Simit (Turkish Sesame Bread Rings)

Steps

1. 1
   Dissolve the yeast and sugar in the lukewarm water, add the flour, salt and oil and knead for 10 minutes into a smooth, fairly firm dough. Cover and leave for 1 hour until doubled.
2. 2
   Toast the sesame seeds in a dry pan over medium heat for 4–5 minutes, stirring, until golden, and tip them onto a plate. Mix the grape molasses with the water for the dip in a wide bowl.
3. 3
   Divide the dough into 8 pieces. Roll each into a rope about 60 cm long, fold it in half and twist the two strands together, then join the ends into a ring about 15 cm across and pinch to seal.
4. 4
   Dip each ring into the molasses water so it is coated all over, let the excess drip off, then press it into the sesame on both sides until thickly covered.
5. 5
   Set the rings on trays lined with baking paper, stretching each a little to open the hole, and leave to rise for 20 minutes. Heat the oven to 220°C/430°F.
6. 6
   Bake for 18–20 minutes, until deep golden-brown and crisp; the molasses gives the colour, so don't take them out pale.
7. 7
   Cool for 10 minutes on a rack. Simit are best eaten on the day they are baked.