Sesame Rings Recipes

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.

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.

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.