- 3 teaspoon (10g) dried yeast
- 1 teaspoon caster (superfine) sugar
- 1 1/2 cup (375ml) lukewarm water
- 3 1/2 cup (500g) plain (all-purpose) flour, plus extra to dust
- 1 teaspoon salt
- 1/2 cup (125ml) vincotto or pekmez (see tip)
- 2/3 cup (100g) sesame seeds
- 1/4 cup (40g) poppy seeds
- 1 tablespoon nigella seeds
- 1 tablespoon coriander seeds, coarsely crushed
- 1Whisk 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.
- 2Place 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.
- 3Transfer 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.
- 4Turn 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.
- 5Working 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.
- 6Preheat oven to 220°C. Grease and line oven trays with baking paper.
- 7Carefully 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.
- 8Bake 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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