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.
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?
it’s a repost. I hope you don’t mind Swati.
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.
- 3 teaspoon 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 teaspoon salt
- 1 ½ cups Til/Sesame Seeds
- ⅓ 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.
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!
Torviewtoronto says
look fabulous
Julie says
lovely rings 🙂
Suma Gandlur says
This is one of the recipes I bookmarked first for this marathon but went ahead with another country later. Those rings look very beautiful.