This Turkish bread features a crunchy nutty exterior and fluffy interior, with a side of garlic and olive oil infused labneh I can't think of a better way to kick start a Sunday brunch!
Ingredients:
For the dough:
230g all-purpose flour + a couple of tbsp. for kneading
1 tsp of yeast
55g lukewarm water
68g lukewarm milk
11g of olive oil
1 egg
1 tsp of salt
For the brine:
1 tbsp. of molasses
1 cup of water
For the topping:
142g of untoasted sesame seeds
Pinch of flaky salt
Instructions:
For the dough:
In a large mixing bowl add the yeast and the water. Allow the yeast to rest for 10 minutes to ensure the yeast blooms.
Once the yeast has bloomed, add the milk, olive oil, and egg and mix with a whisk thoroughly to combine.
Now add the flour and salt, using a spatula bring the dough together into a shaggy mass.
Lightly flour your working surface and knead the dough until it is smooth. This will take approximately 13-15 mins, if you are doing this in a stand mixer it will be closer to 8-10 mins, or until the dough pulls away from the sides of the bowl.
*** Depending on the flour you use, their hydration may vary. So when you flour your working surface, add 1 tbsp. at a time to ensure you don't add too much flour to the dough. The end result of the dough should be slightly tacky.
5. Once your dough is kneaded, shape it into a ball and transfer it back into your mixing bowl. Lightly oil the surface of the dough, cover the dough with a plastic wrap and allow it to double in size.
***Depending on the temperate of your kitchen this may take between 2-3 hours. If your kitchen is warmer the dough will rise quicker, if your kitchen is cooler it rise slower. During the winter months I like to rest my dough in the oven while it is off, I find that it's usually warmer than my counter.
6. Once the dough has doubled in size, flour your working surface and knead the dough for approximately 2 mins or until the dough has completely deflated.
7. Roll the dough out into an 8inch log and cut the log in half. Then cut each half into three even portions.
8. Shape each portion into a ball and cover with a tea towel or plastic wrap and allow the dough balls to rest for 10 mins.
For the brine and topping:
In a shallow plate, add the water and molasses and mix thoroughly to combine, then set aside.
In another shallow plate add the sesame seeds and flaky salt and mix to combine, then set aside.
The Shaping:
Once the dough balls have rested it is time to shape them into the traditional simit. There are two ways I will be sharing how to shape these, one of which is a little trickery (traditional shape), either way, the end result is delicious!
Traditional shape:
1. Line a baking sheet with parchment paper and set aside.
2. Very lightly flour your working surface (remember you can always add more as you need) and roll a dough ball into approximately a 30-inch log and 1 inch in thickness.
3. Once rolled, fold the log in half, so the two strands are parallel but not touching, like in the photo below.
4. Repeat the previous step until you have weaved together the two strands, to create one strand.
5. Once you've reached the end, pinch the two strands together to ensure the weaving does not come apart.
6. Now from the top twist the woven strand a few times in the opposite direction of your folding.
7. Connect both ends of the woven strand together by pinching them to create a circle.
8. Then immediately dip the simit into the molasses water and then into the sesame seeds, and flip the simit to coat both sides with sesame seeds.
9. Once the simit is coated with sesame seeds, place it on the baking sheet, and repeat the steps 1-10 until all the dough balls have been shaped into simits.
10. Cover the baking sheet with plastic wrap and allow the simits to rest so they can double in size, this may take anywhere from 1-2 hours. *** My kitchen is always cooler in the winter months, this took me approximately 1.5 hours to double in size, plus an additional 10 mins to preheat my oven.
Fool-proof shape:
Line a baking sheet with parchment paper and set aside.
Lightly flour your hands to prevent any sticking.
Grab a dough ball and punch a hole in the middle of the ball with your thumb and index finger of both your hands. Gently stretch the dough ball to make the whole in the middle larger or until the thickness of the simit is 1 inch.
To encourage further stretching, hang the simit from your palm by inserting four fingers into the whole while your thumb rests on the simit. Roll the simit between your two palms to the desired thickness, occasionally rotating the simit to ensure an even thickness.
Once you have reached 1-inch thickness, dip the simit into the molasses water and then immediately into the sesame seeds, and flip the simit to coat both sides with sesame seeds.
Once the simit is coated with sesame seeds, place it on the baking sheet, and repeat the steps 1-5 until all the dough balls have been shaped into simits.
Cover the baking sheet with plastic wrap and allow the simits to rest so they can double in size, this may take anywhere from 1-2 hours. *** My kitchen is always cooler in the winter months, this took me approximately 1.5 hours to double in size, plus an additional 10 mins to preheat my oven.
Baking:
In a baking pan add 3 ice cubes and place in the oven on the bottom rack while preheating your oven to 375F. This will ensure a steamy environment for the simits to bake in, allowing them to rise even further in the oven; resulting in a fluffier interior.
Once the oven is preheated, bake the simits for 20-30 mins, or until the sesame seeds are golden brown.
Once baked remove them from the oven, and place them on a wire rack to completely cool.
Serve once the simits have completely cooled and enjoy!
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