Simit

Let's Cook

1. Step 1.

   In a large bowl, combine 500g plain flour, 310g water, 5g fresh yeast, and 5g fine salt. Mix thoroughly until a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let rest for 10 minutes.

2. Step 2.

   Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Since plain flour has lower protein, the dough won't be as stretchy as bread dough. Place back in the bowl, cover, and let prove at room temperature for 30 minutes. Then transfer the covered bowl to the refrigerator and let prove overnight (at least 8 hours).

3. Step 3.

   The next day, in a small bowl, stir together 60g pekmez (grape molasses) and 50g water until combined. Spread 200g sesame seeds on a plate. Lightly flour a work surface, turn out the dough, and press it flat with your hands to degas (remove large bubbles) for an even texture.

4. Step 4.

   Divide the dough into 8–10 equal pieces. Roll each piece into a long strand about 70–80cm (28–32 inches). If the dough resists, let it rest for 5–10 minutes before continuing. Hold both ends of one strand together in one hand and the middle in the other, then twist the strand a couple of times to entwine it fully.

5. Step 5.

   Pinch the two ends of the twisted strand together to form a ring. Roll the joined seam back and forth on the work surface a few times to seal it completely. Repeat with the remaining strands.

6. Step 6.

   Dip each simit ring into the diluted pekmez, letting excess drip off, then press it into the sesame seeds to coat all sides. Place the coated rings on two or three baking sheets lined with parchment paper. Cover loosely with a clean kitchen towel and let prove at room temperature for 30–45 minutes.

7. Step 7.

   While the simit are proving, preheat the oven to 220°C (200°C fan)/425°F/gas 7. Bake the simit for 10–15 minutes until they are reddish brown and crisp. Transfer to a wire rack to cool slightly before serving.