Tuesday, 26 April 2016


These divine little twists of sesame seed coated bread are perfect with a morning coffee, or split and spread generously with butter and jam, or torn and dipped into your best olive oil and dukkah.  Bread, you've gotta love it.

Makes 10
slightly adapted from here

7g (1 sachet) dried yeast
2 teaspoons caster sugar
375ml lukewarm water
2 1/2 tablespoons thickened cream
1 tablespoon olive oil
475g 00 flour
2 teaspoons fine sea salt
100ml pomegranate molasses
1 cup sesame seeds

Put the yeast, sugar and water into the bowl of an electric mixer fitted with the dough hook, stir with a fork and set aside for 10 minutes to become foamy.  Add the cream and oil and mix with the mixer on low.  Gradually add the flour and mix until a soft dough forms.  Cover the bowl with plastic wrap and leave to rise in a warm spot for about 40 minutes, or until doubled in size.

Preheat the oven to 230C fan-forced and line two baking trays with baking paper.  Set aside.

Turn the dough out onto a lightly floured work surface and divide into ten even portions.  Set aside to rest for 5 minutes.

Take a portion of dough and cut it in half.  Roll each half into a long rope about 30 cm long.  Twist the two strips together and press the ends together to form a circle.  Repeat for the remaining portions.

Combine the pomegranate molasses, 100ml water and a big pinch of salt in a shallow bowl.  Put the sesame seeds in a separate shallow bowl.

Dip each ring into the pomegranate mixture, shake off the excess, then dip into the sesame seeds to coat all over.  Place the rings onto the prepared baking trays and bake for about 20 minutes, rotating the trays halfway through the cooking time, until golden.

1 comment:

  1. Oh gosh, it's been such a long time that I made something like that. I want one for my lunch please!! :)