Name: Simit
Yield: 8 rings
Cuisine: Türkiye
Ingredients: 1.23 mL Sugar; 14.8 mL Active dry yeast; 354.9 mL Water lukewarm; 510 g All-purpose flour plus dusting; 9.86 mL Sea salt; 118.3 mL Grape molasses; 59.1 mL Water; 141.7 g Sesame seeds; little Oil bowl

Türkiye World collection

Simit

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Ingredients

Group	Ingredient	Amount	Preparation
A	Sugar	1.23 mL
A	Active dry yeast	14.8 mL
A	Water	354.9 mL	lukewarm
B	All-purpose flour	510 g	plus dusting
B	Sea salt	9.86 mL
C	Grape molasses	118.3 mL
C	Water	59.1 mL
D	Sesame seeds	141.7 g
Finish	Oil	little	bowl

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Two lined trays	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Dipping bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Time & temperature

Baking temperature: 205°C
Baking time: 20 min

Yield: 8 rings
Heat: 205°C
Plan for: About 2 hours

Method

01 · Mix
5–8 + 5 minutes
Use: A, then B
Combine A; wait until foamy. Add B; knead.
Ready when: Elastic
01 Mix an elastic doughLet the yeast mixture foam, then mix in flour and salt and knead until elastic.
02 · Rise
45–60 minutes
Use: Dough
Oil bowl; cover dough.
Ready when: Doubled
02 Let the dough doubleCover the dough in a lightly oiled bowl until doubled.
03 · Shape
—
Use: Dough
Preheat oven. Deflate; divide eight ways. Roll each 61 cm; fold, twist, join ends firmly.
Ready when: Sealed rings
03 Twist and join the ringsDivide into eight, roll long ropes, fold and twist each one, and seal the ends.
04 · Coat
15-minute rest
Use: C; D
Mix C. Dip rings, then coat both sides with D. Place on lined trays.
Ready when: Slightly puffy
04 Coat with molasses and sesameDip each ring in diluted grape molasses, then coat both sides with sesame seeds.
05 · Bake
20 minutes
Use: Rings
Bake; cool on racks.
Ready when: Deep golden
05 Bake until deep goldenBake until deeply golden, then cool the rings on racks.

What to look for

Stage	Look / feel for	Needs attention
Shaping	Closed seams.	Flattened joins.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
No foam	Inactive yeast.	Replace yeast mixture.	Check before mixing.
Rings open	Weak join.	Pinch before proofing.	Seal firmly.

Use the listed sesame weight. Cup and spoon measures have been converted to mL using US sizes; the original measure sizes were not specified.

Show ingredient flow

Source and measurement notes

Source volumes converted to mL using the documented US convention because the publisher does not define their size. The published sesame mass is retained over its conflicting volume.

Recipe

Simit

Twisted sesame-crusted rings.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Sugar	1.23 mL
A	Active dry yeast	14.8 mL
A	Water	354.9 mL	lukewarm
B	All-purpose flour	510 g	plus dusting
B	Sea salt	9.86 mL
C	Grape molasses	118.3 mL
C	Water	59.1 mL
D	Sesame seeds	141.7 g
Finish	Oil	little	bowl

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Two lined trays	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Dipping bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.

Timing & recipe details

Makes: 8 rings
Heat: 205°C
Allow: About 2 hours

How do I make it?

Make the dough
5–8 + 5 minutes
Mix the sugar, yeast and lukewarm water and wait 5–8 minutes, until foamy. Add the flour and salt and knead for 5 minutes, until stretchy.
Let the yeast mixture foam, then mix in flour and salt and knead until elastic.
Ready when: Elastic
Let it rise
45–60 minutes
Put the dough in an oiled bowl and cover it. Leave for 45–60 minutes, until doubled.
Cover the dough in a lightly oiled bowl until doubled.
Ready when: Doubled
Shape the rings
—
Heat the oven to 205°C. Gently press the air out of the dough, divide into eight pieces and roll each into a 61 cm rope. Fold each rope in half, twist the two strands together and join the ends firmly into a ring.
Divide into eight, roll long ropes, fold and twist each one, and seal the ends.
Ready when: Sealed rings
Add the coating
15-minute rest
Mix the grape molasses and water. Dip each ring in this mixture, coat both sides with sesame seeds and put on lined trays. Rest for 15 minutes, until slightly puffy.
Dip each ring in diluted grape molasses, then coat both sides with sesame seeds.
Ready when: Slightly puffy
Bake
20 minutes
Bake for 20 minutes, until deep golden. Cool on racks.
Bake until deeply golden, then cool the rings on racks.
Ready when: Deep golden

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
No foam	Inactive yeast.	Replace yeast mixture. Check before mixing.
Rings open	Weak join.	Pinch before proofing. Seal firmly.

Useful recipe notes

Use the listed sesame weight. Cup and spoon measures have been converted to mL using US sizes; the original measure sizes were not specified.

See the detailed method and ratios in , or follow ingredients through the .

Method

01 · Mix

02 · Rise

03 · Shape

04 · Coat

05 · Bake

What to look for

Troubleshooting

How do I make it?

Make the dough

Let it rise

Shape the rings

Add the coating

Bake

What can go wrong, and how can I fix it?

Simit at a glance