Making susamlı halka (sesame rings) takes less effort than you might think. The secret is in the mixing order. If you add the baking powder at the start, the texture changes. So, keep it for the end.
Ingredients for one batch
- 250g margarine
- 1 tea cup sunflower oil
- Half a water cup of water
- 1 tablespoon vinegar
- 1 tablespoon powdered sugar
- 1 teaspoon salt
- 1 egg yolk
- 1 packet baking powder
- 4.5 water cups of flour
- 1 teaspoon mahleb
For the top:
– 1 egg white
– Sesame seeds
How to make sesame rings step by step
Start by dumping everything into a bowl except the baking powder. Mix it well. This specific order is the trick. It helps the dough stay soft and manageable.
Now, add the baking powder. Keep working the dough until it feels smooth and soft. Don’t overwork it, but make sure it comes together.
Break off small pieces. Shape them into rings, like simit.
Dip each ring in the egg white. Then roll it in sesame seeds. Place them on a baking sheet lined with parchment paper.
Bake at 180 degrees. Watch them until they turn golden brown. They take about 20 minutes to prepare and 20 minutes in the oven.
Why use margarine instead of butter
Margarine gives a softer crumb that holds up well to the sesame coating. Butter can make the rings spread too much or become too hard once cooled. For this recipe, margarine works better if you want that classic, slightly chewy texture.
How long do sesame rings last
Store them in an airtight container at room temperature. They stay fresh for a couple of days. If you want them crispier, reheat them in a low oven for a few minutes.
The egg white acts as glue for the sesame. If you skip it, the seeds will fall off in the oven.
These rings are great for tea time. They’re savory-sweet, not too heavy. Perfect for a quick snack that doesn’t require fancy skills. Just follow the steps, keep the dough soft, and let the oven do the rest.
