Turkish Street Simit with Grape Molasses and Sesame (5 Rings)

Mix 350 mL lukewarm water with 7 g yeast and 10 g sugar. In another bowl mix 550 g flour and 7 g salt; add the yeast mixture.

Knead by hand or mixer for about 8–10 minutes until smooth and elastic. If sticky, dust your hands very lightly with flour.

Cover and let rise in a warm place for about 60 minutes, until visibly puffed.

Divide dough into 10 pieces and roll each into a long rope. Twist pairs of ropes together, seal their ends and make 5 rings. Preheat oven to 220°C.

Lightly toast 130 g sesame in a dry skillet over low heat for 2–3 minutes until fragrant; spread on a plate to cool, watching so it does not burn.

Mix 100 mL grape molasses with 15 mL water in a wide bowl. Dip each ring, drain briefly and coat all over with the cooled sesame.

Space rings on a parchment-lined tray; bake at 220°C for 25–30 minutes until deep golden brown, checking the color partway through.

Cool the finished simit on a rack for 10 minutes before serving. Store remaining bread sealed, or freeze for longer storage.