Simit Pastries

Salma Al-OtaibiCuisinier

Ingrédients

• 3 1/2 cups all-purpose flour
  3.5 cup
• 3 eggs
  3 piece
• 1 tablespoon sugar
  1 tablespoon
• 100 grams unsalted butter, at room temperature
  100 gram
• 1 tablespoon instant yeast
  1 tablespoon
• 1 tablespoon salt
  1 tablespoon
• 1 1/2 cups warm water
  1.5 cup
• 1/2 cup sesame seeds
  0.5 cup
• 1/4 cup vegetable oil
  0.3 cup

Mesures

1. 1

   In a relatively large plastic bowl, mix all the dough ingredients well except for the flour.

   Matériel requis:

   🍳

   Plastic bowl

   5 minutes
2. 2

   Gradually add the flour and knead for 10 minutes until you get a soft, elastic, and slightly sticky dough.

   10 minutes
3. 3

   Place the dough in a large bowl, cover with plastic wrap, and let it rest for an hour until it rises and doubles in size.

   60 minutes
4. 4

   Divide the dough into 10 balls, roll each ball into a rope shape about 30 to 40 cm long, and shape it into a circular cake.

   10 minutes
5. 5

   Dip the cakes in a plate of sesame seeds so that the sesame covers the cakes on both sides.

   5 minutes
6. 6

   Arrange the cakes on a baking sheet lined with parchment paper, leaving space between them, cover them, and let them rest for an hour and a half until they relax and double in size.

   90 minutes
7. 7

   Preheat the oven to 230 degrees Celsius first, then reduce the temperature to 200 degrees Celsius.

   Matériel requis:

   Four

   5 minutes
8. 8

   Place the baking sheet in the oven for 20 minutes until browned and golden.

   20 minutes
9. 9

   Remove from the oven and immediately brush the top with a little oil using a brush to give it a nice shine.

   5 minutes
10. 10

    Place the simit pastries on a serving plate and serve.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques