Turkish simits are large round bread rings sprinkled with sesame seeds. They taste nice for breakfast or tea in the afternoon, but at home they are also often used for dinner. They are pretty easy to make and taste really nice.
500gramnormal flour,(you can take 150 mg and replace it with a finer flour (ex. Manitoba flour) if you want). I used 150 mg Baklava flour
1dlüzümü pekmez(liquid molasses made of grapes - or an other molasses). Available from ethnic green grocerys
Sådan gør du
1: Mix the water with the yeast and let it dissolve2: If you use 2 types of flour, mix them with sugar, salt and baking powder, pour on the table and form a circle with wide edges3: Pour a little of the water into the circle and slowly mix it with the flour from the sides. Use a fork. Gradually add some water until it is all used up4: Knead the whole dough together to a uniform mass. The dough is a bit hard and should not be kneaded too much.5: Let the dough rise under plastic for about 30-40 minutes6: Turn on the oven at 250 °, not hot air, but preferably a moisture program if you have it on the oven. 7: Divide the dough into 12 small buns of 60 grams each8: The dough may be a bit sticky, but the air must be squeezed out, while rolling the buns to long sausages of about 30 cm (each sausage should be about the thickness of one index finger)9: The sausages are assembled two and two (so you get 6 in total). Place the sausages side by side on the table. Hold a hand in each end and roll the hands apart (one hand toward the stomach and one away from the stomach). At that point you get some nice twists on the bread10: Gather the ends / merge the ends into each other and roll them together11: Stir the mixture of pekmez / molasses + water + flour into a deep dish, fill another plate with sesame seeds. Now turn each simit first into the molasses and cover it completely and then the sesame seeds.12: Place on a baking tray (max. 3 at a time) and lightly press flat13: turn the oven down to 230 ° and insert the 1. tray for about 15-20 minutes depending on your oven. Pur some water at the bottom of the oven, so it wil damp a bit. Bake the breads. Afterwards take the 1. tray out and put the second one in. Remember to pur some water in the bottom again. If necessary, press the bread again a single time during baking14: Cool simit on a rack and serve...
1: remember to put some water in the bottom of the oven, when you are baking. This ensures that the bread doesn't dry out and will get an crispy crust. 2: If you have a bakingstone or metal tray, insert it when you turn on the stove, so it can heat up. Then reduce the baking time with 1/3 of the time.
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