Turkish Açma Simit (olive rolls)

PRODUCTS: fresh milk 500 ml (2 cups); fresh yeast 30 g; salt 1 tsp; sugar 3 tbsp; oil 1 tbsp; flour 800 g (5 cups); soft cow butter 100-150 g; pitted black olives; egg 1; black sesame.

Preparation

• The olives are cut into quarters or smaller.
• In a large bowl the yeast is dissolved in 1 cup of fresh milk together with the sugar.
• It is set aside for 20-30 minutes until it froths up.
• The second cup of milk, the oil and the salt are added.
• A dough is kneaded while gradually adding the flour.
• Knead until a soft, non-sticky dough forms.
• The bowl is covered and left in a warm place for 30-40 minutes or until it doubles in volume.
• The risen dough is divided into 20 equal pieces.
• From each one roll out a thin flatbread, which is spread with the soft cow butter.
• On top, a handful of chopped olives is distributed.
• The flatbread is rolled up into a log, stretching it slightly to the sides.
• The log is twisted into a spiral, after which the two ends are joined together.
• You get simit rings (gevretsi).
• The rings shaped this way are placed in a greased tray (or one lined with baking paper).
• The tray is covered and the rings are left to rise for 20-30 minutes.
• The oven is heated to 180 C.
• The risen rings are brushed with beaten egg and sprinkled with sesame.
• The Turkish Açma rings are baked for 20-25 minutes.