Sesame Rings Simit

Dough:

1. Dissolve the yeast in the lukewarm water while stirring. Sift the flour into a larger bowl and knead with the yeast water, milk, oil, salt, sugar and vinegar using the dough hook of the hand mixer to form a smooth dough. It should turn smoothly away from the bowl wall and no longer stick. But if that is the case, add the slightly heaped tablespoon of flour mentioned above and knead in. Then shape the dough into a ball with very lightly oiled hands, put it back in the bowl, close it tightly and place it in the illuminated oven for 50 – 60 minutes.

Sheathing and finishing:

1. Mix the syrup with the water until it has completely dissolved. Put it and the sesame seeds mixed with the black cumin into a shallow bowl and keep them ready.
2. When the dough has more than doubled in volume, place it on a lightly floured work surface, cut out 10 portions of 50 g each and shape each into a 1 – 1.5 cm thick roll. Then twist two strands of dough together and finally glue both ends together so that a small wreath is created. Gradually put the very soft rings first in the syrup water, brush the surface with them with a brush and then transfer them to the sesame seeds and also sprinkle the surface with a spoon. (This works best this way, because turning the soft rings is a bit difficult).
3. Then lift the rings out of the sesame bath with a wide spatula and place them on the baking sheet with sufficient space. 5 pieces fit on it without any problems. Then cover the tray with a kitchen towel and let the blanks rest for 15-20 minutes and let rise a little.
4. In the meantime, preheat the oven to 180 ° O / bottom heat and then slide the tray into the oven on the 2nd rail from below. The baking time is – depending on the desired degree of browning – 30 – 35 minutes.