Simity (Turkish bagels)

Bread 568 Last Update: Jul 17, 2021 Created: Jul 17, 2021 0 0 0
Simity (Turkish bagels)
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Simity - Turkish bagels on yeast dough, generously covered with sesame seeds. Unusually fragrant pastries with a crispy crust and tender, fluffy and fibrous crumb. If you've never made simits at home, be sure to do it: the recipe is simple and the result is amazing!

Yeast for making Turkish bagels does not have to be fast-acting - just dry (also 3 grams - this is 1 teaspoon without a slide) or pressed (you need 3 times more, that is, 9-10 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up the water with a tablespoon of sugar and dissolve the yeast in it.

In total, from the indicated amount of ingredients used, 4 large bagels are obtained (weighing about 90-100 grams each). Despite the lack of eggs, milk and butter in the yeast dough, the ready-made simits are quite insidious. This is me about calorie content: 100 grams of products contain almost 500 kcal. Therefore, be careful with these delicious bagels, girls!

Ingredients

Directions

  1. To prepare Turkish bagels, we need the following ingredients: premium wheat flour, water, sesame seeds, olive oil, natural honey, granulated sugar, salt and yeast.
  2. Sift 150 grams of wheat flour into a suitable dish. It is better to use a larger bowl or saucepan, as the dough will increase in volume during fermentation.
  3. Add to the flour 1 tablespoon of sugar, a quarter of a teaspoon of salt and 1 teaspoon (without a slide, that is, under the knife) of fast-acting yeast. I wrote above how to work with pressed and dry yeast.
  4. Mix very thoroughly so that all dry ingredients are evenly distributed throughout the mixture. We make a hole in the center and pour 120 milliliters of lukewarm water into it.
  5. Stir flour with water until soft and smooth. After that, we begin to add olive oil (2 tablespoons) into the dough in parts. Add a little oil and stir it into the dough, then another portion and stir in again ...
  6. When 2 tablespoons of aromatic olive oil are in the yeast dough, it's time to add the remaining wheat flour (100 grams) in portions.
  7. We knead the dough with our hands (it is most convenient to do this on a work surface, not in a bowl) for 10 minutes or using a kneader for about 6-7 minutes. The dough should be fairly soft, not sticky, yet firm and firm enough. We round the dough into a ball and put it in a bowl, which we grease with a small amount (literally a teaspoon) of olive oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 30 minutes. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and the Turkish bagels will be gone.
  8. While the yeast dough ferments, you need to fry the white sesame seeds (100 grams). In a dry frying pan with constant stirring, keep the sesame seeds over medium heat until they are slightly browned and especially fragrant. After that, let the seeds cool.
  9. In a separate bowl, combine 100 milliliters of drinking water (you can warm it, then it will cool down) with a tablespoon of natural honey. In the original, instead of honey, pecmez is used, but we do not have it. By the way, you can even sweeten the water with sugar - nothing bad will happen, don't worry.
  10. For half an hour, the yeast dough for bagels is well suited, it will noticeably round up and increase in volume two times exactly.
  11. Divide the dough into 4 equal parts (cut it with a knife) according to the number of pieces.
  12. Roll each piece into a ball, put it seam down.
  13. We roll each ball with a palm, forming a cylinder. We cover the blanks with cling film or a damp towel made of light fabric. Leave at room temperature for 15 minutes.
  14. During this time, the dough will increase in volume. Lubricate each cylinder with olive oil (we still have a teaspoon left), cover it again from airing and let it stand on the tarp for another 15 minutes.
  15. During this time, the dough pieces will swell even more - it's time to move on to forming future simits.
  16. Since we greased the dough with olive oil, there is no need for flour to burn. We take one piece of dough and roll it out with our palms into a thin rope about a meter long. This dough rolls out very easily, it is pliable and plastic.
  17. We fold the tourniquet in half and weave it together, as in the photo.
  18. Firmly fasten the edges of the dough, giving the dough the appearance of a donut.
  19. Then we bathe the blanks in a sweet bath ...
  20. ... and roll generously in sesame seeds. We do the same with the other three dough pieces.
  21. We transfer the future Turkish bagels to a baking sheet covered with baking paper. I love to use a Teflon mat. We cover the blanks with a towel or cling film and leave to distance for 40 minutes. The time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we heat the oven (250 degrees).
  22. When the workpieces have increased by one and a half to two times, we put simits in a hot oven.
  23. We bake Turkish bagels at 250 degrees for 10-15 minutes or until golden brown. I have a Hephaestus gas oven, bottom heating, no convection. I baked on the lower heating for 10 minutes, after which I additionally browned the simits under the upper heating element for another couple of minutes.
  24. Such a tender, soft, fluffy and fibrous crumb is hidden under a ruddy and crispy crust.
  25. Simita Turkish bagels are good fresh, as on the second day they become crumbs and the same in structure (like crust, like crumb). Cook for your health and bon appetit, friends!

Simity (Turkish bagels)



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Simity - Turkish bagels on yeast dough, generously covered with sesame seeds. Unusually fragrant pastries with a crispy crust and tender, fluffy and fibrous crumb. If you've never made simits at home, be sure to do it: the recipe is simple and the result is amazing!

Yeast for making Turkish bagels does not have to be fast-acting - just dry (also 3 grams - this is 1 teaspoon without a slide) or pressed (you need 3 times more, that is, 9-10 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up the water with a tablespoon of sugar and dissolve the yeast in it.

In total, from the indicated amount of ingredients used, 4 large bagels are obtained (weighing about 90-100 grams each). Despite the lack of eggs, milk and butter in the yeast dough, the ready-made simits are quite insidious. This is me about calorie content: 100 grams of products contain almost 500 kcal. Therefore, be careful with these delicious bagels, girls!

Ingredients

Directions

  1. To prepare Turkish bagels, we need the following ingredients: premium wheat flour, water, sesame seeds, olive oil, natural honey, granulated sugar, salt and yeast.
  2. Sift 150 grams of wheat flour into a suitable dish. It is better to use a larger bowl or saucepan, as the dough will increase in volume during fermentation.
  3. Add to the flour 1 tablespoon of sugar, a quarter of a teaspoon of salt and 1 teaspoon (without a slide, that is, under the knife) of fast-acting yeast. I wrote above how to work with pressed and dry yeast.
  4. Mix very thoroughly so that all dry ingredients are evenly distributed throughout the mixture. We make a hole in the center and pour 120 milliliters of lukewarm water into it.
  5. Stir flour with water until soft and smooth. After that, we begin to add olive oil (2 tablespoons) into the dough in parts. Add a little oil and stir it into the dough, then another portion and stir in again ...
  6. When 2 tablespoons of aromatic olive oil are in the yeast dough, it's time to add the remaining wheat flour (100 grams) in portions.
  7. We knead the dough with our hands (it is most convenient to do this on a work surface, not in a bowl) for 10 minutes or using a kneader for about 6-7 minutes. The dough should be fairly soft, not sticky, yet firm and firm enough. We round the dough into a ball and put it in a bowl, which we grease with a small amount (literally a teaspoon) of olive oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 30 minutes. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and the Turkish bagels will be gone.
  8. While the yeast dough ferments, you need to fry the white sesame seeds (100 grams). In a dry frying pan with constant stirring, keep the sesame seeds over medium heat until they are slightly browned and especially fragrant. After that, let the seeds cool.
  9. In a separate bowl, combine 100 milliliters of drinking water (you can warm it, then it will cool down) with a tablespoon of natural honey. In the original, instead of honey, pecmez is used, but we do not have it. By the way, you can even sweeten the water with sugar - nothing bad will happen, don't worry.
  10. For half an hour, the yeast dough for bagels is well suited, it will noticeably round up and increase in volume two times exactly.
  11. Divide the dough into 4 equal parts (cut it with a knife) according to the number of pieces.
  12. Roll each piece into a ball, put it seam down.
  13. We roll each ball with a palm, forming a cylinder. We cover the blanks with cling film or a damp towel made of light fabric. Leave at room temperature for 15 minutes.
  14. During this time, the dough will increase in volume. Lubricate each cylinder with olive oil (we still have a teaspoon left), cover it again from airing and let it stand on the tarp for another 15 minutes.
  15. During this time, the dough pieces will swell even more - it's time to move on to forming future simits.
  16. Since we greased the dough with olive oil, there is no need for flour to burn. We take one piece of dough and roll it out with our palms into a thin rope about a meter long. This dough rolls out very easily, it is pliable and plastic.
  17. We fold the tourniquet in half and weave it together, as in the photo.
  18. Firmly fasten the edges of the dough, giving the dough the appearance of a donut.
  19. Then we bathe the blanks in a sweet bath ...
  20. ... and roll generously in sesame seeds. We do the same with the other three dough pieces.
  21. We transfer the future Turkish bagels to a baking sheet covered with baking paper. I love to use a Teflon mat. We cover the blanks with a towel or cling film and leave to distance for 40 minutes. The time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we heat the oven (250 degrees).
  22. When the workpieces have increased by one and a half to two times, we put simits in a hot oven.
  23. We bake Turkish bagels at 250 degrees for 10-15 minutes or until golden brown. I have a Hephaestus gas oven, bottom heating, no convection. I baked on the lower heating for 10 minutes, after which I additionally browned the simits under the upper heating element for another couple of minutes.
  24. Such a tender, soft, fluffy and fibrous crumb is hidden under a ruddy and crispy crust.
  25. Simita Turkish bagels are good fresh, as on the second day they become crumbs and the same in structure (like crust, like crumb). Cook for your health and bon appetit, friends!

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