Simit

Ingredients

• 500g strong white bread flour
• 7g instant yeast
• 1.5 tsp salt
• 1 tsp sugar
• 300ml lukewarm water
• 2 tbsp sunflower oil
• 100ml grape molasses (uzum pekmezi), or pomegranate molasses at a pinch
• 150ml water for the dip
• 200g white sesame seeds

Before you cook

• Whisk the flour, yeast, salt and sugar together in a large bowl.
• Add the lukewarm water and oil and mix to a shaggy dough.
• Knead on the worktop for 10 minutes until the dough is smooth, firm and springs back when pressed.
• Cover the bowl and prove in a warm place for 60 to 90 minutes until doubled.
• Stir the grape molasses into the 150ml water in a wide shallow bowl.
• Spread the sesame seeds in a second wide shallow bowl.

Steps

1. Heat the oven to 220C and line two baking trays with baking paper.
2. Turn out the risen dough and divide it into eight equal pieces.
3. Cut one piece in half so you have two smaller lumps.
4. Roll each lump under your palms into a rope about 50cm long and as thick as your finger.
5. Lay the two ropes side by side and twist them around each other along their whole length.
6. Bring the ends of the twisted rope together to form a ring and pinch the join firmly, rolling it under your palm to seal.
7. Shape the remaining dough into rings the same way.
8. Dip a ring fully into the molasses water, turning it so every surface is wet, and let the excess drip off.
9. Drop the wet ring straight into the sesame seeds and press both sides so it is thickly coated.
10. Set the coated ring on a lined tray and repeat with the rest, leaving space between them.
11. Rest the shaped simit uncovered for 20 minutes.
12. Bake for 18 to 22 minutes, until the sesame is toasted and the rings are a deep burnished brown.
13. Cool on a rack for 10 minutes and eat while still warm, with white cheese and black tea.