Turkish Circular Sesame Bread (Simit) | Requested Recipe

Description:

A reader of ours requested a 'Simit' Recipe.

We have tried our best to simplify the recipe.

So, here it is...

History:

According to Wikipedia -

Simit has a long history in Istanbul. Archival sources show that the simit has been produced in Istanbul since 1525. Based on Üsküdar court records (Şer’iyye Sicili) dated 1593, the weight and price of simit was standardized for the first time. The 17th-century traveler Evliya Çelebi wrote that there were 70 simit bakeries in Istanbul during the 1630s.Jean Brindesi's early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets. Warwick Goble, too, made an illustration of these simit sellers of Istanbul in 1906. Simit and its variants became popular across the Ottoman Empire.

 Recipe:

 Ingredients

• 3 tsp. instant dried yeast
• 1 tsp. caster sugar or powdered sugar
• 500 grams (3 and half cups) of plain flour and some extra for dusting.
• 185 ml (3/4 cups) of 'pekmez' (a molasses like substance made out of fruit juices)
• 300 grams (2 cups) of sesame seeds

How to make

1. Dissolve yeast in 60 ml water in a bowl. Add sugar and stir.
2. Keep it aside in a warm place for 5 minutes or until the mixture bubbles.
3. Next, add 310 ml of warm water and stir.
4. Now, combine flour and 1 and half tsp. of salt in a bowl. Add the yeast mixture and mix till a coarse dough gets formed.
5. Dust some flour onto the kitchen counter. Place the dough on it and knead for 10 minutes or till the dough becomes elastic and smooth.
6. Shape the dough into a large ball.
7. Next, take a bowl and grease/coat the inner surface with oil or butter and place the dough into it.
8. Cover the bowl with a plastic wrap and set it aside in a warm place for 1 hour or till the dough doubles in size.
9. Put 2 baking paper onto an oven tray.
10. Punch the dough onto a floured surface and divide it into 10 equal balls.
11. Now, combine 'pekmez' and 80 ml water in a bowl.
12. Place sesame seeds on a large plate.
13. Then, take a dough-ball and roll it into a rope and connect the two ends as shown below:
14. Repeat the same process with the other dough-balls.
15. Preheat an oven to 220℃.
16. Then, dip each ring into the 'pekmez' mixture, allow the excess mixture to drain off.
17. Now, put the dipped-rings onto the plate with the sesame seeds.
18. Transfer the rings onto the prepared oven tray (check step 9) and keep them aside for 20 minutes or until they are slightly puffed.
19. Bake for 17 minutes or until golden brown.
20. Let the simit cool on a wire rack.
21. Simit are best when eaten on the same day!!!

 

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