Homemade sesame bread rings with a crisp exterior and soft, layered interior. Dipped in a grape molasses and water mixture and coated in sesame seeds before baking, these classic street-food favorites are a staple at breakfast and tea time.
Stir the sugar and yeast into the lukewarm water and let stand. Knead the flour, vegetable oil, salt and yeast mixture into a smooth, medium-firm dough.
Cover the dough and let it rise in a warm place until doubled in size.
Divide the risen dough into equal portions. Split each portion in two and roll the pieces into long ropes. Twist the two ropes together, shape them into a ring and pinch the ends together.
Thin the grape molasses with water in a wide bowl. Spread the sesame seeds on a separate tray. Dip each ring in the syrup mixture, then press it into the sesame while still wet, coating both sides thoroughly.
Arrange the rings with space between them on a parchment-lined baking sheet and let them rest for 10 minutes. Bake in a preheated 220°C / 430°F oven until the tops are browned and the sesame seeds are lightly toasted.
Important: The grape molasses and water mixture gives the bread rings their color and shine, so be sure to dip them thoroughly. Contains gluten and sesame. They taste best fresh. To save them for the next day, freeze them in a bag and refresh them in the oven for a few minutes before serving.
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