Best 3 Simit Turkish Bread Rings Recipes

SIMIT - TURKISH SESAME BREAD RINGS

Steps:

• Place a baking or pizza stone in the oven (if you have one) and preheat the oven to 250 C (480 F).
• Mix the yeast and water. Leave for a few minutes for the yeast to activate.
• Mix the flour and salt. Add the water and yeast mixture. Mix well and knead until the dough keeps together well, 5-6 minutes. The dough should be smooth, but not as soft as a regular bread dough. Cover and set aside to proof for 30 minutes.
• Mix the grape molasses, water and 1 Tbsp white flour in a large, flat bowl. Prepare a plate of toasted sesame seeds. If you only have white (raw) sesame seeds, toast them in a dry pan until golden, stirring or shaking the pan regularly, taking care not to burn any of the seeds. This only takes a few minutes.
• Cut the dough into 12 equally sized pieces. Roll each piece into long sausages. I don't use extra flour for this purpose, but if you find the dough too sticky, sprinkle a thin layer of flour on the surface.
• Take two dough sausages and place them alongside one another. Squeeze the ends together and roll the ends in opposite directions, causing the two sausages to braid and intertwine. Squeeze the two ends together to form a ring. Repeat with the remaining dough sausages.
• Dip the simits into the grape molasses mixture until covered all over. Cover with sesame seeds until you cannot get another seed to hang onto it. Stretch the dough a little as you do this to ensure the simit is as even as possible. Place the ready simits on a piece of baking parchment.
• Flatten the simits ever so slightly before placing in the hot oven. Bake in two rounds until cooked through and golden brown on the outside, 12-15 minutes, a little longer if you don't have a baking or pizza stone. Keep watching and turn the heat down if the simit looks like it might burn.
• Leave to cool on a cooling rack, but not for too long! Unlike bread, simit is best when eaten while still warm.

SIMIT (TURKISH BREAD RINGS)

Steps:

• Preheat the oven to 400F (200C).
• In a bowl, mix the flour and salt together, and make a well in the middle.
• Melt the margarine/butter, then mix with the oil, milk, water and egg.
• Pour the egg mixture into the well in the flour, and mix well to form a dough.
• Shape the dough into rings about 4" in diameter.
• Grease baking sheet, and lay the rings on it.
• Brush the rings with milk and sprinkle with sesame seeds.
• Bake in the preheated oven for about 30 minutes, or until golden brown.
• I think these are best eaten hot or while still warm.

SIMIT BREAD

Steps:

• Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.
• Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.
• Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.
• When the breads have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.