Best Sesame Rings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SIMIT (TURKISH SESAME BREAD RINGS)



Simit (Turkish Sesame Bread Rings) image

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

½ cup sesame seeds
4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon salt
5 tablespoons water
5 tablespoons milk
¼ cup unsalted butter, melted
¼ cup olive oil
1 egg, lightly beaten

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

EASY GREEK BREAD RINGS WITH SESAME SEEDS (KOULOURIA)



Easy Greek Bread Rings with Sesame Seeds (Koulouria) image

A classic Greek street fare that is perfect for breakfast or a quick snack.

Provided by Marilena Leavitt

Categories     Bread, Snack

Time 32m

Yield 10

Number Of Ingredients 11

3 cups AP flour
½ cup whole wheat flour
1½ tsp. sea salt
2 TBSP. sugar (or honey)
1¼ cups lukewarm water
2 packages of active dry yeast
For the coating:
2 cups of room temperature water
2 TBSP. sugar
--- sesame seeds
--- melted butter to brush on

Steps:

  • Mix the flours and the salt in the bowl of a stand mixer equipped with a hook. Set aside. Pour the water into a larger glass measuring cup and stir in the yeast and the sugar, until the yeast is dissolved. Let the liquid rest for 5 minutes until the yeast becomes foamy.
  • With the motor running, add the liquid ingredients to the dry ingredients and beat on medium speed for about 5 minutes, until it forms a soft, elastic dough. The dough should be easy to handle and it should pull away from the bottom and the sides of the bowl. If the dough is too dry, add a tablespoon of water; if it is too wet, add a tablespoon of flour. Grease the bowl with olive oil, place the dough back into the bowl, cover with plastic wrap, and allow it to rest for one hour, or until it has doubled in size.
  • Preheat the oven to 375°F Convection/Fan.
  • To make the coating, fill a bowl with about 2 cups of room temperature water. Add the sugar and mix well to dissolve. Put the sesame seeds in a separate, shallow bowl.
  • Brush some olive oil on to a clean work surface. Turn out the dough onto the surface, cut it into 10 pieces, and form smooth balls of uniform size.
  • Roll each ball by hand in to a long roll (like a sausage). Bring the two edges together to form a circle. Try to make the 10 circles all the same size and shape so they bake evenly.
  • 7. Dip each bread ring into the bowl with water and sugar, gently shake off the excess water, and dip the ring (on both sides) into the bowl with the sesame seeds. Place the coated ring on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden. Remove from the oven and place on a rack. Brush gently with some melted butter while they are still hot and serve!

KOULóURIA (GREEK SESAME BREAD RINGS)



Koulóuria (Greek Sesame Bread Rings) image

Make and share this Koulóuria (Greek Sesame Bread Rings) recipe from Food.com.

Provided by Inge 1505

Categories     Yeast Breads

Time 2h10m

Yield 8 bread rings

Number Of Ingredients 6

4 cups all-purpose flour (or more)
10 ounces water, lukewarm
1 teaspoon salt
3 tablespoons oil
1 (1/4 ounce) envelope dry yeast
3/4-1 cup sesame seeds

Steps:

  • Mix all ingrdients EXCEPT sesame seeds to form a dough and knead by hand for approximately 10 minutes.
  • You might need to add a little more flour, the dough should be soft but not sticky.
  • Cover and let dough rise for about 30-50 minutes or until dough has doubled in size.
  • Meanwhile preheat oven (440°F, 225°C) and grease baking tray or cover it with baking paper. Put a wide ovenproof dish filled with hot water on the bottom of the oven to have steam, which will make for a better result.
  • Knead dough a second time and divide into 8 portions.
  • Form each part into 13-14 inch long roll (about 3/4-1 inch thick). Shape into rings and press ends together.
  • Put some warm water into a large bowl. Put sesame seeds on a plate.
  • Carefully dip rings into warm water and then into sesame seeds to cover them on both sides.
  • Put rings on baking tray and let rise for another 10 minutes.
  • Bake for about 25-35 minutes.
  • Koulóuria are done, when they are golden brown. Remove from oven and let cool completely.

Nutrition Facts : Calories 352.6, Fat 12.5, SaturatedFat 1.8, Sodium 294.6, Carbohydrate 51.2, Fiber 3.5, Sugar 0.2, Protein 9.2

WHOLE WHEAT SESAME RINGS (SIMIT)



Whole Wheat Sesame Rings (Simit) image

These look like bagels with bigger holes, but the bread is denser and defined by the thick coating of sesame seeds that gives them their delicious flavor. I first encountered simit in Athens, then in Egypt, where they are a popular street food, as they are in Turkey. In the past I have dipped the rings into beaten egg before coating with sesame seeds. But I've been looking at various recipes lately and see that many Turkish bakers dip their rings into grape or pomegranate molasses diffused with water before coating. I like this method because it enhances the browning effect during baking and leaves a slightly sweet flavor on the surface of the breads. Turkish bakers also sometimes add a ground mahlab (sour cherry kernels) to their dough for added flavor. One way to ensure that most of the sesame seeds will continue to adhere to the breads after they cool is to brush with egg white when you rotate the pans after 20 minutes of baking. The version I am giving you is made with a combination of semolina, all-purpose and (mostly) whole wheat flour, which is totally inauthentic but nevertheless, delicious. If you want a less dense bread, use half unbleached all purpose flour.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, breads

Time 5h

Yield 8 to 10 rings

Number Of Ingredients 11

85 grams / about 1/2 cup semolina flour
95 grams / about 3/4 cup unbleached all purpose flour
330 grams / about 2 2/3 cups whole wheat flour
1 1/4 teaspoons salt
1 teaspoon ground mahlab (optional)
3/4 teaspoon instant yeast
1 1/2 cups / 355 ml lukewarm water
1 tablespoon agave syrup, malt syrup, or honey
1 egg, beaten or 2 tablespoons grape or pomegranate molasses dissolved in 1/4 cup water
1 cup / 100 grams toasted sesame seeds
Optional: 1 egg white, beaten

Steps:

  • Combine flours, salt and optional mahlab in a large bowl or the bowl of a stand mixer fitted with the paddle and stir together or mix at low speed until combined. Dissolve yeast in water. Add agave syrup or honey and stir together.
  • At low speed, add water and yeast mixture to flour and mix for 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and mix dough (or knead by hand) for about 5 minutes. Dough will be stiff and slightly sticky. Let sit for 5 minutes.
  • Lightly oil work surface and shape dough into a ball. Clean, dry and lightly oil mixing bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic (plastic should not be touching dough) and let rise at room temperature for about 3 hours, until doubled.
  • Line 2 baking sheets with parchment and lightly oil parchment. In a wide bowl, combine pomegranate or grape molasses and 1/4 cup water and stir together, or beat egg with 2 tablespoons water.
  • Turn dough onto a lightly oiled work surface and shape into a ball. Divide into 8 to 10 equal pieces and shape each piece into a ball. Cover loosely with plastic and let sit for 20 minutes. Roll out each piece into a rope, approximately 12 to 14 inches long. Holding one end of the rope, twist it a few times, then join ends together, overlapping by about an inch and pinching together so they stay connected. The hole should be about 2 to 2 1/2 inches. Dip into molasses solution or egg, coating both sides well, then dip into sesame seeds, flip over and coat other side. Place on baking sheets, allowing at least 1 inch of space between rings. Cover loosely with plastic and let rest for 20 to 30 minutes. Meanwhile heat oven to 400 degrees with the rack arranged in the middle. Place a pan on the bottom of the oven.
  • Carefully pour 1 cup of water into the tin on the floor of the oven. Bake each sheet on the middle rack of the oven for 30 to 35 minutes (you can refrigerate the second baking sheet while the first one is baking to prevent the rings from rising too much), flipping the rings over so they don't brown too much on one side after 15 to 20 minutes, and if desired, brushing with egg white halfway through. Another way to prevent too much browning on the bottom is to slide another baking sheet under baking sheet (if you have enough of them to spare). Remove pan of water after 10 minutes. Rings should be dark brown and respond to tapping on the bottom with a hollow sound. Remove from heat and cool before eating.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 3 grams

SIMIT BREAD - SESAME RINGS



Simit Bread - Sesame Rings image

Simit is indeed the quintessential Turkish food, their flavor and deeply satisfying texture are quite unique. This circular, sesame seed-coated bread is traditionally eaten as a snack or with breakfast, it goes well with: cay (tea) sliced cucumber, tomatoes, feta or tulum cheese, and olives. They are best eaten on the same...

Provided by Baby Kato

Categories     Other Breads

Time 1h58m

Number Of Ingredients 6

1 tsp caster sugar,
3 tsp dried yeast
4 cups plain flour
1 1/2 teaspoons sea salt
1/2 cup) pekmez (molasses like syrup, see note)
1 1/2 cups sesame seeds

Steps:

  • 1. Add the sugar and 1/4 cup lukewarm water in a small bowl, then sprinkle over the yeast.
  • 2. Set yeast mixture sit for 8 minutes, (until foamy) then add another 1 1/4 cups of lukewarm water.
  • 3. Combine the flour and salt in a bowl, then add the yeast mixture and stir to form a coarse dough.
  • 4. Turn out onto a lightly floured surface and knead for 8 minutes, or until the dough is smooth and elastic.
  • 5. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat well.
  • 6. Cover with plastic wrap and set aside in a warm, place for 1 hour, or until doubled in size.
  • 7. Preheat the oven to 425 F and line a large size baking tray with baking paper.
  • 8. Punch down the dough on a lightly floured work surface and divide it into 10 even sized pieces.
  • 9. Combine the Pekmez with 1/3 cup of water in a large bowl and set aside.
  • 10. Place the sesame seeds on a large plate.
  • 11. Working with one piece of dough at a time, use your hands to roll the dough out to make 22″ long ropes.
  • 12. Fold in half so that the two ends align, then lift off the board and use your hands to twist each rectangle into a two stranded "rope".
  • 13. Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal.
  • 14. Repeat with the remaining dough. (10 rope circles)
  • 15. Next you will dip each ring, into the Pekmez mixture, making sure to completely coat the dough, then drain well and toss in the sesame seeds, remember to be gentle.
  • 16. Transfer the Simit bread to the prepared tray and set aside at room temperature for 20 minutes, to puff slightly.
  • 17. Bake in the oven for 18 minutes, or until deep golden and cooked through.
  • 18. Now transfer the bread to a wire rack to cool.

SESAME RINGS



Sesame Rings image

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

4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1 1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1 large egg white, lightly beaten
1 teaspoon honey
1/2 cup hulled raw sesame seeds

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 RINGS (SPAIN)



Sesame Rings (Spain) image

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

4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1 1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1 large egg white, lightly beaten
1 teaspoon honey
1/2 cup hulled raw sesame seeds

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.

PALESTINIAN SESAME CRUSTED BREAD RINGS (KA'AK BIL SIMSIM)



Palestinian Sesame Crusted Bread Rings (Ka'ak Bil Simsim) image

The original version of this recipe was found at 1001 Feasts--Traditional Palestinian Recipes. According to the Palestinian couple who posted this recipe there...the crust and the inside is soft, fluffy and moist. It is lightly sweet and the sesame crust adds a nice touch. Posted for ZWT #6--2010 Preparation time does NOT include resting & rising time.

Provided by CarrolJ

Categories     Healthy

Time 55m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 9

1/2 tablespoon dry yeast
2 tablespoons sugar
1/8 cup warm water
1 1/2 tablespoons oil
1/2 teaspoon salt
3/4 cup warm milk
4 cups all-purpose flour (sifted)
1 egg (beaten with a few pinches of sugar)
1/4 cup white sesame seeds

Steps:

  • Preheat oven to 375 f.
  • Mix the warm water, sugar and yeast in the bowl of a mixer and mix gently.
  • Let sit for 10 minutes or until yeast foams doubles in size.
  • Once the yeast is ready, add the vegetable oil and milk to the mixing bowl and mix on low speed.
  • Sift the flour and the salt together then, slowly, add it one spoonful at a time, to the liquids, while the mixer is turned on low.
  • Mix until all the flour is incorporated, then turn off the mixer immediately.
  • Do not overwork the dough.
  • Dust your hands with flour, and remove the dough from the mixing bowl.
  • The dough will be very sticky, but do your best to form it into a ball and move it to a clean, flour-lined bowl.
  • Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.
  • The dough will double in size.
  • Punch it down and remove it from the bowl.
  • It's consistency will have softened and it won't be as sticky.
  • Sprinkle flour on a working surface.
  • Place the dough over the flour. Knead the dough for 5 minutes.
  • Roll out each piece into a long log and form into a ring.
  • Brush the rings with egg wash on all sides and roll in sesame seeds.
  • Place the ring a sheet pan.
  • Put an oven-proof pot of boiling water in the oven, underneath the bread. Cook for about 25 minutes, or until the bread turns a light brown color.
  • Remove and place on a rack to cool.
  • OPTION: You can skip the long detailed instructions from #2 to #15 if you make the dough in a bread machine.

KOULORI (GREEK SESAME RINGS)



Koulori (greek sesame rings) image

Categories     Nut     Bread     Bake

Number Of Ingredients 8

500 grams all purpose flour
2 teaspoons salt
10.5 ounces lukewarm water
8 grams dry active yeast
1 teaspoon sugar
3 tablespoons olive oil
220 grams sesame seeds
1 water

Steps:

  • To prepare these Greek sesame bread rings recipe, start by making the dough. In the mixer's bowl add the lukewarm water, the yeast and sugar and stir. Wrap well with plastic wrap and set aside for about 8-10 minutes, until the yeast starts bubbling. Into the same bowl, add first the flour, then the salt and olive oil. Using the dough hook, mix all the ingredients at low speed for about 7 minutes, until the dough becomes an elastic ball. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
  • Coat lightly a bowl with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for about 30 minutes. Knead the dough again at medium-high speed for 3-4 minutes.
  • Turn the dough onto a working surface and divide into 12 pieces. Take one piece of the dough and roll out into a rope approx. 35cm long. Form a circle and join the ends pinching them together. Place the bread ring on a large baking tray, lined up with parchment paper and repeat with the rest of the dough. (You will need two large baking trays.)
  • Prepare the ingredients for the garnish. In one bowl pour some water. In a separate bowl or tray place the sesame seeds. Dip the koulouria (bread rings) in water and then in sesame seeds, making sure to cover them on all sides. Place them back on your baking sheets, leaving some distance between them. Let them rise in a warm place for about 30 minutes. (For garnish you can also petimezi for extra flavour. Use 1/3 of a cup petimezi diluted in 1/4 of cup water and dip the bread rings first in the petimezi mixture and then in sesame seeds.)
  • Bake in preheated oven at 200C for about 15 minutes, until nicely golden brown and crusty. Enjoy!

SESAME RINGS COOKIES (SPAIN)



SESAME RINGS COOKIES (SPAIN) image

Categories     Cookies     Dessert     Bake     Christmas

Yield 40 cookies

Number Of Ingredients 13

4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1 1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Sesame Glaze:
1 large egg white, lightly beaten
1 teaspoon honey
1/2 cup hulled raw sesame seeds

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.

SESAME RINGS



SESAME RINGS image

Categories     Bread     Nut     Bake     Christmas

Yield 40 cookies

Number Of Ingredients 13

4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1 1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Sesame Glaze:
1 large egg white, lightly beaten
1 teaspoon honey
1/2 cup hulled raw sesame seeds

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.

Related Topics