- 1 tablespoon instant yeast or active dry yeast
- 1 tablespoon sugar
- 1/4 cup (57g) water
- all of the sponge
- 480g (4 cups) Plain (All-Purpose) Flour
- 1 teaspoon salt
- 30g (2 tablespoons) extra-virgin olive oil
- 255g (1 cup + 2 tablespoons) lukewarm water
- 240g (1 cups) water
- 40g (2 tablespoons) treacle (molasses)
- 140g (1 cup) toasted sesame seeds
For the sponge:
Mix the ingredients in a small bowl, cover, and let sit for 10 minutes.
For the dough:
In the bowl of a stand mixer fitted with the dough hook; Combine the sponge with the rest of the dough ingredients, mixing until the dough comes together.
Knead for 8 minutes at medium-low speed in a mixer or for 10 minutes by hand, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let rest for 1 hour.
Line two baking sheets with parchment.
For the water bath: Combine the water and treacle in and place in a large shallow bowl. Place the toasted sesame seeds in another large shallow bowl.
To shape: Deflate the dough and roll it into a thick log about 20″ long. Divide the dough into 8 equal pieces (about 100g each).
On a lightly floured surface, roll each portion of dough into a rope 70 cm (30 inches). Fold the rope in half, pinching the ends together.
Twist the ends of the folded dough in opposite directions to make a spiral rope. Bring the ends around to form a 12 cm (5 inch) diameter ring, pinching the ends together to seal.
Let the breads rise for 20 minutes.
Heat oven to 190℃ (375℉).
Dip the rings in the treacle mixture, turning over to coat. Dredge the wet rings in the sesame seeds on both sides and place them on the prepared baking sheets. Repeat until all are covered in sesame seeds.
Bake in the preheated oven.
Bake for 20-25, rotating trays halfway through, until golden brown. Remove from the oven and serve warm.
Store in a paper bag on the counter for one day, or freeze for up to two months.