Sesame Bread Rings (Print version)

Golden sesame-coated rings with crispy outside and fluffy inside. Ideal for breakfast or snacking.

# What you need:

→ Dough

01 - 3 ½ cups bread flour
02 - 2 ¼ teaspoons instant dry yeast
03 - 1 ½ teaspoons salt
04 - 2 tablespoons sugar
05 - 1 ¼ cups warm water
06 - ¼ cup olive oil

→ Topping

07 - ½ cup water
08 - 2 tablespoons molasses or honey
09 - 1 cup sesame seeds

# Directions:

01 - Combine bread flour, yeast, salt, and sugar in a large mixing bowl. Pour in warm water and olive oil, mixing until a rough, shaggy dough forms.
02 - Transfer dough to a floured surface and knead vigorously for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.
03 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area for 1 hour until doubled in volume.
04 - Preheat oven to 390°F. Line a large baking sheet with parchment paper.
05 - Punch down risen dough to release air. Divide into 8 equal portions. Roll each into a 16-inch rope, form into a circle, and firmly pinch ends together to seal.
06 - Whisk together water and molasses in a shallow bowl. Spread sesame seeds in a separate shallow bowl.
07 - Dip each ring into molasses mixture, ensuring full coverage, then press firmly into sesame seeds to coat completely. Transfer to prepared baking sheet, spacing evenly.
08 - Bake for 18-20 minutes until deep golden brown with a crisp exterior, rotating pan halfway through for even browning.
09 - Transfer rings to a wire cooling rack. Let cool completely before serving to develop optimal texture.

# Expert advice:

01 -
  • The contrast between the crunchy sesame coating and the pillowy soft interior is absolutely addictive
  • These rings freeze beautifully so you can always have fresh bread ready without starting from scratch
  • The molasses dip creates this gorgeous mahogany color and subtle depth that sets them apart from plain sesame bread
02 -
  • The molasses mixture should be room temperature, not hot, or it might start affecting the dough texture
  • Do not skip the kneading time because under kneaded dough will not develop the structure needed for good rings
  • If your rings lose their circular shape while rising, gently reshape them before coating because they will bake in whatever form they are in
03 -
  • Place a shallow pan of boiling water on the bottom oven rack while baking to create steam for an extra crispy crust
  • Freeze cooled rings in a single layer first, then transfer to a freezer bag to prevent them from sticking together

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