Simit Recipe

Heat your oven to 280°C (535°F) on upper and lower heat with fan. If you have fire bricks or an oven stone, place them into the oven and heat them as well.

Mix the instant yeast with the lukewarm drinking water and wait for a couple of minutes for the yeast to activate.

Pile the flour on the work surface or in a bowl and create a well in the center. Add the activated yeast mixture to the well.

Gradually mix the flour and water. Knead for about 8-9 minutes until you reach a smooth, tackless consistency. If the dough is stiff, wet your fingers and continue kneading.

Cover the bowl with a damp cloth and let the dough rest and rise for half an hour.

Once the dough has risen, knead it once more. Portion the dough into 12 equal lumps of approximately 120g each. Divide each lump into two 60g pieces.

Shape each 60g piece of dough into a long strip, about 40-45 cm (16-18 inches) in length.

Take two strips side by side and twist them around each other, forming a spiral. Tie the two ends of the spiral together to form a circle, ensuring the join is secure.

Dust your work surface and let the shaped simits rest while you continue shaping the others.

In a deep plate, combine the mulberry molasses (or grape molasses), water, and flour. Mix well until smooth.

On a separate tray, pour a generous amount of sesame seeds. If using unroasted sesame seeds, lightly roast them on a pan until they slightly change color.

Set your oven to 230°C (445°F) on upper and lower heat, without the fan.

Starting with the first shaped simit, dip it into the molasses mixture to coat evenly. Then, transfer it to the tray of sesame seeds and coat thoroughly.

Place the coated simits into the preheated oven using a pizza peel. Bake for 15-20 minutes, or until they are light brown and crunchy.