SIMIT (TURKISH SESAME BREAD RINGS)
These small bread rings coated with sesame seeds, called simit, are a popular Turkish snack or street food.
Provided by crinstit
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Toast sesame seeds in a dry frying pan over low heat until golden and fragrant, about 5 minutes. Keep a close eye as they change color very quickly.
- Combine flour, yeast, and salt in a large bowl. Make a well in the flour mixture and add water, milk, melted butter, and olive oil; stir well until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, 30 minutes to 1 hour.
- Line a baking sheet with parchment paper.
- Divide dough in to 8 parts and roll each part into a 6- to 8-inch long rope. Join ends together and seal to form a ring. Place rings on prepared baking sheet, cover with a clean kitchen towel and let rise for 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Brush rings with beaten egg and sprinkle generously with toasted sesame seeds.
- Bake in the preheated oven until golden and crusty, about 20 minutes.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 50.6 g, Cholesterol 36.5 mg, Fat 18.4 g, Fiber 2.9 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 346.2 mg, Sugar 0.7 g
SESAME RINGS
These Sephardic Jewish cookies from Spain are traditionally served at Sabbath dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007.
Provided by averybird
Categories Dessert
Time 50m
Yield 40 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!).
- Whisk the flour, baking powder and salt together in a medium bowl.
- Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
- Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
- TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3" piece of dough). Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end).
- TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
- Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to "swirl" the seeds to fully coat the ring). Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
- Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
- Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
Nutrition Facts : Calories 124.2, Fat 5, SaturatedFat 0.8, Cholesterol 23.2, Sodium 65.1, Carbohydrate 17.2, Fiber 0.7, Sugar 6.5, Protein 2.6
SESAME COOKIES
A recipe that comes from the South of USA. Taken in a book of recipe from different countries. I don't know how much cookies it gives, so I guess 20. If you do it, tell me how much and I'll change it :)
Provided by Boomette
Categories Dessert
Time 20m
Yield 35 cookies
Number Of Ingredients 8
Steps:
- Cream the butter with the sugar.
- Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds.
- Beat well.
- Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie.
- Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard.
- Let cool few seconds, then take them off the baking sheet carefully.
- Chilicat had 35 cookies, using a 1-teaspoon scoop.
SESAME SEED COOKIES
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
- Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
- Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
SESAME RINGS (SPAIN)
These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help showcase it. They store well, so they're excellent cookies to keep around in case of unexpected guests.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 40 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.
- Whisk the flour, baking powder and salt together in a medium bowl.
- Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
- Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.
- To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
- Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.
SESAME RINGS COOKIES (SPAIN)
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray. Whisk the flour, baking powder and salt together in a medium bowl. Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings. Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart. Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve. Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
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- Put all ingredients except egg white, sesame and baking powder in a tray and mix them. When you knead it well, add baking powder and keep kneading. You will have a soft dough.
- Take pieces as big as a walnut and first shape it like a stick, then combine its two ends to give it a simit (ring shape) shape.
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