Turkish Simit with A Twist

Simit, Turkish sesame bread ring, is the most well-known and popular street food in Turkey. The dough is first twisted and shaped into a ring, then dipped in a grape molasses solution diluted with water, which helps the seeds stick to the simit and gives them a hint of sweetness. It's crusty, filling and very tasty. Great as a breakfast with butter, cheese and olives, or as an easy lunch with a bowl of soup or simply plain. However, I thought I would experiement it with some beet juice and poppy seeds instead of the more traditional sesame seeds. I guess not all the Turkish friends would approve, but it's FUN. So why not? Sunflower seeds and pepitas would be great as the coating too.

Dough	Topping
170 ml Luke-warm water 30 ml Beetroot juice 12 g Fresh yeast (or 5 g dried yeast) 350 g All purpose flour (I use German#550) 1 tsp Sea salt	4 tbsp Molasses (use grape molasses if you could find some) 3 tbsp Water Poppy seeds

Mix water, beetroot juice and yeast in a bowl. Leave for 5-10 minutes for the yeast to activate.
Mix the flour and salt in the bowl of your stand mixer. Add in yeast mixture. Mix on slow speed for 3-4 minutes until the dough comes together. Increase the speed to medium and knead until the dough becomes smooth and elastic, about 5-6 minutes.
Turn out the dough and shape into a ball. Return to the bowl and cover with a plastic wrap or clean kitchen towel. Set aside to proof for 45-60 minutes.
Mix the molasses and water in a bowl until well combined. Divide the dough into 8 even portions. Roll each portion into a 45cm long rope. Take two dough ropes and place them alongside one another. Braid them together and squeeze the two ends together to form a ring. Repeat with the remaining ropes to make 4 simits.
Preheat the oven to 220C/430F. Dip each bread ring into the molasses mixture and coat with poppy seeds. Place it on a baking tray lined with parchment paper and set aside for 10 minutes.
Bake for about 18 minutes until nicely golden brown and cooked through. Enjoy it with butter while they are still warm.

40 comments:

J.P. Alexander 15/5/21 06:06: Gracias por la receta te mando un beso
Evi Erlinda 15/5/21 06:36: They look so good!
Yum!
Jeff the Chef 15/5/21 06:37: I'm all for fun and experimentation! Your twists look fantastic!
Nancy Chan 15/5/21 09:14: Beautiful bread rings. They look like bangles. Wish I could have one.
Margaret D 15/5/21 09:25: They look wonderful and we like beetroot here.
DEZMOND 15/5/21 09:52: Looks very nom and that lacy bowl really does look like something from Turkish saray! I've just opened a jar of pickled beets to eat with my red lentil, garlic millet dish for lunch today :)
Pedro 15/5/21 10:12: To feel like walking through a bazaar. :-))
Good weekend!
Królowa Karo 15/5/21 11:56: So beautiful and tasty!
Tom 15/5/21 12:58: ...what a treat!
New Classic r 15/5/21 13:32: I am not much of a baker but this recipe may change that.
Martha 15/5/21 14:52: Gorgeous and I can imagine so good too!
Ashley@CookNourishBliss 15/5/21 15:08: These are so fun! I would love one this morning!
Kelly | Foodtasia 15/5/21 15:23: Such lovely breads! Beet juice and poppy seeds make a beautiful variation!
Brian's Home Blog 15/5/21 16:48: Those look wonderful and they sure are pretty!
Whats Cookin Italian Style Cuisine 15/5/21 17:31: These are a work of art just beautiful!
David 15/5/21 20:58: Angie, These Turkish bread rings look great. My choice would be to enjoy them with some quality butter and cheese. Take Care, Big Daddy Dave
Christine 15/5/21 22:56: Delicious!
Ann Low 16/5/21 00:17: These bread rings look beautiful :)
Tanza Erlambang 16/5/21 01:43: I never consume "turkey" bread, but I saw some similar bread in the groceries...

Look delicious... yummy
Yvonne @ Fiction Books Reviews 16/5/21 07:57: Mention bread of any description, and I'll be there!

I would eat this either as a sweet or savoury option, although with some cream cheese as a lunch option is sounding good right now!

Thanks for sharing and enjoy your weekend :)
Sherry's Pickings 16/5/21 09:46: i love poppy seeds! this looks fantastic angie.
Natalia 16/5/21 11:15: Woooow! That is so impressive! They look absolutely perfect, good job :)
Kinga K. 16/5/21 14:28: I trully adore it ❤
thepaintedapron.com 16/5/21 14:46: What beautiful bread rings! Another recipe I haven't heard of, and your creative twist on it sounds wonderful, it sounds so good!
Jenna
SavoringTime in the Kitchen 16/5/21 16:26: Beautiful twists and I love your delicious variation, Angie!
bread&salt 16/5/21 19:49: Mmmmmmm its smells comes here Dear Angie! Turkish simit changes region to region. These ones looks like to Ankara city's simits, Mmmmmmm my favourite one. Thanks for sharing,
2pots2cook 17/5/21 13:30: This really looks gorgeous !
Suja Manoj 17/5/21 19:49: Great treat! beautiful bread rings,yum.
Tisa Jacob 18/5/21 00:45: Leave it to Angie to make an already beautiful bread into a work of art. I've never heard of a simit, but it looks like I could eat several of those beauties.
Ben | Havocinthekitchen 18/5/21 02:02: Ooo I love Turkish Simits (as well as other breads from Turkey) - however, haven't made them for many years. Thanks for a delicious reminder!
Eva Taylor 18/5/21 11:45: These look wonderful! Can’t wait to try making thrm.
Eva http://kitcheninspirations.wordpress.com/
Abbe@This is How I Cook 18/5/21 17:57: Just beautiful and a recipe I've been wanting to make for awhile. Thank you!
foodtravelandwine 18/5/21 19:27: Your simit looks perfect!!....I love it!!.......Abrazotes, Marcela
Raymund 19/5/21 01:25: Another perfect bread Angie
Julie 19/5/21 15:19: I tried Simit sometime back but adding beet juice to these is a new idea..superb, Angie!
tigerfish 20/5/21 00:17: Beautiful! Love that "pinkish" tone from the beet juice .
gluten Free A_Z Blog 20/5/21 03:05: Very creative and interesting idea. Looks beautiful
Evi @ greenevi 20/5/21 14:19: Oh these look gorgeous!! Love that you added beet juice
zufik 20/5/21 18:07: Wyglądają niesamowicie, zapiszę przepis :)
Paula Montenegro 25/5/21 13:15: So beautiful Angie! I'd never heard about them but they remind me of bagels, so I definitely want to try them. The way to make the seeds stick is genius.