Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Dough
Coating
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 60 min
- Knead 450 g plain flour, 260 ml warm water, 5 g instant yeast, 20 g sugar, 1 tsp salt, 25 ml olive oil 8 minutes; rise covered 60 minutes.
Shape · About 15 min
- Divide into six, roll long ropes, twist and join ends into rings. Dip in molasses mixed with water from 80 g grape molasses, 80 ml water, 150 g sesame seeds, then sesame seeds. Rest 15 minutes.
Bake · About 25 min
- Bake at 220°C / 425°F for 20–25 minutes until deep golden.
Check: Look for this result: deep golden.
Tips
- Seal the ring ends firmly before dipping.
- Judge Simit by the texture and doneness signs in its steps. Your pan and heat affect how long Simit takes to cook.
Substitutions
- Use date molasses instead of grape molasses.
Storage
- Wait until Simit is completely cool before covering it. Plain baked Simit keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
- If Simit is bread or scones, use a moderate oven for a brief warming. Serve Simit at room temperature if it is cookies or muffins. Cooled portions of Simit can be frozen for up to two months.
Make ahead
- Prepare the measured ingredients for Simit one day ahead. For Simit, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Simit on the day of serving.
FAQ
What matters most when making Simit?
Seal the ring ends firmly before dipping.
What can I substitute in Simit?
Use date molasses instead of grape molasses.
Can I prepare Simit ahead?
Prepare the measured ingredients for Simit one day ahead. For Simit, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Simit on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
