Thessaloniki Sesame Bread Rings

What you need

• 500 g (4 cups) all-purpose flour
• 8 g (2 1/4 tsp) active dry yeast
• 2 tsp sugar
• 300 ml (1 1/4 cups) lukewarm water
• 2 tsp salt
• 3 tbsp olive oil, plus a little for the bowl
• 200 g (1 1/3 cups) sesame seeds, raw, hulled
• 4 tbsp grape molasses (petimezi), or runny honey

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the lukewarm water. Leave for 8-10 min, until foamy.

2. 2

   Add the flour, salt and olive oil. Knead for 8-10 min, until the dough is smooth, elastic and slightly tacky. Add 1 tbsp more flour only if it sticks to your hands like glue.

3. 3

   Put the dough in a lightly oiled bowl, cover and leave in a warm place until risen by half, about 40 min.

4. 4

   Knead the dough briefly to knock out the air, then divide it into 10 pieces of about 85 g each.

5. 5

   Roll each piece into a rope about 40 cm (16 in) long. A longer, thinner rope gives a crisper ring.

6. 6

   Pinch the ends of each rope together to close it into a ring.

7. 7

   Line two baking trays with parchment. Whisk the petimezi into 150 ml of water in a wide bowl, and spread the sesame seeds on a tray.

8. 8

   Dip each ring into the petimezi water for a second, then press it into the sesame seeds, turning to coat every side. Set the rings on the lined trays about 3 cm apart.

9. 9

   Cover loosely and leave to rise for 20-30 min. Meanwhile, preheat the oven to 200 °C (400 °F).

10. 10

    Bake until deep golden and crisp on the outside, 15-18 min. Swap the trays halfway through.

11. 11

    Cool on a rack for 10 min. Serve warm or at room temperature on the day they are baked.

Imported from mygreekdish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.