Simit Açma

Using warm milk, warm water, vegetable oil, fresh yeast, sugar, salt, and flour, knead a soft dough. If the dough sticks to your hands, add 1-2 tablespoons of olive oil and gather it together.

Cover the dough and let it ferment for 45 minutes.

Transfer the risen dough to a work surface, divide it into 8-9 equal portions, and shape them into balls.

Cover the dough balls and let them rest for 15 minutes.

Gently stretch each ball with your hands, spread 1 dessert spoonful of softened butter over it, and roll it up into a log.

In a bowl, mix the pekmez (grape molasses) with water. In a separate bowl, place the toasted sesame seeds.

Once all the logs are ready, gently slap the dough against the work surface and stretch it with your hands to lengthen it. Bring the ends together to form a ring.

Dip each ring first into the pekmez-water mixture, then coat it thoroughly in the toasted sesame seeds.

Place the shaped rings on a baking sheet lined with parchment paper and let them rest for another 15 minutes.