Simit (Sesame-Crusted Bread Rings)

Name: Simit (Sesame-Crusted Bread Rings)
Yield: 6
Cuisine: Turkey
Ingredients: Bread flour, plus extra for dusting — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 1 tsp; Salt — 1 1/2 tsp; Warm water — 300 ml (1 1/4 cups); Olive oil — 2 tbsp (30 ml); Grape or date molasses (pekmez) — 3 tbsp; Water, for the molasses wash — 150 ml (2/3 cup); Sesame seeds — 150 g (1 1/4 cups)

The Quirky Foodster Team

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Servings

Ingredients

Bread flour, plus extra for dusting — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 1 tsp
Salt — 1 1/2 tsp
Warm water — 300 ml (1 1/4 cups)
Olive oil — 2 tbsp (30 ml)
Grape or date molasses (pekmez) — 3 tbsp
Water, for the molasses wash — 150 ml (2/3 cup)
Sesame seeds — 150 g (1 1/4 cups)

Method

Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and olive oil, and mix into a dough.
Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for about 1 hour, until doubled.
Punch down the dough and divide into 8 pieces. Roll each piece into a long rope about 50 cm (20 in) long, then fold in half and twist the two strands together before joining the ends to form a ring.
Whisk the molasses into the 150 ml water in a shallow dish. Spread the sesame seeds on a separate plate.
Dip each dough ring first into the molasses wash, then press into the sesame seeds to coat generously on all sides.
Arrange on a baking tray, cover loosely, and let rise for a further 20–25 minutes.
Bake at 220°C (425°F) for 18–20 minutes until deep golden brown and crisp.
Cool on a wire rack before serving.

Introduction: Simit are ring-shaped breads coated in a molasses wash and toasted sesame seeds, sold from street carts
across Turkey since Ottoman times and eaten at any time of day, often alongside tea or cheese.

Cultural Background: Simit are ring-shaped breads coated in a molasses wash and toasted sesame seeds, sold from street carts
across Turkey since Ottoman times and eaten at any time of day, often alongside tea or cheese.

Tips: Twisting the two dough strands together gives simit its characteristic ridged texture, which helps the sesame seeds stick. Pressing firmly into the sesame seeds ensures a generously coated crust rather than a sparse one.

Variations: Fill split simit with cream cheese or Turkish helva for a snack. Make smaller rings for bite-sized versions. Naturally vegan and vegetarian.

Storage: Store at room temperature in a paper bag for a day, or freeze for up to a month.

Reheating: Warm in a 180°C (350°F) oven for 5 minutes to re-crisp the crust.

FAQs:

Q: What is pekmez?

A: A thick, unrefined molasses made from grape or date juice, used in Turkish baking and cooking; date or grape molasses are good substitutes if unavailable.

Q: Can I use honey instead of molasses?

A: Honey can work as a substitute, though it gives a milder flavour and lighter colour than pekmez.

Q: Why twist the dough?

A: It creates the ridged surface that's part of simit's signature look and helps the sesame coating adhere.