Sesame Turkish Ring Breads Recipe

Posted on
 Recreate popular Turkish street treats with these delicious sesame ring breads from The A Sesame Turkish ring breads recipe

Recreate popular Turkish street treats with these delicious sesame ring breads from The Australian Women’s Weekly ‘Made from Scratch’ cookbook – perfect with breakfast, lunch or dinner!

Makes 8

100 mins prep
20 mins cook

Ingredients

Sesame turkish ring breads
3 tsp(10g) dried yeast
1 tspcaster (superfine) sugar
1 1/2 cups(375ml) lukewarm water
3 1/2 cups(500g) plain (all-purpose) flour, plus extra to dust
1 tspsalt
1/2 cup(125ml) vincotto or pekmez (see tip)
2/3 cup(100g) sesame seeds
1/4 cup(40g) poppy seeds
1 tbspnigella seeds
1 tbspcoriander seeds, coarsely crushed
Recipe by Women’s Weekly

Steps

Sesame turkish ring breads

1. Whisk yeast, sugar and ¼ cup of the water in a medium bowl until yeast is dissolved. Stand in a warm place for 10 minutes or until mixture is frothy. Add the remaining water; stir to combine.

2. Place flour and salt in the large bowl of an electric mixer fitted with a dough hook (or use the paddle attachment), add the yeast mixture. Mix on low speed until a rough dough forms. Increase speed to medium, knead for 10 minutes or until the dough is smooth and elastic.

3. Transfer dough to a lightly oiled large bowl, cover with plastic wrap; stand in a warm place to prove for 1 hour or until doubled in size.

4. Turn dough out onto a lightly floured surface; punch dough down with your fist. Divide into 8 equal portions. Place vincotto in a small bowl. Combine seeds on a large plate.

5. Working with one portion of dough at a time, roll dough on a lightly floured work surface into a 50cm (20-inch) long rope. Fold rope in half; lift off work surface and twist dough together to form a twisted rope shape. Return to the work surface; form into a circle, pressing ends firmly to seal.
Repeat with remaining dough to make 8 twisted rings.

6. Preheat panggangan to 220°C. Grease and line panggangan trays with baking paper.

7. Carefully place each ring in the vincotto, turning to coat; allow excess to drain off. Coat rings in seed mixture, then transfer to trays; stand in a warm place for 20 minutes or until slightly puffed.

8. Bake rings in panggangan for 18 minutes or until golden and cooked through. Transfer to a wire rack to cool.

Tips
Vincotto translates from Italian as ‘cooked wine’; it is made by boiling down grape must (the juice and pulp of wine-making grapes) to make a thick syrup. It is available from delis and greengrocers. Pekmez is the syrup traditionally used for these breads, and is made in a similar way; however, it can only be found in Greek and Middle-Eastern grocery shops.

Try these with marinated feta and cured meats.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *