Soft Turkish Simit & Chocolate Walnut Mini Rolls

Ingredients

For the Soft Yeast Dough:

• 4 cups all-purpose flour (approx. 480–500 g, add gradually)

• 1.5 cups lukewarm milk (300 ml)

• 1 large egg

• 1.5 level tbsp granulated sugar

• ¾ tsp salt

• 5 g instant yeast (approx. ½ packet)

• ⅓ cup olive oil or vegetable oil (approx. 65–70 ml)

💡 Flour Tip: Depending on flour absorption and protein content, the required flour may vary slightly. Keep the dough soft, supple, and slightly tacky to touch.

For the Chocolate Filling:

• 3–4 tbsp chocolate hazelnut spread

• ½ cup chopped walnuts

For the Glaze & Topping:

• 1 tbsp grape molasses (pekmez)

• 2 tbsp water

• Generous amount of toasted sesame seeds (for the simits)

Chef's Pro Tips

✨ Layered Softness: Brushing the simit dough with olive oil and folding it before shaping creates tender, flaky interior layers.✨ Second Proofing: Allowing the shaped pastries to rest on the baking tray for 15–20 minutes before baking ensures an even, airy crumb without surface tearing.

Instructions

1. Make the Dough: Sift the flour and instant yeast together in a mixing bowl. Add the egg, sugar, salt, and oil. Gradually pour in the lukewarm milk while kneading. Work the dough until it comes together into a soft, elastic, and slightly sticky texture.

2. First Rise: Cover tightly and let it proof in a warm place until doubled in size (about 45–60 minutes).

3. Divide: Deflate the dough gently and divide it into two equal portions.

4. Shape the Soft Simits:

   • Roll out the first half on a lightly oiled surface to about half a finger's thickness.

   • Brush generously with olive oil, fold over, and roll out gently once more.

   • Cut into strips roughly two fingers wide. Twist each strip around its own axis, then seal the ends together to form a ring.

   • Brush the rings with the molasses-water wash and coat generously with toasted sesame seeds.

5. Shape the Chocolate Walnut Rolls:

   • Roll out the second half into a neat rectangle.

   • Spread an even layer of chocolate hazelnut cream and scatter the chopped walnuts over the top.

   • Roll up tightly into a log, then slice into bite-sized rounds.

6. Second Rise: Arrange the simits and chocolate rolls onto a parchment-lined baking sheet. Allow them to proof at room temperature for 15–20 minutes. Lightly brush the chocolate rolls with a touch of the molasses wash as well.

7. Bake: Bake in a preheated oven at 175°C (350°F) for 18 to 25 minutes, until beautifully golden brown on top. Let them rest briefly before serving warm.