Homemade simit, generously coated in sesame, crispy outside and soft inside. Dipped in molasses water and rolled in sesame before baking, this classic street-food delicacy is a staple of breakfast and tea time.
Add the sugar and yeast to warm water and let rest. Knead the flour, vegetable oil, salt and the yeast mixture into a smooth, medium-firm dough.
Cover the dough and let rest in a warm place until it doubles in size.
Divide the risen dough into equal pieces. Split each piece in two, roll into long ropes, twist the two ropes together, form 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 simit first into the molasses water while still wet, then press into the sesame seeds, coating both sides thoroughly.
Arrange the simit rings with space between them on a parchment-lined tray and let rest for 10 minutes. Bake in a preheated 220°C oven until browned on top and the sesame seeds turn lightly golden.
Important: The simit's color and shine come from dipping it thoroughly in grape-molasses water; don't skip this step. Contains gluten and sesame. It's tastiest eaten fresh; for the next day, you can bag and freeze it, then refresh it in the oven for a few minutes.
For the sesame to stick well to the simit, dip the rings in sesame seeds while still wet, right after taking them out of the molasses water. If you spread the sesame on a wide tray, every ring gets coated evenly.
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