|Simiti or Simit|
For the month Swati of Baking Partners has challenged us to make Simiti or Simit from here. I was relieved for i had already made this delicious bread. With the month long marathon at my space and all of sick I did not have too much tension.
Then I began thinking where is the post? Cannot see it at my wordpress site or here on blogspot!! I could locate it on my facebook page. The FB page led me to the domain I had and which crashed without any way of recovering it. I lost so many delicious posts. Boy was I upset?
Luckily for me I had the draft and pics. So for me it’s a repost. I hope you don’t mind Swati.
This is my repost....
"For the month of February Aparna had given us a freehand and we could bake anything we choose. Now there are many that I wanted to bake some are from the challenges that I had missed in the past. But I had made the petimezi/ grape juice thickened in the fridge. So I made Simitia/Koulouria these were to be made for Eggless Baking, Gayatri’s brainchild.
Recipe Source: My Little Expat Kitchen
Makes 10 Simiti or Simit
For the bread:
- 3 tsp active Yeast
- 5 cups Flour/ Maida
- 2 tblspn Sugar
- 1 cup Lukewarm Milk
- 1 cup Lukewarm Water
- 2 tblspn Olive Oil + extra for oiling the mould
- 1 tsp salt
For the coating:
- 1 ½ cups Til/Sesame Seeds
- 1/3 cup petimezi /grape juice thickened
- ¼ cup water
- First make the Petimezi. I have just done nothing but followed the instructions here. As usual I did not follow any measures just crushed and strained the grapes and boiled it stirring constantly. I have done the job in a thick bottomed kadhai/wok on a low flame.
- In a medium bowl mix the milk, water and sugar. Add the yeast and mix well. Set aside in a warm corner to proof.
- Meanwhile in a large bowl mix together flour, salt, and oil.
- Add yeast mixture to make soft and slightly sticky dough.
- Transfer the dough to the counter and knead for 10 minutes until soft and elastic.
- Place the dough in an oiled bowl, cover with cling wrap and allow it to double for 1 hour.
- While the dough is resting roast the sesame seeds till slightly brown and aromatic. Remove and cool.
- In a bowl mix together the petimezi thickened grape juice and water. Set aside.
- Preheat oven to 180°C. (The original recipe says 200°C but I baked at 180°C).
- Now deflate the dough and divide into 10 equal portions.
- Divide each portion into two and roll each portion into a 30 cm long rope.
- Attach at one end both the rolls and twist both together to form a braid.
- Make a ring by sealing both the ends to form a braided ring. Repeat with all the portions.
- Dip the ring in petimezi /grape juice and place it on the sesame seeds.
- Coat the ring completely with the seeds.
- Place the coated ring on a baking tray.
- Complete all the rings.
- Transfer to the oven directly they do not need second proofing.
- Bake for 20-25 minutes until nicely browned.
- Remove from oven and serve it hot or warm.
- Serve slathered with butter, jam or chocolate spread and enjoy!!
- Mine disappeared without any spreads.