Simit Sesame Ring Bread

In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Add the flour and salt to the yeast mixture and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Knead the dough 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 45-60 minutes, or until doubled in size.

Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches (50-60 cm) long. Twist two ropes together, then connect the ends to form a ring. Repeat with the remaining dough.

Preheat your oven to 400°F (200°C). In a shallow bowl, whisk together the grape molasses (pekmez) and 1/2 cup of water. Spread the sesame seeds evenly on a separate shallow plate or baking sheet.

Dip each simit ring into the pekmez-water solution, ensuring both sides are coated. Then, immediately transfer the ring to the plate of sesame seeds, pressing gently to ensure a generous coating on all surfaces. Place the coated simit rings on a baking sheet lined with parchment paper.

Bake the simit in the preheated oven for 18-25 minutes, or until they are golden brown and cooked through. The exact time may vary depending on your oven.

Once baked, remove the simit from the oven and let them cool on a wire rack for a few minutes. Serve warm or at room temperature. Simit is best enjoyed fresh, perhaps with some white cheese, olives, and a cup of Turkish tea.