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Preparing: 30 min First rise: 2 hours Second rise: overnight or 2 hours
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Bake time: 15-20 minutes
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20 g fresh yeast or 6 g dried yeast
100 ml milk
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Heat the milk until warm and pour over the yeast to dissolve them. Set aside.
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650 g strong bread flour
30 g sugar
8 g salt
1 large egg
30 ml olive oil
220 ml lukewarm water
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Pour the flour, sugar, salt into a bowl of the stand mixer equipped with a paddle attachment. Then add the egg, dissolved yeast, olive and water.
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Mix at low speed to get a shaggy dough. Replace the paddle attachment by the dough hook and knead until you get a soft springy pliable dough. It will take 10-15 minutes.
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Transfer the dough on the worktop and knead for 2 minutes. |
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Place the dough in the oiled bowl, cover with cling film and let rise for 2 hours or until doubles in size. |
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Transfer the dough on the worktop and knead for 5 minutes, try to get rid of air bubbles.
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Divide the dough into 16 equal pieces. Roll each piece to form 50 cm rope.
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Make two strands, braid them and then form a ring. Press the edges together and seal them.
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Place the braided rings on the baking tray lined with baking paper. Cover loosely with foil and keep in the fridge overnight. The next day, 2 hours before baking, remove Simiti from the fridge. They need to rise and double in size.
Please note: If you want to bake Simiti the same day, let them rise for 30-60 minutes until double in size, covered loosely with foil on the worktop in a warm place.
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200 g sesame seeds
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In the meantime, in a frying pan toast the sesame seeds over medium heat, stir them constantly to avoid burning, until golden brown, then transfer on the sheet of baking paper or a plate and cool.
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Petimezi
120 ml water
3 tbsp grape-molasses (I used cane sugar molasses)
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Dissolve the molasses in the water. Preheat the oven to 200ºC.
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Take each bagel – be careful not to deflate it - dip in the petimezi and coat with the sesame seeds.
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Return it to the baking tray. Pop the coated Politiko Simiti into the oven and bake about 15-20 minutes until golden brown. Remove from the oven and transfer on a wire rack. Cool before you serve. Serve with feta and olives or on breakfast with jam and a cup of coffee.
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Easy dough to make, if you have a stand mixer, it?s even easier. Need a little practice to shape the bagels and then to dunk them in the petimezi and not to deflate them.
I mixed white and black sesame seeds for coating and they look gorgeous, amazing recipe, they are so good
Very well explained with step by step photos, thank you
These rolls look so good i am hoping to bake them this weekend!