Simit — sesame bread rings
Twisted yeast dough rings dipped in molasses water and coated in toasted sesame.
Active time35 min
Cooking18 min
Total4 h 30 minResting : 3 h 30 min
Add to my week
Loading your week…
Ingredients
- 1 tbsp pomegranate molasses
- 150 ml water for the dough
- 50 ml water for the molasses dip
- 250 g strong white bread flour
- 100 g sesame seeds
- 5 g instant dried yeast
- 1 tsp salt
- 1 tsp sugar
Preparation
Mix the flour, salt and sugar in a bowl. Add the yeast and lukewarm dough water. Knead on the work surface for about 12 minutes, until soft and elastic. Return to the bowl, cover and prove for about 120 minutes, until doubled in size.
150 ml water for the dough250 g strong white bread flour5 g instant dried yeast1 tsp salt1 tsp sugar- mixing bowl
- clean cloth
While the dough rises, toast the sesame in a dry frying pan over medium heat, stirring until golden. Put on a plate. Mix the molasses and dip water in a shallow dish.
1 tbsp pomegranate molasses50 ml water for the molasses dip100 g sesame seeds- frying pan
- spoon
- plate
- serving dish
Divide the dough into equal pieces. Roll into long ropes, fold each rope back on itself and twist the strands. Join the ends to form rings. Dip into the molasses mixture, then the sesame, spreading the seeds over the rings. Put on a baking tray lined with baking paper. Cover and prove for about 60 minutes, until puffy.
- baking tray
- baking paper
- clean cloth
- serving dish
- plate
Near the end of proving, preheat the oven to 200 °C. Uncover and bake for about 18 minutes, until golden. Cool on a wire rack for about 15 minutes before serving.
- oven
- baking tray
- wire rack
Allergens
- Gluten
- Sesame