Turkish Simit Brunch Board with Kaymak and Honey

Quick Recipe Version (TL;DR)

• Yield: 8 servings (8 simit rings plus toppings)
• Prep Time: 1 hour 30 minutes (includes rising and assembly)
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 4 cups (500 g) bread or all-purpose flour
• 1 1/2 cups (360 ml) warm water (105–110°F / 40–43°C)
• 2 1/4 tsp (7 g) instant or active dry yeast
• 1 tbsp (12 g) sugar, 2 tsp (12 g) fine salt
• 2 tbsp (30 ml) olive oil (plus extra for the bowl and pans)
• 1/3 cup (80 ml) grape molasses + 2/3 cup (160 ml) water
• 1 1/2 cups (about 200 g) hulled sesame seeds
• 12 oz (340 g) kaymak or clotted cream (or thick mascarpone)
• 1/2 cup (170 g) honey + 1 cup (about 320 g) fruit preserves
• 4 medium ripe tomatoes, 2 cucumbers
• 12 oz (340 g) mild white cheese (Turkish beyaz peynir or mild feta)
• Fresh herbs (parsley/mint), olives (optional), salt and pepper

Do This

• 1. Activate yeast with warm water and sugar, then mix in oil and flour to make a soft dough; add salt and knead until smooth.
• 2. Let dough rise, covered, until doubled (about 45–60 minutes).
• 3. Toast sesame seeds; mix molasses and water in a shallow bowl; oil 2 baking sheets and preheat oven to 450°F (230°C).
• 4. Divide dough into 8 portions; for each, roll 2 ropes, twist together, and form a ring.
• 5. Dip rings in molasses mixture, coat in sesame seeds, rest 15–20 minutes, then bake 15–18 minutes until deep golden.
• 6. While simit bake, slice tomatoes and cucumbers, prepare cheese, kaymak, honey, and preserves on platters; serve simit warm with all toppings.

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Why You’ll Love This Recipe

• It feels like a leisurely Turkish café breakfast, but everything is doable in a home kitchen.
• The sesame-crusted simit are crisp outside, soft and chewy inside, perfect for tearing and dipping.
• The spread is naturally crowd-pleasing: creamy, sweet, salty, fresh, and crunchy elements for everyone.
• Most components can be prepped ahead, so you can actually relax and enjoy brunch with your guests.

Grocery List

• Produce: Ripe tomatoes, cucumbers (Persian or English), fresh parsley and/or mint, optional lemon for squeezing, optional fresh herbs for garnish.
• Dairy: Kaymak or clotted cream (or mascarpone/very thick cream), mild white cheese (Turkish beyaz peynir, mild feta, or queso fresco).
• Pantry: Bread or all-purpose flour, instant or active dry yeast, sugar, fine salt, olive oil, grape molasses (pekmez) or dark molasses, sesame seeds, honey, assorted fruit preserves (apricot, cherry, berry), black pepper, olives (optional).

Full Ingredients

For the Simit Dough (Sesame-Crusted Rings)

• 4 cups (500 g) bread flour or unbleached all-purpose flour, plus extra for dusting
• 1 1/2 cups (360 ml) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant or active dry yeast (one standard packet)
• 1 tbsp (12 g) granulated sugar
• 2 tsp (12 g) fine sea salt or table salt
• 2 tbsp (30 ml) olive oil, plus a little extra for greasing the bowl and pans

For the Classic Sesame Crust

• 1 1/2 cups (about 200 g) hulled sesame seeds
• 1/3 cup (80 ml) grape molasses (Turkish pekmez) or dark unsulfured molasses
• 2/3 cup (160 ml) room-temperature water (for thinning the molasses)
• 1–2 tsp neutral oil (for greasing baking sheets, if not using parchment)

For the Breakfast Spread and Toppings

• 12 oz (340 g) kaymak (Turkish clotted cream) or clotted cream
• OR 12 oz (340 g) very thick mascarpone or a 50:50 mix of mascarpone and heavy cream whipped until just thick
• 1/2 cup (170 g) good-quality honey
• 1 cup (about 320 g) mixed fruit preserves or jams (apricot, cherry, fig, or berry are especially nice)
• 4 medium ripe tomatoes, sliced into rounds or wedges
• 2 medium cucumbers (English or 4–5 small Persian cucumbers), sliced
• 12 oz (340 g) mild white cheese, such as Turkish beyaz peynir, mild feta, queso fresco, or farmer’s cheese
• 1 cup (about 150 g) mixed olives (optional but traditional)
• Small handful fresh flat-leaf parsley, mint, or dill, roughly chopped or left as sprigs
• Pinch of salt and freshly ground black pepper, for the tomatoes and cucumbers
• Optional: lemon wedges for squeezing over vegetables and cheese

Step-by-Step Instructions

Step 1: Activate the Yeast and Start the Dough

Add the warm water (1 1/2 cups / 360 ml) to a large mixing bowl. Sprinkle in the sugar (1 tbsp / 12 g) and the yeast (2 1/4 tsp / 7 g). Stir gently to dissolve and let the mixture sit for 5–10 minutes until it looks foamy on top. This tells you the yeast is alive and active.

Add the olive oil (2 tbsp / 30 ml) and about half of the flour (2 cups / 250 g) to the bowl. Stir with a wooden spoon or spatula until you have a thick, sticky batter. This early mixing helps hydrate the flour and develops gluten, making kneading easier later.

Step 2: Knead the Dough and Let It Rise

Sprinkle the salt (2 tsp / 12 g) over the batter, then add almost all of the remaining flour. Stir until the dough becomes too stiff to mix easily in the bowl. Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes, adding just enough of the remaining flour to keep it from sticking.

You are aiming for a soft, smooth, and slightly tacky dough that springs back when poked. Form it into a ball. Lightly oil the mixing bowl, place the dough back in, and roll it around to coat with a thin film of oil. Cover the bowl tightly with plastic wrap or a clean damp kitchen towel.

Let the dough rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size. Near the end of the rising time, preheat your oven to 450°F (230°C) and set two racks near the center of the oven.

Step 3: Prepare the Sesame Coating and Baking Sheets

While the dough is rising, toast the sesame seeds for extra flavor. Place the 1 1/2 cups (about 200 g) sesame seeds in a dry skillet over medium heat. Stir frequently for 3–5 minutes, just until they turn a light golden color and smell nutty. Watch closely; they can burn quickly. Transfer immediately to a shallow dish or plate to cool.

In a wide, shallow bowl, whisk together the grape molasses (1/3 cup / 80 ml) and water (2/3 cup / 160 ml) until completely combined. The mixture should be thin enough to coat the dough rings but not watery.

Lightly grease two large baking sheets with neutral oil or line them with parchment paper. Set the molasses mixture, toasted sesame seeds, and prepared baking sheets near your work area so you are ready to shape and coat the simit.

Step 4: Divide and Shape the Simit Rings

Once the dough has doubled, gently punch it down to release excess gas and turn it out onto a lightly floured surface. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces (each should weigh around 110–120 g if you are using a scale).

Work with one piece at a time, keeping the others covered with a towel so they do not dry out. For each piece, divide it in half again to get 2 smaller pieces. Roll each smaller piece into a long rope about 18–20 inches (45–50 cm) in length. Try to keep the thickness even from end to end.

Place the two ropes side by side, pinch one set of ends together, then twist them around each other to form a two-strand rope. Bring the ends together to form a ring about 5–6 inches (12–15 cm) across and pinch firmly to seal. If needed, roll the seam gently on the counter to help it close. Repeat with the remaining dough pieces to make 8 twisted rings.

Step 5: Coat with Molasses and Sesame, Then Bake

One at a time, dip each shaped ring into the molasses mixture, turning to coat all sides. Let any excess drip off, then transfer the ring to the dish of toasted sesame seeds. Press gently and turn to coat thickly and evenly; the more sesame seeds, the better the crunch and flavor.

Arrange the coated rings on the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Cover lightly with a kitchen towel and let them rest for 15–20 minutes for a short second rise while your oven finishes heating to 450°F (230°C).

Bake the simit for 15–18 minutes, rotating the baking sheets halfway through, until the rings are a rich, deep golden brown and the sesame seeds are fragrant. The crust should be firm, and the bottoms lightly browned. Transfer the baked simit to a cooling rack and let them cool for at least 10 minutes; they are best served warm but not too hot to handle.

Step 6: Prepare the Fresh Brunch Toppings

While the simit are baking, assemble the rest of your breakfast spread. Slice the tomatoes into rounds or wedges and the cucumbers into rounds or sticks. Arrange them on a large platter, sprinkle lightly with salt and black pepper, and scatter fresh parsley and/or mint over the top. Add lemon wedges on the side if using.

Slice or crumble the white cheese and place it on another small platter or on the same one as the vegetables, depending on the size of your dishes. Add the olives to a small bowl.

Spoon the kaymak (or clotted cream/mascarpone) into one or two shallow bowls. If you like, drizzle just a little honey over the top for shine. Pour the honey into a small serving bowl and transfer the fruit preserves into one or two small jars or bowls, each with a spoon. Arrange everything on the table or a large board so guests can easily help themselves.

Step 7: Serve the Simit Breakfast Spread

When the simit have cooled slightly but are still warm, transfer them to a basket lined with a clean kitchen towel to keep them soft and warm at the table. Set the basket in the center of your brunch spread, surrounded by the bowls of kaymak, honey, fruit preserves, sliced vegetables, cheese, olives, and herbs.

To eat, guests can tear off pieces of warm simit, spread them generously with kaymak, and drizzle with honey or spoon on fruit preserves. Add bites of salty white cheese and fresh tomato and cucumber in between for a perfect balance of creamy, sweet, salty, and fresh. Encourage everyone to mix and match flavors—there is no wrong way to enjoy this spread.

Pro Tips

• Use warm, not hot, water. If the water is hotter than about 110°F (43°C), it can kill the yeast. The water should feel pleasantly warm, like a comfortable bath.
• Do not skimp on sesame seeds. A generous sesame crust is essential for authentic simit flavor and crunch. Press the dough firmly into the seeds so they stick well.
• Adjust flour gradually. Humidity and flour brands vary. Add just enough flour so the dough is soft and slightly tacky but not sticky. A too-stiff dough will make dense simit.
• Serve simit slightly warm. They taste best within 1–2 hours of baking. If you bake ahead, rewarm briefly in a hot oven (375°F / 190°C for 5–7 minutes) before serving.
• Offer variety in the spread. A couple of different jams, two types of cheese, and both honey and preserves make the table feel special without much extra effort.

Variations

• Seed Mix Simit: Replace 1/2 cup (about 65 g) of the sesame seeds with a mix of nigella seeds, flax seeds, or poppy seeds for extra color and flavor.
• Whole Wheat Simit: Swap up to 1 1/2 cups (190 g) of the white flour for whole wheat flour. You may need an extra tablespoon or two of water; expect a slightly denser but wonderfully nutty result.
• Expanded Breakfast Mezze: Round out the brunch with hard-boiled eggs, sliced avocado, or a simple herbed yogurt dip for even more variety on the table.

Storage & Make-Ahead

Simit are at their very best the day they are baked, but you can absolutely plan ahead. Once completely cool, store them in an airtight bag or container at room temperature for up to 2 days. To refresh, sprinkle very lightly with water and warm in a 350°F (175°C) oven for 5–8 minutes until the crust is crisp again.

For longer storage, freeze the baked and cooled simit in a freezer bag for up to 1 month. Reheat straight from frozen at 350°F (175°C) for 10–12 minutes. The toppings are mostly make-ahead friendly: slice tomatoes and cucumbers up to 4 hours ahead and keep covered in the fridge; crumble cheese and portion olives the day before; and refrigerate kaymak or mascarpone until serving time. Honey and preserves keep well at room temperature during the meal, but refrigerate leftovers afterward.

Nutrition (per serving)

Estimated per serving (1 simit ring plus a generous share of toppings: kaymak, honey, jam, cheese, and vegetables): about 550–650 calories, 22–28 g fat, 70–80 g carbohydrates, 4–6 g fiber, 16–22 g protein, and a moderate amount of sodium depending on cheese and olive choices. These values are approximate and will vary based on exact portion sizes and ingredient brands.