Sesame Rings

Warm the bowl briefly beforehand (for example rinse with hot water and dry) so the dough rises more evenly.

The water should be only hand-warm (not hot) so the yeast activates without being harmed.

Room-temperature yogurt helps the dough start rising faster.

If the dough is sticky, add only a little flour so the rings don’t become dry later.

Covering with lightly oiled cling film or a damp cloth prevents the surface from drying out.

Grease generously so the sesame rings release easily after baking.

Press the ends together firmly and place the seam on the underside so the rings don’t open while baking.

Leave enough space between them so they don’t stick together as they rise and bake.

If your convection is very strong, reduce to 210 °C so the sesame doesn’t darken too much.

The starch should only cool slightly so it remains spreadable and glossy.

Put the sesame on a plate and gently press the rings into it after brushing — this helps more sesame stick.

After baking, let them rest on the sheet for 5 minutes so they release more easily and stay moist.