Simit; Sesame-Encrusted Turkish Bread Rings

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1. 1Step 1: Combine the sugar and 60 ml (2fl oz/ 1/4 cup) lukewarm water in a small bowl, then sprinkle over the yeast. Set aside for about 8 minutes, or until foamy, then add another 310 ml (10 3/4 fl oz/ 1 1/4 cups) lukewarm water.
2. 2Step 2: Combine the flour and salt in a bowl, then add the yeast mixture and stir to form a coarse dough. Turn out onto a lightly floured surface (a little bit of extra flour on the surface will help the dough to come together) and knead for 6-7 minutes, or until the dough is smooth and elastic.
3. 3Step 3: Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 45 minutes to 1 hour, or until doubled in size.
4. 4Step 4: Preheat the oven to 220 C (425 F/Gas 7) and line a large size baking tray with baking paper.
5. 5Step 5: Knock back the dough on a lightly floured work surface and divide it into 8 even sized pieces.
6. 6Step 6: Combine the pekmez with 60 ml/2fl oz water in a large bowl. Place the sesame seeds on a large plate.
7. 7Step 7: Working with one piece of dough at a time, use your hands to roll the dough out to make 60 cm (24″) long ropes. Fold in half so two ends align, then lift off the board and use your hands to twist each rectangle into a two stranded “rope”. Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal. Repeat with the remaining dough to make 8 rope circles.
8. 8Step 8: Dip each ring, first into the pekmez mixture, immersing completely to coat, then drain well and toss in the sesame seeds, turning gently to coat. Transfer to the prepared tray and set aside at room temperature for about 20 minutes, to puff slightly.
9. 9Step 9: Bake in the oven for 15-18 minutes, or until deep golden and cooked through. Transfer to a wire rack to cool.