Simit (Turkish Sesame Bread Rings)
Inspired by techniques from NYT Cooking.
Twisted yeasted rings dipped in molasses water, rolled thickly in sesame and baked until crisp.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flours, yeast, sugar and salt, add the water and oil and knead 10 min until smooth and springy.
- 2
Rise. Cover and leave in a warm place about 1 h until doubled.
- 3
Shape. Divide into 6, roll each into a 50 cm rope, fold in half and twist, then join the ends into a ring and pinch well.
- 4
Coat. Stir the molasses and water in one dish and put the sesame in the other; dip each ring in the molasses mix, let it drip, then press all over in sesame.
- 5
Prove. Set on the lined trays, stretch each ring to about 15 cm across and rest 15 min. Heat the oven to 220 °C (200 °C fan).
- 6
Bake. Bake 15-18 min until deep brown and crisp; cool on a rack.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- 2 shallow dishes
- 2 baking trays
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 542 kcal |
| Protein | 15.1 g |
| Carbohydrate | 81.7 g |
| of which sugars | 15.4 g |
| of which free sugars | 15 g |
| Fat | 18.5 g |
| of which saturates | 2.6 g |
| Fibre | 6.6 g |
| Salt | 1.25 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
