Turkish Sesame Rings (Simit)

By stancec44

In NYC, at Simit & Smith, simit are available in two shapes, a thin ring or a small oval loaf, and are stuffed with such varied fillings as black olive paste and Kasseri cheese, Nutella and banana, and peanut butter and fig jam. Also, sandwich-like versions, including thinly sliced turkey, Dijon and Gruyère or the epic egg salad, lightly dressed with mayonnaise and spiced with zippy sumac and paprika.

Ingredients

• For the Dough:
• 3 + 1/2 teaspoons active dry yeasts
• Pinch of sugar
• 1/4 cup warm water
• 4 about 4 cups unbleached all-purpose flour
• 1 + 1/2 teaspoons salt
• 1 About 1 cup lukewarm water
• 1/2 cup molasses (in Turkey: pekmez)
• 1/2 cup water
• For the Topping:
• 2 cups sesame seeds

Details

Servings 8

Preparation

Step 1

NOTE: this has been altered to cook on baking sheets, but you can and should probably do these on baking tile or stone.

Dissolve the yeast and sugar in 1/4 cup warm water and let stand 10 minutes in a warm place until frothy. Place the flour on the work surface, make a well in the center, and put in the yeast mixture, salt, and 1 cup lukewarm water. Gradually work in the flour to make a stiff dough (you may not need all of the flour). If you have a heavy-duty mixture, it is best to knead 10 minutes with the dough hook. By hand, knead at least 15 minutes, until the dough is smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.

Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 8 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes.

Roll each ball into a 14-inch long rope. Hold down one end of the rope with one hand while twisting it with the other. Then form this twisted rope into a long ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet or a work surface (I use marble countertop) and let rest 1 hour.

Dust 4 baking sheets with some cornmeal. Set aside.

Dissolve the molasses in water in a bowl. Put the sesame seeds in a plate and set it next to molasses water. Dip each simit in molasses water first, then in the sesame seeds, making sure the simit is completely and thickly coated with the seeds on all sides.

Place 2 rings on each baking sheet. Take each ring and rotate it gently through your hands, enlarging it into a 7-inch circle. Or, if it is easier for you, let the simit sit on the baking sheet and simply stretch it in all directions. Let the simits rest for 30 minutes or until well puffed.

Preheat the oven to 390F.

Bake 2 baking sheets at at time, about 15 to 20 minutes, until rich brown in color. Simit is best eaten fresh out of the oven. They will be good all day. You can also reheat them wrapped in foil to freshen them.