Simitturkishbreadrings Recipes

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:

• 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:

• Mix the sponge ingredients, except the flour together and set aside until foamy, about 15 minutes.
• Add the flour and combine well.
• Cover with a tea-towel or loosely with plastic wrap and set aside overnight. Don't cover the sponge tightly because the air inside with become anoxic and the yeast will die.
• The following day, mix the second lot of yeast, water and honey/sugar together until foamy then add the remaining ingredients except the sesame seeds or nigella seeds and egg then knead until the dough is smooth and very elastic.
• Add more flour if the dough is too wet. It should be slightly damp but silky smooth. About 20 Minutes.
• Once the dough is the right consistency, ball up and place in an oiled bowl covered with a tea-towel or loosely with plastic wrap for 3+ hours or until the dough has doubled in size.
• Punch down the dough then kneed again for another 10 minutes or so.
• Divide into six pieces and roll out to the desired shape, quite thinly and put on a greased baking tray and put in a warm place for an hour or more until the dough has risen significantly.
• Pre-heat your oven to 250ºC.
• Brush with an egg wash and sprinkle over the sesame or nigella seeds.
• Bake in the oven for 10-15 minutes until the crush is golden.