Simit

Method

1. 1

   Mix the dough

   With no heat, mix the flour, yeast and sugar in a large bowl. Stir in the salt, warm water and olive oil, then mix until a rough dough forms, about 3 minutes.

2. 2

   Knead

   Knead on a lightly floured worktop at room temperature for 8 to 10 minutes, until smooth, elastic and springy. If it feels very sticky, add flour a teaspoon at a time.

3. 3

   First rise

   Cover the bowl and leave at room temperature, about 20 to 24°C, for 60 to 75 minutes, until the dough has roughly doubled in size.

4. 4

   Shape the rings

   With no heat, divide the dough into 8 equal pieces. Roll each into a rope about 60 cm long, fold it in half, twist the strands together, then join the ends firmly into a ring, pinching the join well.

5. 5

   Prepare the coating

   Heat the oven to 220°C conventional or 200°C fan. Stir the grape molasses into 120 ml water in a shallow bowl, and spread the sesame seeds on a plate.

6. 6

   Coat the rings

   Dip each ring briefly in the molasses water and let excess drip off. Coat thoroughly in sesame seeds.

7. 7

   Proof the rings

   Set the coated rings on a lined baking tray, cover loosely and leave at room temperature for 20 to 25 minutes, until slightly puffy. They should still feel springy, not doubled.

8. 8

   Bake

   Bake at 220°C conventional or 200°C fan for 18 to 22 minutes, turning the tray once if your oven browns unevenly. They are done when deeply golden, crisp outside and sound hollow when tapped on the base.

9. 9

   Cool and serve

   Cool on a wire rack at room temperature for at least 10 minutes, until the crust firms and the centre finishes setting.

Tips

• Pinch each ring's join firmly so it stays closed in the oven.
• Keep the molasses dip brief and allow excess to drip off so the crust does not turn soggy.
• If the rings brown unevenly, turn the tray once during baking.
• Leave space between the rings on the tray so they bake evenly.

Swaps

• Use honey or date syrup in place of grape molasses.
• Use a neutral oil in place of olive oil.
• Use sesame seeds in a mix of white and black sesame seeds.

Storing

Keep cooled simit in an airtight container at room temperature for up to 2 days; refresh briefly in a warm oven to restore some crispness.