Simit

Measure 300 g of warm water (ideally about 35C) into a jug, add 7 g fast-acting yeast and 5 g sugar, and whisk until dissolved.

Set aside 15 to 30 minutes until there is some foam on the surface.

In a stand mixer with dough hooks (or by hand), mix 500 g bread flour with 15 g salt; make a well and pour in the yeast liquid.

Mix on lowest speed until the liquid disappears, then slightly faster; once a dough ball forms, knead about 8 minutes on low, until it stretches well, is smooth and leaves no residue.

Shape roughly into a ball, return to the bowl greased with a drop of vegetable oil, cover and rest 45 minutes so the gluten relaxes and it ferments, until doubled.

Toast 150 g white sesame in a stainless steel pan over medium heat, stirring constantly, until golden then light brown; pour into a bowl.

Thin 100 g molasses with 50 g water to a syrupy liquid.

Turn the dough out, knock out the gas and divide into 6 pieces of 130 to 140 g; cover on a tray so they do not dry out.

Flatten each ball, split it in two and roll each half under the palms into a strand about 40 cm long of even thickness.

Twist the two strands together, form a ring with plenty of overlap and roll the joint against the worktop until it is one piece.

Lift the ring and squeeze the strands together with the palm all the way round to stretch it slightly.

Line a baking sheet with baking paper. Dip each ring into the stirred molasses on both sides, then coat both sides in the toasted sesame without pressing.

Rest at least 10 minutes while the oven preheats to 190C with the fan on, with a baking dish of water inside for steam.

Give each ring a last stretch by lifting it from the sides and letting gravity pull it; return to the tray.

Bake 22 to 25 minutes, longer for a crisper skin.