Simit (Turkish Sesame Bread Rings) Recipe
Simit, a beloved Turkish street food, are sesame-coated bread rings baked to golden perfection. Crispy on the outside and soft inside, they are delightful on their own or sliced for sandwiches. This recipe guides you through making authentic Simit using grape molasses and golden sesame seeds for an irresistible flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 26 minutes
- Yield: 8 simits
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Ingredients
Dough Ingredients
- 1/4 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 3/4 cups lukewarm water, divided
- 4 cups (510 g) all-purpose flour
- 2 teaspoons sea salt
Dipping Mixture and Coating
- 1/2 cup grape molasses (or date, fig, or carob molasses)
- 4 tablespoons water (combined with grape molasses)
- 2 cups (5 ounces) golden sesame seeds
Instructions
- Bloom the yeast: Combine 1/4 teaspoon sugar and 1 1/2 cups lukewarm water (90-110°F) in a medium bowl. Stir in the yeast and let it sit for 5 to 8 minutes until foamy, indicating the yeast is active.
- Make the dough: In a large bowl, mix flour and sea salt. Create a well in the center, pour in the yeast mixture, and stir to form a coarse dough.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.
- Preheat oven and prepare stations: Preheat your oven to 400°F. Line two large baking sheets with parchment paper. In a large bowl, whisk grape molasses with remaining 1/4 cup water. Pour sesame seeds onto a large plate and set it beside the molasses mixture.
- Deflate and shape the dough: Punch down the risen dough to release air. Shape it into a ball and divide into 8 equal pieces.
- Cut and stretch the dough: Roll each piece into a 24-inch long rope, applying gentle pressure as you go. Work your hands side by side, rolling and stretching evenly.
- Twist the dough: Fold each rope in half and twist into a two-strand rope. Join the ends to form a circle, pressing firmly to seal. Smooth the sealed area to avoid flat spots. Repeat for all 8 pieces.
- Dip each ring: Submerge each ring completely in the molasses-water mixture. Shake off excess, then roll in sesame seeds to coat both sides thoroughly. Place on prepared baking sheets and let rest 15 minutes to puff slightly.
- Bake: Bake the rings on the preheated sheets for 20 minutes or until deep golden brown and cooked through. Transfer to a wire rack to cool before serving.
Notes
- Visit specialty Mediterranean stores for authentic ingredients like grape molasses and quality sesame seeds.
- If grape molasses is unavailable, substitute with date, fig, or carob molasses, commonly found in Middle Eastern markets.
- Simit pairs wonderfully with savory accompaniments, but also try sweet toppings like jam and honey for a delightful variation.
- Ensure water used for yeast is warm, not hot, to activate the yeast without killing it.
- Allow the dough ample rising time in a warm, draft-free place for best texture and flavor.
