Simit Sesame Ring Bread

In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

Add the all-purpose flour, salt, and 1 tablespoon of olive oil to the activated yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Gently punch down the risen dough to release the air. Divide the dough into 8-10 equal pieces. Take each piece and roll it into a long rope, approximately 20-25 inches (50-60 cm) in length. Fold the rope in half, twist the two strands together, and then join the ends to form a closed ring. Repeat with the remaining dough pieces.

In a shallow bowl, whisk together the grape molasses (pekmez) and 0.5 cup of water until well combined. In another shallow bowl or on a plate, spread out the toasted sesame seeds evenly.

Carefully dip each Simit ring into the molasses mixture, ensuring both sides are fully coated. Allow any excess liquid to drip off. Immediately transfer the wet Simit ring into the bowl of toasted sesame seeds, pressing gently to ensure a generous and even coating on all sides. Place the coated Simit on a baking sheet lined with parchment paper.

Preheat your oven to 400°F (200°C). Arrange the coated Simit on the baking sheet, leaving some space between each one for even baking. Bake for 15-20 minutes, or until the Simit are golden brown, crispy, and cooked through.

Once baked, transfer the Simit to a wire rack to cool slightly. Simit is traditionally enjoyed warm and fresh. Serve plain, or with cheese, olives, tomatoes, and a cup of Turkish tea for an authentic experience.