Kandil Simidi — Mahleb and Sesame Ring Cookies

Pinch off hazelnut-sized pieces of dough and roll each under your palm on the counter into a thin 12 cm rope. Join the ends and press the overlap with your finger. Keep the opening in the center about one finger-width wide; a narrower ring will close in the oven and lose its simit-like shape.

Beat the egg yolk in a bowl and spread the sesame seeds on a flat plate. Dip each ring first in the egg, then in the sesame, and place them spaced apart on a parchment-lined baking sheet. Sesame will not stick once the egg dries, so do these steps one after the other.

Bake in an oven preheated to 170°C / 340°F for 20 minutes. They are done when the sesame seeds are golden and the underside of a lifted cookie is light brown. Let them stand on the baking sheet for 10 minutes, then transfer to a rack; the rings will break if lifted while hot.