Simit

1. Dissolve the yeast and sugar in the warm water, leave for 5 minutes until frothy, then combine with the flour, salt and olive oil and knead for about 10 minutes into a smooth, slightly tacky dough.
2. Cover the dough and let it rise in a warm place for around 1 hour until doubled, then divide it into eight equal pieces.
3. Roll each piece into a thin rope about 40 cm long, fold the rope in half, twist the two strands together and join the ends into a ring, pressing firmly to seal.
4. Toast the sesame seeds lightly in a dry pan until fragrant so they brown evenly during baking, then tip them into a shallow tray.
5. Whisk the grape molasses with the dipping water, dunk each ring fully into the molasses bath, then press both sides into the toasted sesame so they are thickly coated.
6. Rest the coated rings for 15 minutes, then bake at 220 C for 18 to 22 minutes until deep golden brown and crisp on the outside with a chewy crumb.
7. Cool slightly on a rack and eat warm, ideally with cheese, olives and tea.

You'll use: Oven · Pan · Whisk