Ingredients

• 500 g all-purpose flour
• 200 ml warm milk
• 7 g active dry yeast
• 60 g sugar
• 2 piece eggs
• 60 g butter
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 tsp salt
• 100 g sesame seeds
• 1 piece egg yolk
• 2 tbsp milk for brushing

Instructions

1. Activate the yeast

   Mix warm milk with 1 tbsp sugar and sprinkle yeast on top. Let stand in a warm place for 8-10 minutes until foamy and doubled in size. The mixture should bubble actively and smell yeasty. Do not use hot milk as it will kill the yeast.

2. Make the dough

   In a large bowl, whisk together flour, remaining sugar, and salt. Add the foamy yeast mixture, beaten eggs, melted butter, vanilla, and orange zest. Mix for 2-3 minutes until a shaggy dough forms. The dough should be slightly sticky but manageable. Do not add too much flour at this stage.

3. Knead the dough

   Turn dough onto a floured surface and knead vigorously for 8-10 minutes until smooth and elastic. The dough should spring back when poked and feel silky. Add flour sparingly if too sticky. Do not over-flour as this will make the bread dense.

4. First rise

   Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will become too fragile to shape.

5. Shape the simidi

   Punch down dough and divide into 8 equal pieces. Roll each piece into a 30cm rope and join ends to form rings. Place on parchment-lined baking sheets, spacing 5cm apart. Work quickly but gently to maintain the dough's structure. Do not stretch the dough too thin or it will break.

6. Second rise

   Cover shaped simidi with clean kitchen towels and let rise for 30-45 minutes until visibly puffed but not doubled. They should feel light when gently lifted. Do not let them over-proof or they will lose their shape during baking.

7. Prepare for baking

   Preheat oven to 190°C. Mix egg yolk with 2 tbsp milk for wash. Brush each simit generously with egg wash and sprinkle sesame seeds, pressing gently to adhere. The surface should be evenly coated and glossy. Do not skip the egg wash as it creates the characteristic golden color.

8. Bake the simidi

   Bake for 18-22 minutes until deep golden brown and hollow-sounding when tapped. The internal temperature should reach 90°C. Cool on wire racks for 10 minutes before serving. Do not overbake or they will become dry and hard.

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