Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Starter dough
Dough
Sesame coating
How it's done
Starter dough
Mix the flour, sugar and yeast in a bowl. Mix in the milk and oil, knead to form a firm dough. Cover and leave to rise at room temperature for approx. 30 mins.
Dough
Add the flour, salt and milk to the starter dough, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 5 portions. Shape each portion of dough into a thin roll approx. 1 m long. Fold each roll in half, twist and shape into a ring. Roll the ends over the work surface a little so that they seal.
Sesame coating
Place the water and sugar in a bowl, stir until the sugar has dissolved. Empty the sesame seeds into a deep dish. Dip the simits one after the other in the sugar syrup and then in the sesame seeds, place on a baking tray lined with baking paper. Cover and leave to rise for approx. 30 mins.
To bake
Approx. 25 mins. in an oven preheated to 180°C (convection). Remove the simits from the oven, leave to cool on a cooling rack.
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