Kolay Ev Yapımı Simit
Kolay Ev Yapımı Simit·(ko-lie ev yah-puh-muh see-meet)
Kahvaltı (The Sprawling Weekend Morning)
Forty minutes. Real sokak simidi demands a stiff dough, a plunge into supermarket molasses, and a heavy coat of sesame seeds before hitting a standard half-sheet pan. We use bread flour for chew and a splash of vinegar in the dip because this isn't a soft bagel masquerading as street food, so put the kettle on for a tulip glass of black tea while waiting to hear how the mahogany crust shatters when torn open.
Before you start
Toast the sesame seeds.
Place a dry skillet over medium heat and toast the raw sesame seeds for 5 to 8 minutes until deeply golden brown and nutty. Pour into a wide, shallow dish to cool.
Ingredients
- water1 1/2 cup
- instant dry yeast2 1/4 tsp
- granulated sugar1 tbsp
- olive oil2 tbsp
- kosher salt1 1/2 tsp
- bread flour4 1/2 cup
- raw white sesame seeds1 1/2 cup
- grape molasses1/3 cup
- water1/2 cup
- apple cider vinegar1 tsp
- all-purpose flour1 tsp
Method
- 01
Mix the dough.
Combine the warm water, instant yeast, sugar, and olive oil in a large bowl, then stir in four cups of the bread flour and the salt.
- 02
Knead the dough until stiff and elastic.
Turn the dough onto a counter and knead for 5 to 7 minutes. The dough should be slightly stiff, not soft or sticky—add the remaining half cup of flour if needed to prevent it from turning into a puffy dinner roll.
- 03
Let the dough rise.
Place the dough in a lightly oiled bowl, cover, and let rest in a warm spot for 45 minutes to 1 hour, or until doubled in size.
- 04
Prepare the molasses bath.
Whisk the grape molasses, half cup of water, vinegar, and all-purpose flour in a wide, shallow bowl until perfectly smooth.
- 05
Divide and roll the dough into ropes.
Punch down the risen dough, divide into 6 to 8 equal balls, and let rest for 5 minutes, then roll each ball into a 25- to 30-inch rope.
- 06
Shape the rings.
Fold each rope in half so the ends meet, hold the loop in one hand and the ends in the other, and twist in opposite directions to form a spiral before bringing the ends together and pressing firmly to seal.
- 07
Dip and coat the rings.
Submerge each ring fully into the molasses water, then drop immediately into the toasted sesame seeds, tossing and pressing gently to aggressively coat every surface.
- 08
Rest the rings and steam the oven.
Place the rings on parchment-lined baking sheets, stretching them outward slightly, and let them proof for exactly 15 to 20 minutes while you preheat the oven to 425°F and place a small pan with an inch of boiling water on the bottom rack.
- 09
Bake to a deep mahogany.
Bake on the middle rack for 15 to 20 minutes, then transfer immediately to a wire rack to cool, leaving them uncovered so the trapped steam doesn't ruin the crust.
Notes
Grape molasses is non-negotiable for true authenticity.
Known as üzüm pekmezi, it provides the quintessential color and flavor. If you're completely stuck, date, carob, or pomegranate molasses mixed with a little honey will get you close.
Use bread flour.
The higher protein content replicates the robust wheat of Anatolia, giving the simit its signature chew. All-purpose flour works if you have no other option, but the result will be noticeably softer.
From Cook Turkish in America.