Turkish Sesame Bread Rings Dipped in Grape Molasses

What you need

• 500 g (4 cups) bread flour
• 7 g (2 1/4 tsp) instant yeast
• 1 tsp sugar
• 2 tsp fine salt
• 340 ml (1 1/3 cups) lukewarm water, about 35 °C (95 °F)
• 1 tsp neutral oil, for the bowl
• 80 ml (1/3 cup) grape molasses, pekmez, or another dark molasses
• 80 ml (1/3 cup) cool water, to thin the molasses
• 150 g (1 cup) sesame seeds, hulled

Method

Restated from the original video

1. 1

   Whisk the flour, yeast, sugar and salt in a large bowl.

2. 2

   Pour in the lukewarm water and stir to a shaggy dough.

3. 3

   Knead on the counter for 10 min, or 7 min with a dough hook, until smooth and elastic.

4. 4

   Rub a clean bowl with the oil, put the dough in, cover and leave in a warm spot for about 1 hour, until doubled.

5. 5

   Toast the sesame seeds in a dry pan over medium heat for 3-4 min, shaking often, until pale golden. Tip them into a shallow dish.

6. 6

   Stir the molasses and cool water together in another shallow dish.

7. 7

   Line two baking sheets with baking paper.

8. 8

   Press the air out of the dough and divide it into 12 pieces of about 70 g. Cover them with a damp towel.

9. 9

   Roll each piece into a strand about 60 cm (24 in) long. Fold the strand in half, twist the two halves into a rope, then pinch the ends together to make a ring.

10. 10

    Dip each ring in the molasses mixture, let the excess drip off, then roll it in the sesame seeds until covered on every side.

11. 11

    Set the rings on the baking sheets, 6 per sheet, cover and rest for 20-30 min, until slightly puffy. Heat the oven to 220 °C (425 °F) during this time.

12. 12

    Bake one sheet at a time for 18-20 min, until deep golden brown. Cool on a rack. They are best the day they are baked.

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