repeat with the rest.
- 6
Whisk the grape molasses with the 1/2 cup water in a shallow bowl until pourable. Spread the sesame seeds in a second shallow bowl.
- 7
Dip a ring in the molasses, lift and let it drip for a few seconds, then press both sides into the sesame until heavily coated. Set on parchment-lined baking sheets.
- 8
Rest the rings uncovered for 25 minutes while the oven heats to 425°F.
- 9
Bake 18 to 22 minutes, until the crust is deep reddish brown, the sesame smells toasted, and the rings feel light and firm. Cool 10 minutes before eating.