“Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || Baked in wood-fired ovens, different regions have their own versions of simit with names such as gevrek or kahke. || Region: İstanbul, all regions”
For the dough
250 g/ 2 cups/9 oz plain flour (all-purpose)
50 g/ 3 tbsp/2 oz fresh yeast, crumbled (or 3 sachets active dried yeast)
1 tablespoonclotted cream (kaymak, see p.486)
100 g/ 2/3 cup/3 1/2 oz sesame seeds
To make the dough:
Combine the flour and salt in a bowl. Make a well and add the yeast and 175 ml (3/4 cup/6 fl oz) water. Combine until a coarse dough forms. Knead the dough on a lightly floured surface for 10 minutes. Cover with a damp dish towel and rest for 15 minutes. Divide the dough into 4 equal pieces, cover with a damp cloth and rest for another 15 minutes.
Preheat oven to 200°C/400°F/Gas Mark 6 and line a baking sheet with baking (parchment) paper. Roll each piece of dough into a 70-cm (27 1/2-inch) rope. Fold in two, stick the ends together, twist the dough and then form into rings.
Whisk the clotted cream and milk in a bowl for 3 minutes. Put the sesame seeds in a separate bowl nearby. Dip the dough rings into the cream mixture, then into the sesame.
seeds, turning to coat the rings thoroughly. Arrange on the lined baking sheet, cover with a damp dish towel and let rest for 15 minutes. Bake in the hot oven for 20 minutes.