Simit

Seseme Coated Bread Rings 

• 1 pinch Sugar
• 3 tsp. Active-dry Yeast
• 4 c. (or more) Flour
• 1 ½ tsp. Salt
• ½ c. Pekmez (molasses-like syrup, see note at bottom)
• 1 ½ c. Sesame Seeds

1. Combine Sugar, Yeast, and ¼ cup lukewarm Water in a small bowl. Set aside for about 8 minutes, or until foamy, then gently stir in another 1 ¼ cups lukewarm Water.
2. Add Flour and Salt and stir to form a coarse dough.
3. Turn out onto a lightly floured surface and knead for 6-7 minutes, or until the dough is smooth and elastic.
4. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat.
5. Cover with plastic wrap and set aside in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 425^oF and line a large size baking tray with baking paper.
7. Gently knead the dough on a lightly floured surface and divide it into 10 even sized pieces.
8. Combine the pekmez with 1/3 cup Water in a large bowl.
9. Place the sesame seeds on a large plate.
10. Working with one piece of dough at a time, use your hands to roll the dough out to make 22″ long ropes. Fold in half so two ends align and twist into a two stranded “rope”.
11. Place back on the work surface and join the ends together to make a circle or ring, pressing the ends firmly together to seal. Repeat with the remaining dough to make 10 rope rings.
12. Dip each ring, first into the pekmez mixture, immersing completely to coat, then drain well.
13. Place on the plate of sesame seeds, turning gently to coat.
14. Transfer to the prepared tray and set aside at room temperature for about 20 minutes, to rise slightly.
15. Bake in the oven for 15-18 minutes, or until deep golden and cooked through.
16. Transfer to a wire rack to cool. Simit are best eaten on the day of making but will keep, frozen in an airtight container, for up to 1 month.

* Note: Pekmez is a molasses-like syrup made from grapes. It is available in Middle Eastern grocery stores throughout the US.