Sesame Rings Spain Recipes

EASY GREEK BREAD RINGS WITH SESAME SEEDS (KOULOURIA)

Steps:

• Mix the flours and the salt in the bowl of a stand mixer equipped with a hook. Set aside. Pour the water into a larger glass measuring cup and stir in the yeast and the sugar, until the yeast is dissolved. Let the liquid rest for 5 minutes until the yeast becomes foamy.
• With the motor running, add the liquid ingredients to the dry ingredients and beat on medium speed for about 5 minutes, until it forms a soft, elastic dough. The dough should be easy to handle and it should pull away from the bottom and the sides of the bowl. If the dough is too dry, add a tablespoon of water; if it is too wet, add a tablespoon of flour. Grease the bowl with olive oil, place the dough back into the bowl, cover with plastic wrap, and allow it to rest for one hour, or until it has doubled in size.
• Preheat the oven to 375°F Convection/Fan.
• To make the coating, fill a bowl with about 2 cups of room temperature water. Add the sugar and mix well to dissolve. Put the sesame seeds in a separate, shallow bowl.
• Brush some olive oil on to a clean work surface. Turn out the dough onto the surface, cut it into 10 pieces, and form smooth balls of uniform size.
• Roll each ball by hand in to a long roll (like a sausage). Bring the two edges together to form a circle. Try to make the 10 circles all the same size and shape so they bake evenly.
• 7. Dip each bread ring into the bowl with water and sugar, gently shake off the excess water, and dip the ring (on both sides) into the bowl with the sesame seeds. Place the coated ring on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden. Remove from the oven and place on a rack. Brush gently with some melted butter while they are still hot and serve!

PALESTINIAN SESAME CRUSTED BREAD RINGS (KA'AK BIL SIMSIM)

Steps:

• Preheat oven to 375 f.
• Mix the warm water, sugar and yeast in the bowl of a mixer and mix gently.
• Let sit for 10 minutes or until yeast foams doubles in size.
• Once the yeast is ready, add the vegetable oil and milk to the mixing bowl and mix on low speed.
• Sift the flour and the salt together then, slowly, add it one spoonful at a time, to the liquids, while the mixer is turned on low.
• Mix until all the flour is incorporated, then turn off the mixer immediately.
• Do not overwork the dough.
• Dust your hands with flour, and remove the dough from the mixing bowl.
• The dough will be very sticky, but do your best to form it into a ball and move it to a clean, flour-lined bowl.
• Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.
• The dough will double in size.
• Punch it down and remove it from the bowl.
• It's consistency will have softened and it won't be as sticky.
• Sprinkle flour on a working surface.
• Place the dough over the flour. Knead the dough for 5 minutes.
• Roll out each piece into a long log and form into a ring.
• Brush the rings with egg wash on all sides and roll in sesame seeds.
• Place the ring a sheet pan.
• Put an oven-proof pot of boiling water in the oven, underneath the bread. Cook for about 25 minutes, or until the bread turns a light brown color.
• Remove and place on a rack to cool.
• OPTION: You can skip the long detailed instructions from #2 to #15 if you make the dough in a bread machine.

WHOLE WHEAT SESAME RINGS (SIMIT)

Steps:

• Combine flours, salt and optional mahlab in a large bowl or the bowl of a stand mixer fitted with the paddle and stir together or mix at low speed until combined. Dissolve yeast in water. Add agave syrup or honey and stir together.
• At low speed, add water and yeast mixture to flour and mix for 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and mix dough (or knead by hand) for about 5 minutes. Dough will be stiff and slightly sticky. Let sit for 5 minutes.
• Lightly oil work surface and shape dough into a ball. Clean, dry and lightly oil mixing bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic (plastic should not be touching dough) and let rise at room temperature for about 3 hours, until doubled.
• Line 2 baking sheets with parchment and lightly oil parchment. In a wide bowl, combine pomegranate or grape molasses and 1/4 cup water and stir together, or beat egg with 2 tablespoons water.
• Turn dough onto a lightly oiled work surface and shape into a ball. Divide into 8 to 10 equal pieces and shape each piece into a ball. Cover loosely with plastic and let sit for 20 minutes. Roll out each piece into a rope, approximately 12 to 14 inches long. Holding one end of the rope, twist it a few times, then join ends together, overlapping by about an inch and pinching together so they stay connected. The hole should be about 2 to 2 1/2 inches. Dip into molasses solution or egg, coating both sides well, then dip into sesame seeds, flip over and coat other side. Place on baking sheets, allowing at least 1 inch of space between rings. Cover loosely with plastic and let rest for 20 to 30 minutes. Meanwhile heat oven to 400 degrees with the rack arranged in the middle. Place a pan on the bottom of the oven.
• Carefully pour 1 cup of water into the tin on the floor of the oven. Bake each sheet on the middle rack of the oven for 30 to 35 minutes (you can refrigerate the second baking sheet while the first one is baking to prevent the rings from rising too much), flipping the rings over so they don't brown too much on one side after 15 to 20 minutes, and if desired, brushing with egg white halfway through. Another way to prevent too much browning on the bottom is to slide another baking sheet under baking sheet (if you have enough of them to spare). Remove pan of water after 10 minutes. Rings should be dark brown and respond to tapping on the bottom with a hollow sound. Remove from heat and cool before eating.

KOULóURIA (GREEK SESAME BREAD RINGS)

Steps:

• Mix all ingrdients EXCEPT sesame seeds to form a dough and knead by hand for approximately 10 minutes.
• You might need to add a little more flour, the dough should be soft but not sticky.
• Cover and let dough rise for about 30-50 minutes or until dough has doubled in size.
• Meanwhile preheat oven (440°F, 225°C) and grease baking tray or cover it with baking paper. Put a wide ovenproof dish filled with hot water on the bottom of the oven to have steam, which will make for a better result.
• Knead dough a second time and divide into 8 portions.
• Form each part into 13-14 inch long roll (about 3/4-1 inch thick). Shape into rings and press ends together.
• Put some warm water into a large bowl. Put sesame seeds on a plate.
• Carefully dip rings into warm water and then into sesame seeds to cover them on both sides.
• Put rings on baking tray and let rise for another 10 minutes.
• Bake for about 25-35 minutes.
• Koulóuria are done, when they are golden brown. Remove from oven and let cool completely.

SESAME RINGS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!).
• Whisk the flour, baking powder and salt together in a medium bowl.
• Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
• Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
• TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3" piece of dough). Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end).
• TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
• Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to "swirl" the seeds to fully coat the ring). Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
• Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
• Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.