Simit - Ѓеврек
By: Diethood
Published: Tuesday, November 16, 2010 - 10:36am

Ingredients




Dough
3 teaspoons active dry yeast
1 pinch of sugar
1/4 cup warm water
4 cups unbleached all-purpose flour
1 teaspoon salt
1 cup lukewarm water
1 cup molasses
1 cup water
Topping
3 cups sesame seeds

Preparation

1 Dissolve the yeast and sugar in ¼ cup warm water and let stand 10 minutes in a warm place until frothy. 2 Mix flour, yeast mixture, salt and water. Knead at least 15 minutes by hand, or 10 minutes by heavy-duty mixer, until the dough is very smooth and springy. Put the dough in a buttered bowl, cover with plastic wrap, and let rise 2 hours. 3 Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 30 minutes. 4 Roll each ball into a 14 inch long rope. Hold down one end of the rope with one hand while twisting it with the other. Then form this twisted rope into ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place on a greased baking sheet and let rest 1 hour. 5 Dissolve the molasses in 1 cup water in a bowl. Put the sesame seeds in another bowl and set it next to the molasses water. Dip each “simit” in molasses water first, then in the sesame seeds, making sure the “simit” is completely and thickly coated with the seeds on all sides. Put it back on the baking sheet and let rest for 30 minutes. 6 Preheat the oven to 550 degrees 30 minutes before baking. Put a few cups of water in an ovenproof pan and place it in the oven. 7 Take each ring and rotate it gently through your hands, enlarging it into a 7 inch circle. Place the rings back on the baking sheet and let rest for 15 minutes or until well puffed. 8 Bake about 15-20 minutes until rich golden brown in color. 9 They are their best eaten fresh out of the oven. They will be good all day. 10 You can also reheat them wrapped in foil to freshen them. 11 This recipe was taken from "Classical Turkish Cooking" by Ayla E. Algar