Скачать или смотреть Sesame Bread Rings (Turkish Simit)

Simit is a circular bread that is dipped in molasses and toasted sesame seeds. Make some today and enjoy the crunchy crust and fluffy middle.

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Ingredients

4 cups all purpose flour
1 tbsp sugar
2 tsp instant yeast
1 tsp salt
1 1/2 cup warm water, plus 1-2 tbsp more if needed
1/4 cup vegetable oil

Assembly
1/4 cup grape molasses (See Note 1)
1/4 cup water
2 cups sesame seeds, toasted (See Note 2)


Instructions

In the bowl of a stand mixer sift in the flour then add the sugar, yeast and salt. Make a small well in center and add the wet ingredients (warm water and vegetable oil).

Mix using a dough hook until the dough comes together. If the dough is not coming together, add a tablespoon of water.

Knead the dough using the dough hook for about 8 minutes until it's no longer sticky. The dough should completely clean the inside of the bowl.

Cover with linen towel and let it rise for 1 hour (it doubles in size).

Place sesame seeds in large shallow dish. Whisk together the molasses with water. Set both aside.

After 1 hour, punch the dough down and divide it into 16 pieces. Roll out 2 pieces into 20 inch tubes (like a breadstick).I first form the dough piece into a rectangle shape and starting from the center using both hands open, press and roll to yourself while spreading fingers to stretch dough. Repeat over and over along the dough to form long pieces.

Lay them parallel to each other. Pinch each end together to hold and then twist the dough in opposite directions to make spiral twist. Bring both the ends together and pinch them to make a ring. Set aside on parchment lined baking sheet.Repeat with the remaining 14 pieces to make 7 more rings.

Using one hand dip each ring in molasses mixture, turning to coat then in sesame seeds. Be sure to completely coat in sesame seeds. Place on a baking sheet and repeat with remaining rings.

Cover loosely with linen towel and let it rise for another 20 minutes. Preheat the oven to 400°F.

Bake for 14 minutes until golden brown. Best eaten after cooled slightly or allow to cool completely and store in airtight container or wrap in bag and seal.

Notes

1. Traditionally grape molasses is used, but I have also used pomegranate molasses.
2. If you do not have toasted sesame seeds, toast the sesame seeds in a pan over medium heat, until golden, for several minutes.

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