There’s something magical about that first bite into a freshly baked simit—the crispy crust, that soft, flaky inside, and the rich aroma of real butter. This butter-rich bakery-style simit recipe has been my go-to when I want to recreate the flavors of authentic Turkish bakeries right at home. I’ve tested it more times than I can count, tweaked the details, and now I’m finally sharing it with confidence.
Whether you’re hosting brunch, craving a nostalgic breakfast, or simply want something delicious with your tea, this recipe is going to hit the spot.
Butter-Rich Bakery-Style Simit Recipe
How To Make Butter-Rich Bakery-Style Simit ?
Butter-Rich Bakery-Style Simit Nutritional Info (Per Piece)
Ingredients (for 6 simits)
- All-purpose flour (500g)
- Warm milk (250ml)
- Unsalted butter (100g, melted)
- Instant yeast (7g / 1 packet)
- Sugar (1 tbsp – 15g)
- Salt (1 tsp – 5g)
- Egg white (for brushing – optional)
- For the crust:
- Grape molasses (2 tbsp – 30ml)
- Water (2 tbsp – 30ml)
- Sesame seeds (roasted – 100g)
How To Make Butter-Rich Bakery-Style Simit Recipe
Mixing the Dough
In a large mixing bowl, I start by combining the warm milk, yeast, and sugar. I give it a quick stir and let it sit for 5–6 minutes until it bubbles slightly. Then, I mix in the melted butter and salt.
I slowly add the flour, kneading as I go, until a soft and slightly sticky dough forms. After kneading for about 7–8 minutes, I cover the dough and let it rise for 45 minutes in a warm corner of my kitchen.
Shaping the Simits
Once risen, I divide the dough into six equal pieces. I take each piece, roll it into a rope (about 50 cm), fold it in half, twist the strands together, then shape it into a ring. Classic simit shape—easy and elegant.
Dipping and Coating
In a shallow bowl, I mix molasses and water. Separately, I spread the roasted sesame seeds on a plate.
Each dough ring gets dipped into the molasses mixture, then rolled generously in sesame seeds until fully coated.
Baking the Simits
I arrange them on a parchment-lined baking sheet and let them rest for another 10 minutes. If I want a glossy finish, I lightly brush the tops with egg white. Then, into a preheated oven at 200°C (390°F) they go for about 18–20 minutes until golden brown and deliciously fragrant.
Key Tips for Perfect Simit
Always Use Warm Milk
Cold milk slows down the yeast activity, and hot milk kills it. Stick to lukewarm—just above room temperature.
Melt the Butter, But Don’t Overheat It
Melted butter should be warm, not hot, when added to the dough. Too hot and it can ruin the yeast’s structure.
Toast Your Sesame Seeds
This enhances the flavor big time. I dry roast them in a pan for 3–4 minutes before using—worth it every time.
