Simit are delicate, crumbly and slightly sweet. They’re a little like an English tea biscuit. I like mine with coffee or tea and my Grandma likes hers with string cheese.
You’ll need a dark non-stick sheet tray for this recipe. They stick to regular pans and don’t brown as well on the bottom.
3 eggs + 1 egg for brushing the top
1 cup melted, clarified butter
1 cup sugar
1/2 cup milk
2 tsp. baking powder
5 1/2 cups sifted flour
sesame seeds for the top
Beat the 3 eggs in a mixer. Add the butter, sugar and milk and beat well at medium speed for a couple minutes. Add the baking powder and beat until it’s completely blended in. Remove the bowl from the mixer stand and get a spatula. Sift, THEN measure the flour. Fold the flour into the mixture gradually. Knead lightly until it just comes together into a dough.
Make a ball the size of a key lime. Roll each ball into a long worm-shaped strip. Now curve it around to make a horseshoe shape. Braid the two sides together, leaving a loop at the top. Transfer to the sheet pan.
Brush with egg and sprinkle with sesame seeds. Bake in the 350 F oven for 18-20 minutes or until golden. Makes approximately 40 simit.