Simit is a Turkish bread similar to American bagel but has much softer crumbs.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
TO MAKE THE SIMIT
1 ½cupall-purpose flourSpooned and leveled
1 ½teaspoonactive dry yeast
½cupof warm water
TO DIP THE SIMIT
2tablespoonmolasses mixed with 3 tablespoon water.
½cupdark brown sugar
MAKING MOLASSES SUBSTITUTE
In a saucepan, add the dark brown sugar, water, and mix well. Cook over medium heat until the syrup is thicker in texture. The texture should be as thick as honey.
Let the syrup cool; it will get thicker is it cools.
Add three tablespoon water to the dark brown sugar syrup and dip the simit in it and then in the toasted sesame seeds.
TO TOAST THE SESAME SEEDS
In a pan, add the sesame seeds and toast on medium heat until golden in color. Turn off heat and place the sesame seeds in a plate to cool.
MAKING THE SIMIT
In a bowl, add the sugar, yeast, and warm water, mix and keep aside for 3 minutes.
In a different bowl, add the flour, salt, and vegetable oil. Mix well with your hand or a wooden spoon. Add the water and yeast mixture gradually to the flour and knead.
The dough will be sticky the first 2 minutes of kneading, but gradually the dough will get firmer and smoother. Knead the dough for at least 7 minutes. Cover the dough with a damp cloth and leave in warm place to double in size, this will take 1 hour to one hour and a half.
To make medium size simit, form 4 equal size balls from the dough.
Dust the working surface with flour, using your hands form a long rope from the previous balls. Roll out the balls into a 20 to 22-inch rope. Fold the rope in half, braid both halves of the rope, join two ends together to form a circle, press the ends firmly to seal.
Dip both sides of the simit in the molasses mixture first, then in the sesame seeds, place on a baking sheet lined with parchment paper. Cover with a damp cloth and let it rise again for 30 minutes.
Preheat the oven to 200C/400F. Bake the simit for 15 minutes on the middle shelf of the oven.
Serve warm with jam, honey, or feta cheese.
- You can substitute the molasses with the molasses substitute mentioned in the recipe, but the color of the simit won’t be as dark as to when using molasses.- You can prepare the dough, cover it, and place it in the refrigerator overnight, to make fresh simit in the morning. Make sure to let the simit proof after forming it into rings.- When using bread flour, keep in mind that the amount of water may increase a little, depending on the brand you are using.- Make sure to preheat the oven; most ovens require up to 15 minutes to preheat.