Turkish Bread Rings (Simit)
- 2 packages active dry yeast
- 1 1/2 cups warm water (105 to 115 degrees F)
- 1 1/2 cups lukewarm milk (scalded, then cooled)
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 6 1/2 to 7 cups all-purpose flour
- 1 egg
- 1 teaspoon water
- 3/4 cup sesame seed
- Dissolve yeast in warm water in large bowl.
- Stir in milk, sugar, salt, oil and 3 cups of the flour. Beat until smooth.
- Stir in enough remaining flour to make dough
easy to handle. Turn dough onto generously floured surface; knead until smooth
and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 45 minutes. Dough is ready if
indentation remains when touched.
- Punch dough down; divide into 8 equal parts. Roll and shape each part into a
24-inch long rope; moisten ends with water. Bring ends of rope together, and pinch
to form a rings about 6 inches in diameter.
- Beat egg and 2 teaspoons water with fork.
- Spread sesame seed on dinner plate.
- Brush each ring with egg mixture; dip into sesame seed.
- Place rings, sesame seed side up, on large greased cookie sheets.
- Cover loosely; let rise until double, about
- Heat oven to 400 degrees F.
- Bake until rings are golden brown, 18 to 20 minutes.