Simit

By susanwadle

Ingredients

• Dough
• 3 1/2 teaspoon active dry yeast
• Pinch of sugar
• 1/4 cup warm water
• 4 cups unbleached all-purpose flour
• 1 1/4 teaspoon salt
• 1 About 1 cup lukewarm water
• 2 tablespoon molasses
• 1 cup water
• Topping
• 2-3 cups sesame seeds

Details

Servings 1
Adapted from yelda.remgo.com

Preparation

Step 1

Dissolve the yeast and sugar in ¼ cup warm water and let stand 10 minutes in a warm place until frothy.

Mix flour, yeast mixture, salt and water. Knead at least 15 minutes by hand, or 10 minutes by heavy-duty mixer, until the dough is very smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours.

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 ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet and let rest 1 hour.

Preheat the oven to 550°F 30 minutes before baking. Put a few cups of water in an ovenproof pan and place it in the oven.

Take each ring and rotate it gently through your hands, enlarging it into a 7 inch circle. Place the rings back on the baking sheet and let rest for 15 minutes or until well puffed.

They are their best eaten fresh out of the oven. They will be good all day. You can also reheat them wrapped in foil to freshen them.