How to make it
7 steps. Take it one step at a time.
Combine warm water 110°F, dry yeast, and sugar
In a small bowl, combine warm water 110°F (43°C), dry yeast, and sugar. Let it sit for 5-10 minutes until it becomes frothy.
10 minCombine the flour and salt
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and vegetable oil.
Knead the dough by hand or
Knead the dough by hand or with a mixer for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
1 hrPunch down the dough
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope (about 15-20 inches). Take two ropes, twist them together, and then join the ends to form a circle.
Whisk together the grape molasses and 100ml water
In a wide shallow bowl, whisk together the grape molasses and 100ml water. In another shallow bowl, place the toasted sesame seeds.
Dip each dough ring
Dip each dough ring into the molasses mixture, ensuring it is fully coated, then immediately dip it into the sesame seeds, pressing gently so the seeds stick.
Preheat your oven
Preheat your oven to 400°F (204°C). Place the rings on a baking sheet lined with parchment paper. Bake for 15-20 minutes until they are a deep golden brown and crispy.
20 min
A little kitchen wisdom
Traditional Simit uses grape molasses (pekmez) for the dip, which gives it the characteristic dark color and unique flavor. If you cannot find grape molasses, date or pomegranate molasses can work, or even honey in a pinch.
