Recipe

Sesame Turkish ring breads

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!

  • 1 hr 40 mins preparation
  • 20 mins cooking
  • Makes 8
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Ingredients

Sesame turkish ring breads
  • 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

Method

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.

Notes

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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