Sesame Turkish ring breads

Throw your hat in the ring with these.
1H 40M

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!

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Sesame turkish ring breads


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 oven to 220°C. Grease and line oven 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 oven for 18 minutes or until golden and cooked through. Transfer to a wire rack to cool.

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.


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