Sesame simit, made by dipping yeasted dough in molasses and water and coating it generously with sesame seeds, gains a crispy exterior and soft interior when baked in the oven. This homemade version of the street-food classic also suits the breakfast table.
Dissolve the yeast and sugar in lukewarm water and let sit for a few minutes; add flour, salt and vegetable oil and knead until you get an elastic dough.
Cover the dough and let it rise in a warm place until doubled in volume.
Pinch off pieces of dough, roll into thin long strips, fold in half and twist, then join the ends to form a simit ring.
Mix the molasses and water and dip the simit rings into this mixture, then coat generously with sesame seeds.
Bake the simit in a preheated 200-degree oven until golden brown and the sesame seeds are lightly toasted. Caution: Since the oven temperature is high, check in the final minutes so the sesame seeds don't burn.
Important: Coat the simit in sesame seeds right after dipping in the molasses water, or the sesame won't stick to the surface. Allergen: contains wheat (gluten) and sesame.
If you add a few drops of vinegar to the molasses water, the simits turn a livelier brown in the oven.
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