* Exported from MasterCook *
Bagels, Turkish Simit aka Sesame
Recipe By : Michele
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Hand Made Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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3 3/4 cups all-purpose flour
1 tablespoon instant yeast
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 cup water -- warm, about 105F
1 cup milk -- whole, warm, about 105F
2 tablespoons molasses -- pekmez preferred
1/3 cup water
1 cup sesame seeds -- toasted white, Note 1:
1 tablespoon sesame seeds -- black, optional, Note 2: can
use 100% white toasted sesame seeds
Simit are chewy like a bagel, they're coated in toasted sesame seeds
and have a subtly sweet flavor from the grape molasses otherwise
known as pekmez. And the best part about these Turkish simit? They
don't need to be boiled! They're also super fast to make compared to
other yeasted bread recipes. So, I'd say these Turkish simit are a
win-win in both flavor and ease.
I'd like to mention that these are not 100% authentic, but pretty
darn close. I did substitute some milk for a portion of the water to
give the simit more of a chew and soft texture like a bagel. From
what I researched, traditional simit uses 100% water. So I just
wanted to throw that out there. And, yes, you can make this recipe
with 100% water. I'd also like to mention that I shaped my simit very
chubby. I know traditional simit has a big hole and is a large oblong
oval shape. But, I like them chubby because it makes it easier to
fill them with all your favorite fixings. But feel free to stretch
the dough longer so you get the signature oval shape. The shaping
process will still be the same as I use. Just make a longer log and
stretch the dough a little once you've joined the two ends.
Note 1: or toast in a pan if you can't find toasted sesame seeds
Note 2: can use 100% white toasted sesame seeds
For the Turkish simit sesame bagel: In a small saucepan, combine the
water and whole milk. Heat on low until it reaches 105F. In the
meantime, measure out the ingredients.
Once the milk mixture has reached 105F, transfer to the bowl of an
electric stand mixer. Then add the yeast, sugar, salt and flour.
Using the dough hook attachment, mix on low speed for 5 minutes until
the dough has come together into a tight, smooth, shiny ball.
Transfer the dough to a lightly oiled (I use canola spray) container,
turning to coat on all sides. Cover with plastic wrap and let proof
in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 450F and line two baking sheets with parchment
paper. Once the dough has doubled in size, weight it and divide into
six equal pieces. Let rest for 15 minutes while you prepare the
pekmez/molasses bath that you will dip each of the simit into.
In a large shallow bowl, mix 2 tablespoons of pekmez or molasses with
1/3 cup water. In another shallow bowl or plate, add the sesame
seeds. Set aside while you shape the simit.
Working with one piece at a time, roll the dough into a long rope
that measures about 22" in length. Then fold the rope in half making
a U-shape. Then braid the dough overlapping each piece. Pinch the two
pieces together at the end and then join both ends of the rope
together to form a oval shape to seal. I like to place my hand inside
the center of the oval and rub the palm of my hand over the ends
moving it back and forth to seal the two pieces together. Repeat this
process with the rest of the dough.
Dip each piece into the pekmez/molasses mixture making sure all sides
are coated.
Then dip it into the sesame seeds. Again, making sure it is fully and
evenly coated on all sides. Transfer each piece a baking tray, with 3
staggered and spaced out on each tray. Let rest for 10 more minutes
before baking.
Bake for 15 to 17 minutes, rotating halfway through. I like to check
with my thermometer. Should register 200F when cooked all the way
through. Transfer the baking trays to a wire cooling rack and let
cool on the pan. Serve immediately while still warm. As with most
breads, simit are best eaten the same day.
S(Internet address):
https://studiobaked.com/turkish-simit-aka-sesame-bagels/
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Per Serving (excluding unknown items): 487 Calories; 15g Fat (27.2%
calories from fat); 15g Protein; 75g Carbohydrate; 6g Dietary Fiber;
6mg Cholesterol; 499mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1229