Simit Sesame Breakfast Ring
A traditional Turkish sesame-crusted bread ring with a crispy exterior and chewy interior, made entirely plant-based. Plan ahead: allow 1 hour 30 minutes for the dough to rise.
Ingredients
- 4 cups bread flour (or all-purpose flour)
- 2 tsp instant yeast
- 2 tsp granulated sugar
- 1 tsp fine salt
- 1 1/2 cups warm water (about 110 F)
- 2 tbsp olive oil
- 1/4 cup grape molasses (or pomegranate molasses)
- 1/4 cup water (for molasses dip)
- 1 cup raw white sesame seeds
Instructions
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1
Combine 4 cups bread flour (or all-purpose flour), 2 tsp instant yeast, 2 tsp granulated sugar, and 1 tsp fine salt in a large bowl and whisk together.
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2
Add 1 1/2 cups warm water (about 110 F) and 2 tbsp olive oil to the dry ingredients. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
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3
Preheat oven to 425 F. Line two baking sheets with parchment. Stir together 1/4 cup grape molasses (or pomegranate molasses) and 1/4 cup water (for molasses dip) in a shallow bowl. Spread 1 cup raw white sesame seeds in a separate shallow bowl or plate.
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4
Punch down the dough and divide into 8 equal pieces. Roll each piece into a rope about 20 inches long, then bring the ends together and twist to form a ring, pinching the ends firmly to seal.
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5
Working one at a time, dip each ring in the molasses mixture, letting excess drip off, then press both sides into the sesame seeds to coat generously. Place on the prepared baking sheets.
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6
Let rings rest uncovered for 15 minutes. Bake for 22 to 25 minutes, rotating the pans halfway through, until deep golden brown and the sesame seeds are toasted. Cool on a wire rack for 10 minutes before serving.