Sesame Bagels From The Turkish Cookbook

• For the dough
• 250 g/ 2 cups/9 oz plain flour (all-purpose)
• 1/2 teaspoon salt
• 50 g/ 3 tbsp/2 oz fresh yeast, crumbled (or 3 sachets active dried yeast)
• 1 tablespoon clotted cream (kaymak, see p.486)
• 2 tablespoons milk
• 100 g/ 2/3 cup/3 1/2 oz sesame seeds

1. To make the dough:
2. Combine the flour and salt in a bowl. Make a well and add the yeast and 175 ml (3/4 cup/6 fl oz) water. Combine until a coarse dough forms. Knead the dough on a lightly floured surface for 10 minutes. Cover with a damp dish towel and rest for 15 minutes. Divide the dough into 4 equal pieces, cover with a damp cloth and rest for another 15 minutes.
3. Preheat oven to 200u0b0C/400u0b0F/Gas Mark 6 and line a baking sheet with baking (parchment) paper. Roll each piece of dough into a 70-cm (27 1/2-inch) rope. Fold in two, stick the ends together, twist the dough and then form into rings.
4. Whisk the clotted cream and milk in a bowl for 3 minutes. Put the sesame seeds in a separate bowl nearby. Dip the dough rings into the cream mixture, then into the sesame.
5. seeds, turning to coat the rings thoroughly. Arrange on the lined baking sheet, cover with a damp dish towel and let rest for 15 minutes. Bake in the hot oven for 20 minutes.
6. Buy the book:
7. https://www.amazon.com/Turkish-Cookbook-Musa-Dagdeviren/dp/0714878154/.

dough, flour, salt, yeast, clotted cream, milk, sesame seeds

Taken from www.food.com/recipe/sesame-bagels-from-the-turkish-cookbook-538704 (may not work)