Sesame Rings (Spain)
- 4 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 3 large whole eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 1/4 cups sugar
- 1/4 cup tahini (sesame paste)
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 large egg white, lightly beaten
- 1 teaspoon honey
- 1/2 cup hulled raw sesame seeds
- Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.
- Whisk the flour, baking powder and salt together in a medium bowl.
- Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes.
- Beat in the tahini, oil and vanilla.
- Stir in the flour mixture until combined to make a soft dough.
- Cover the dough and set aside for 5 minutes before forming into rings.
- Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick.
- (Dust your hands and the parchment lightly with flour if the dough is sticky.)
- Pinch the ends of the rope together to form a ring.
- Repeat until all the dough has been formed into rings.
- To glaze the cookies: Put the sesame seeds on a small plate.
- Whisk the egg white and honey together, and then brush each ring with the mixture.
- Then immediately dip the ring into the sesame seeds.
- Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
- Bake rings until lightly browned, about 15 to 20 minutes.
- Transfer from baking sheet and cool on wire racks.
- Serve.
- Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room temperature.
- They can also be double-wrapped in plastic wrap and frozen for up to a month.
flour, baking powder, salt, eggs, egg yolks, sugar, tahini, vegetable oil, vanilla, egg white, honey, sesame seeds
Taken from www.foodnetwork.com/recipes/food-network-kitchens/sesame-rings-spain-recipe.html (may not work)