Simit

Step 1

Dissolve the yeast and sugar in 1/4 cup warm water and let stand 10 minutes in a warm place until frothy.

Step 2

Place the flour on the work surface, make a well in the center, and put in the yeast mixture, salt, and 1 cup lukewarm water. Gradually work in the flour to make a stiff dough (you may not need all of the flour). If you have a heavy-duty mixture, it is best to knead 10 minutes with the dough hook.

Step 3

By hand, knead at least 15 minutes, until the dough is smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise at least 1 hour.

Step 4

Preheat the oven to 400ºF (200 ºC)

Step 5

Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 10 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes.

Step 6

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 a long ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Transfer to the prepared tray .

Step 7

Dissolve the molasses in water in a bowl. Put the sesame seeds in a plate and set it next to molasses water. Dip each simit, first into the pekmez mixture, immersing completely to coat, then drain well and toss in the sesame seeds, making sure the simit is completely and thickly coated with the seeds on all sides.

Step 8

Bake in the oven for 15 to 20 minutes, or until deep golden and cooked through. Remove from the oven and serve warm.