Kandil simidi should not be confused with the leavened kind: there is no yeast here, there is baking powder, and the result is crisp rather than soft. Mahlep is not optional either; it is the only thing that gives that smell.
Ingredients
For the dough
For the top
Method
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Whisk the liquids
Whisk the oil, milk, egg and sugar.
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Add the dry ingredients
Add the flour, baking powder, mahlep and salt to make a dough that does not stick to your hand. Do not over-knead.
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Shape
Take walnut-sized pieces, roll them into finger-thick ropes and join into rings.
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Coat in sesame
Dip the rings in egg yolk and then in sesame seeds.
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Bake
Space them out on a tray and bake at 180 degrees for 25 minutes, until golden.
-
Cool
Cool them on the tray; soft when hot, they turn crisp as they cool.
Tips
- Do not over-knead the dough; with no yeast, long kneading only makes them hard.
- Do not leave out the mahlep, as that smell is what separates kandil simidi from simit.
- Do not taste them before they cool; the crispness arrives as they cool.
Nutrition
115
kcal
3 g
Protein
5 g
Fat
15 g
Carbs
3 g
Sugar
1 g
Fibre
Values are per serving and approximate.