The colour of simit comes not from the oven but from the molasses. The rings of dough are dipped in molasses water and rolled in sesame; the sugar caramelises in the oven and gives that deep brown. Leave the molasses out and what you have is a sesame bun.
Ingredients
For the dough
For coating
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes.
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Knead
Add the oil, salt and flour and knead for 12 minutes, until elastic.
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Prove
Cover and leave for 1 hour, until doubled.
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Shape
Divide the dough into 8 pieces. Roll each into a 60 centimetre rope, fold it in half, twist it and join the ends into a ring.
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Dip in molasses
Mix the molasses with water. Dip the rings into it and lift them out.
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Coat in sesame
Press the wet rings into a tray of sesame seeds to coat them all over.
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Rest
Arrange on a tray and leave for 30 minutes.
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Bake
Bake at 220 degrees for 20 minutes, until deep golden.
Tips
- Do not make the molasses water too strong; too much molasses burns the simit and too little gives no colour.
- The twisting gives simit its texture; a plain ring is just bread.
- Bake hot and briefly; a simit baked long at a low temperature dries out.
Nutrition
Values are per serving and approximate.