This recipe scales down the classic Istanbul street bread to a size small enough for a child's hand to hold. The dough is dipped in grape molasses syrup and coated thickly in sesame before baking, so it turns crisp outside and stays soft inside.
Knead the flour with the yeast, salt and lukewarm water, cover and let it rise in a warm spot.
Pinch off small pieces of the risen dough, roll each into a thin rope and join the ends to form mini rings.
Quickly dip the rings in the water-thinned molasses, then coat immediately in sesame.
Bake the rings on a parchment-lined tray in an oven preheated to 200°C until golden.
Do not leave the rings in the syrup too long; over-soaked dough will not rise properly in the oven. Allergens: contains wheat (gluten) and sesame.
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