Simit Bread Sesame Rings Recipes

Steps:

• Combine flours, salt and optional mahlab in a large bowl or the bowl of a stand mixer fitted with the paddle and stir together or mix at low speed until combined. Dissolve yeast in water. Add agave syrup or honey and stir together.
• At low speed, add water and yeast mixture to flour and mix for 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and mix dough (or knead by hand) for about 5 minutes. Dough will be stiff and slightly sticky. Let sit for 5 minutes.
• Lightly oil work surface and shape dough into a ball. Clean, dry and lightly oil mixing bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic (plastic should not be touching dough) and let rise at room temperature for about 3 hours, until doubled.
• Line 2 baking sheets with parchment and lightly oil parchment. In a wide bowl, combine pomegranate or grape molasses and 1/4 cup water and stir together, or beat egg with 2 tablespoons water.
• Turn dough onto a lightly oiled work surface and shape into a ball. Divide into 8 to 10 equal pieces and shape each piece into a ball. Cover loosely with plastic and let sit for 20 minutes. Roll out each piece into a rope, approximately 12 to 14 inches long. Holding one end of the rope, twist it a few times, then join ends together, overlapping by about an inch and pinching together so they stay connected. The hole should be about 2 to 2 1/2 inches. Dip into molasses solution or egg, coating both sides well, then dip into sesame seeds, flip over and coat other side. Place on baking sheets, allowing at least 1 inch of space between rings. Cover loosely with plastic and let rest for 20 to 30 minutes. Meanwhile heat oven to 400 degrees with the rack arranged in the middle. Place a pan on the bottom of the oven.
• Carefully pour 1 cup of water into the tin on the floor of the oven. Bake each sheet on the middle rack of the oven for 30 to 35 minutes (you can refrigerate the second baking sheet while the first one is baking to prevent the rings from rising too much), flipping the rings over so they don't brown too much on one side after 15 to 20 minutes, and if desired, brushing with egg white halfway through. Another way to prevent too much browning on the bottom is to slide another baking sheet under baking sheet (if you have enough of them to spare). Remove pan of water after 10 minutes. Rings should be dark brown and respond to tapping on the bottom with a hollow sound. Remove from heat and cool before eating.

Steps:

• Preheat the oven to 400F (200C).
• In a bowl, mix the flour and salt together, and make a well in the middle.
• Melt the margarine/butter, then mix with the oil, milk, water and egg.
• Pour the egg mixture into the well in the flour, and mix well to form a dough.
• Shape the dough into rings about 4" in diameter.
• Grease baking sheet, and lay the rings on it.
• Brush the rings with milk and sprinkle with sesame seeds.
• Bake in the preheated oven for about 30 minutes, or until golden brown.
• I think these are best eaten hot or while still warm.

Steps:

• Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.
• Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.
• Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.
• When the breads have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.

Steps:

• 1. Add the sugar and 1/4 cup lukewarm water in a small bowl, then sprinkle over the yeast.
• 2. Set yeast mixture sit for 8 minutes, (until foamy) then add another 1 1/4 cups of lukewarm water.
• 3. Combine the flour and salt in a bowl, then add the yeast mixture and stir to form a coarse dough.
• 4. Turn out onto a lightly floured surface and knead for 8 minutes, or until the dough is smooth and elastic.
• 5. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat well.
• 6. Cover with plastic wrap and set aside in a warm, place for 1 hour, or until doubled in size.
• 7. Preheat the oven to 425 F and line a large size baking tray with baking paper.
• 8. Punch down the dough on a lightly floured work surface and divide it into 10 even sized pieces.
• 9. Combine the Pekmez with 1/3 cup of water in a large bowl and set aside.
• 10. Place the sesame seeds on a large plate.
• 11. Working with one piece of dough at a time, use your hands to roll the dough out to make 22″ long ropes.
• 12. Fold in half so that the two ends align, then lift off the board and use your hands to twist each rectangle into a two stranded "rope".
• 13. Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal.
• 14. Repeat with the remaining dough. (10 rope circles)
• 15. Next you will dip each ring, into the Pekmez mixture, making sure to completely coat the dough, then drain well and toss in the sesame seeds, remember to be gentle.
• 16. Transfer the Simit bread to the prepared tray and set aside at room temperature for 20 minutes, to puff slightly.
• 17. Bake in the oven for 18 minutes, or until deep golden and cooked through.
• 18. Now transfer the bread to a wire rack to cool.