Classic Turkish Sesame Simit Bread

In a large mixing bowl, combine the flour, dry yeast, sugar, dough enhancer, and eggs. Stir with a wooden spoon until the mixture looks shaggy and roughly combined.

Gradually pour in the warm milk and warm water. Add the salt and liquid oil, mixing until a soft dough forms.

Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes, until smooth, elastic, and slightly springy to the touch.

Place the dough in a lightly floured bowl, dust the surface with a little flour, cover with a clean kitchen cloth, and let rise in a warm place for 40–50 minutes, or until doubled in size.

Gently deflate the dough and knead briefly for about 1 minute. Divide into 6 equal portions, approximately 140 g each.

On a floured surface, roll each portion into a long rope. Fold the rope in half, twist the two strands together, then bring the ends together to form a ring.

Briefly dip each ring into plain water, then roll generously in toasted sesame seeds, pressing gently so they adhere well.

Arrange the simit on a greased baking tray, leaving space between each one. Cover loosely and let rest for 20 minutes.

Preheat the oven to 200°C (400°F). Bake on the middle rack for about 30 minutes, or until deeply golden, crisp on the outside, and fully baked through.