August 10th, 2017

Simit

Simit-95One of the participants of my baking course asked for a recipe for Simit and brought a glass full of Pekmez (Grape molasse) for me, too. And that was all that was needed to get my brain working on this sesame rings.

Some weeks later, when I took a sheet full of Simit from the oven I had a sudden flashback into my childhood. About 20 years ago I regularly took the bus to go to the next town to visit the library. After spending joyful hours between the silent rows of books full of mysteries and stories I carried a armful of books home. And before I would hop into the bus I would make a short stop in the little turkish greengrocery shop located next to the library. There I would buy two simits for 1 DM (this was long before we got the €) and eat them with my nose already in the first book.

The flavour of my fresh baked Simit brought back all this happy memories of summer holidays and dream worlds. But even without this memories the flavour of this sesame rings is great. Sweet and hearty is well balanced here as they are dipped into Pekmez solution before they are turned into sesame. And the preferment (in this variant sweet starter) helps to develop a complex flavour. I’m very much in love with them right now and bake them already several times – something that happen seldom here!

Simit

Simit-83

yields 5 Simit

sweet Starter

  • 150g sweet Starter
  • 150g flour Type 550
  • 75g Water

Teig

  • sweet Starter
  • 270g flour Type 550
  • 140g Water
  • 40g oil
  • 10g Salt
  • 7g fresh yeast
  • 30g sugar

Topping

  • 30g Pekmez
  • 15g Water
  • Sesame (slightly roasted)

Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30°C.

Knead all ingredients for the dough for 10 min by hand. The dough should be relatively firm and not sticky.

Ferment for 1 hour at room temperature or overnight in the fridge.

Divide the dough into 160g pieces and roll each piece into a strand of 30 cm. Twist the strand around itself and form into a ring (see picture).

simit3_thumb

Place on a baking linen and proof for one hour.

In the meantime mix Pekmez with water. Turn the rings in the solution and then in sesame. All of the ring should be covered with sesame.

Bake for 18-20 min at 250°C with steam until golden.

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9 Responses t_on Simit

  1. olesja August 13th, 2017

    Hallo Stefanie , ich habe es nachgebacken, Geschmack ist super, Aber die Form naja, beim nächsten mal mach lieber normale Kringel.

    Reply
  2. Kerstin Veit August 11th, 2017

    Hallo Stefanie, den Starter lässt du doch sicherlich noch ein paar Stunden gehen, oder? Lieben Gruß Kerstin

    Reply
    1. Stefanie August 11th, 2017

      @Kerstin: Öhm ja, irgendwie war da mein Kopf noch im Urlaub 🙁 Der Starter braucht 2-4 Stunden bei 30°C, ich ergänze das mal…

      Reply
  3. olesja August 10th, 2017

    Liebe Stefanie, Tolles Rezept wird gleich morgen nachgebacken. Eine Frage mit oder ohne SCHWADEN?

    Reply
      1. Fussel August 15th, 2017

        Ah, also defrutum 😉
        Das Zeug gab’s auch schon in der antik römischen Küche und man kann es wirklich ganz simpel durch Einreduzieren von Traubensaft herstellen.

        Reply
        1. Stefanie August 15th, 2017

          @Fussel: Genau, bei Wikipedia wird man auch auf Defrutum weitergeleitet, wenn man Pekmez sucht 🙂

          Reply