Ingredients
Equipment
Method
- Activate yeast: Mix warm water, sugar, and yeast. Rest 5–10 minutes until foamy.
- Make dough: Add flour, salt, and olive oil. Knead 8–10 minutes until smooth and elastic. Cover and rise for 1 hour, or until doubled.
- Shape: Punch down, divide into 8 pieces. Roll into ropes (40–50 cm), fold in half, twist, and join ends to form rings.
- Rest: Place shaped rings on a tray and chill in the fridge for 10–15 minutes to firm up.
- Coat: Dip each ring in molasses mixture, then roll in sesame seeds. Alternatively, brush with molasses before coating.
- Final rest: Leave coated rings at room temperature for 10–15 minutes to puff slightly.
- Bake: Arrange on a parchment-lined tray. Bake at 200°C for 15–18 minutes, or 180°C if oven runs hot (3–5 minutes longer), until golden brown.
Nutrition
Notes
Molasses substitution: If you can’t find grape molasses (pekmez), use pomegranate molasses mixed with 1–2 teaspoon sugar or honey + splash of water to balance tartness.
Flour options: Replace part of the white flour with wholemeal for a nuttier, more wholesome simit.
Seed variations: Mix sesame with nigella, sunflower, or flax seeds for a different flavor profile.
Resting tips: A short fridge rest (10–15 minutes) helps rings firm up for easier dipping. A final 10-minute room temp rest before baking gives a lighter puff.
Oven adjustment: Bake at 200°C for a crisp traditional crust, or reduce to 180°C if your oven runs hot (extend baking time slightly).
Storage: Best eaten fresh the same day. Freeze cooled simit in airtight bags and refresh in the oven at 180°C for 5–7 minutes.
