Breads · ALWAYS FREE
Honey-dipped sesame bread rings
Lean twisted yeast rings coated with a measured honey wash and sesame seeds, then baked without boiling.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix yeast with about 3 ½ tbsp (50 g) of the dough water, lukewarm around 100 F /38 C, and stand 10 minutes. Add remaining about ¾ cup (170 g) dough water, about 12 ½ oz (350 g) flour, salt and 12 g oil; knead 8-10 minutes until smooth. Grease bowl with remaining 3 g oil, turn dough in it, cover and rise 60-75 minutes until roughly doubled.
- Divide into 6 equal pieces and rest covered 10 minutes. Use the reserved 10 g flour sparingly across all pieces; incorporate clean remaining shaping flour into the ropes. Roll each into a 55-60 cm rope, fold in half, twist the strands and join ends firmly into a ring with an open center about 6 cm wide.
- Mix 30 g honey with about 1 ⅔ tbsp (25 g) warm water in a shallow dish. Put sesame on a separate plate. Dip and turn each ring briefly in honey wash, then coat both sides with sesame. Divide any remaining wash across rings with a brush and press all remaining seeds onto them. Place 3 rings on each of 2 parchment-lined trays with space to expand.
- Cover loosely and proof 35-45 minutes until visibly puffy. Heat oven to 425 F /220 C while they proof. Bake both trays 22-28 minutes, exchanging shelves and rotating trays after 12 minutes, until richly golden and baked through. If the oven cannot hold both trays with airflow, refrigerate the second tray during the first bake and allow extra elapsed time.
- Cool on racks at least 20 minutes before tearing or slicing. The 240-minute allowance includes activation, both rises, shaping, baking and cooling; cool kitchens can extend rising. These rings are baked directly, never boiled.
- Best eaten the day made; keep covered at room temperature up to 1 day or freeze cooled rings up to 2 months. Contains honey: do not serve to children younger than 12 months.
Estimated nutrition
Per serving · 1 of 6- Calories
- 314 kcal
- Protein
- 9.3 g
- Total carbohydrate
- 50.3 g
- Total fat
- 8.5 g
- Total sugars
- 4.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Six complete rings. Wheat and sesame; honey means not vegan. Dairy-free requires plain flour/yeast without dairy additives. All measured wash/seeds counted conservatively; no estimated percentage absorption.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Honey-dipped sesame bread rings: bread flour: 350 g dough and 10 g shaping; water: 220 g dough and 25 g honey wash; active dry yeast; olive oil: 12 g dough and 3 g bowl; fine salt; plain honey for coating; whole dried sesame seeds. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Honey-dipped sesame bread rings: bread flour: 350 g dough and 10 g shaping; water: 220 g dough and 25 g honey wash; active dry yeast; olive oil: 12 g dough and 3 g bowl; fine salt; plain honey for coating; whole dried sesame seeds. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
