Prep 40 min - cook 20 min - serves 8
Turkish Sesame Simit Rings
Twisted bread rings dipped in grape molasses before their sesame crust, which is what makes them lacquer rather than merely stick.
Before you cook
The molasses dip is not for sweetness. It is what makes the crust darken and lacquer in the oven, and water alone will not do it.
Press the rings hard into a deep bed of seeds. A light sprinkle falls off in the oven and leaves bald patches.
Method
Mix the yeast and sugar into the warm water and leave until foaming.
Combine the flour and salt, then add the yeast water and the oil.
Knead for ten minutes until the dough is smooth and springs back slowly.
Prove covered in a warm place for one hour, until roughly doubled.
Divide into eight pieces and roll each into a long thin rope.
Fold each rope in half and twist the two strands around each other.
Join the ends into a ring, pinching firmly so they do not unravel.
Thin the molasses with equal water and dip each ring completely.
Press both sides hard into the sesame seeds to load the crust.
Bake at 220C for twenty minutes until deep brown and hollow-sounding.
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