Sweet Potato & Miso Autumn Simit with Warming Spice Fold

What Makes This Special

This autumnal simit recipe is a celebration of bold flavors and artisan bread-making, weaving sweet potato and miso’s umami into classic Turkish bagels. A custom-blended warming spice fold—layered using a folding technique borrowed from advanced pastry—creates beautiful striations of flavor and aroma. Finished with a molasses-sesame crust, these bagels are as stunning as they are delicious, making them the ultimate seasonal centerpiece for any table.

Ingredients

Each ingredient plays a critical role: the sweet potato adds color, moisture, and sweetness, while miso brings depth and complexity. The spice blend channels autumn warmth, and sesame-pomegranate coating gives the signature simit crunch and sheen.

For the Dough

• Bread flour: Essential for structure and chew.
• Roasted sweet potato: Provides moisture, flavor, and a sunset-orange color.
• White miso paste: Central umami element, balances sweetness, and enhances crust.
• Yeast: For lift and fermentation.
• Light brown sugar: Feeds the yeast and echoes sweet potato notes.
• Sea salt: Heightens all flavors.
• Olive oil: Tenderizes crumb, brings fruity notes.
• Warm water: Hydrates dough.

For the Spice Fold

• Cinnamon, nutmeg, ginger, allspice, clove: A warming, aromatic blend.

For the Crust

• Roasted white & black sesame seeds: Classic simit finish, nutty flavor.
• Pomegranate molasses: Sweet-tart glaze.
• Molasses & water: For a traditional, glossy bath before baking.

Instructions

Step 1: Roast & Prepare Sweet Potato

Roast a medium sweet potato (about 200 g whole) at 200°C until fork-tender (about 45-50 minutes). Cool, peel, and mash. Measure out 120 g and set aside.

Step 2: Mix Dough & Initial Knead

In the bowl of a stand mixer, combine bread flour, yeast, and sugar. Add mashed sweet potato and miso, mixing to break up any lumps. Pour in lukewarm water and start kneading on low speed, adding olive oil and salt after 1 minute. Knead 8–10 minutes until dough is smooth, elastic, and slightly tacky. (By hand: knead vigorously for 12–15 minutes.)

Step 3: First Rise

Form dough into a ball, place into a lightly oiled bowl, cover, and let rise 90 minutes in a warm spot, until doubled in size.

Step 4: Prepare Spice Blend

While dough rises, combine cinnamon, nutmeg, ginger, allspice, and clove. Use freshly ground spices for maximum aroma—crush right before use.

Step 5: Folding Technique—Layering the Spices

This step creates visible and flavorful spice swirls:

1. Turn risen dough out onto a lightly floured surface. Gently press into a 25x35 cm rectangle, about 1 cm thick.
2. Sprinkle the spice blend evenly over the dough.
3. Letter Fold #1: Fold the top third down and the bottom third up, like folding a business letter. Rotate dough 90°.
4. Gently roll out again to a 25x35 cm rectangle.
5. Letter Fold #2: Repeat folding and rotation once more for distinct spice layers.
6. Place dough seam-side down, cover, and let rest 30 minutes to relax gluten.

Tips for Mastering the Folding Technique:

• Work quickly but gently to avoid tearing the dough.
• Use minimal flour to keep the layers cohesive.
• If dough resists stretching, let it rest 5 minutes before continuing.

Step 6: Shape the Simit (Turkish Bagels)

Divide dough into 8 equal pieces (~105 g each). Roll each into a rope about 60cm long. Fold rope in half, twist strands together, and bring ends together to form a ring. Pinch seams well to seal.

Step 7: Final Proof

Arrange rings on parchment-lined trays, cover with a damp towel, and proof 45–60 minutes, until slightly puffy but not doubled.

Step 8: Prepare the Glaze and Sesame Coating

In a small saucepan, combine 100 ml water and 1 tbsp molasses; warm and stir to dissolve. In a shallow dish, mix white and black sesame seeds.

Dip each ring briefly in the molasses bath, then into sesame seeds to coat thoroughly. Optional: Brush lightly with pomegranate molasses for added sheen and tang.

Step 9: Bake

Preheat oven to 220°C (fan 200°C) at least 30 minutes before baking.

Bake bagels for 18–22 minutes, rotating trays halfway, until deep golden-orange and sesame is fragrant. Cool on a rack at least 15 minutes before serving.

Pro Tips

• Use mature sweet potato: Older, drier tubers prevent excess moisture and gummy dough.
• Don’t overmix the spice layer: Too much rolling can muddle the striations; aim for clear swirls.
• Molasses bath timing: Dip quickly; soaking can make the crust too sticky and affect rise.

Troubleshooting

Dough too wet or sticky? Add flour 1 tbsp at a time during kneading, but remember sweet potato will make dough slightly tacky.

Bagels spreading too much? Underproofing or a warm kitchen can cause loose dough—chill briefly after shaping if needed.

Variations

• Cheesy Miso Simit: Sprinkle grated aged cheddar or Gruyère with the spice blend for a savory twist.
• Pumpkin Spice Simit: Substitute equal weight of pumpkin purée for sweet potato; use your favorite pumpkin spice blend.
• Nutty Simit: Add chopped toasted hazelnuts or walnuts alongside the spice layer for crunch.

Storage

Store cooled simit in an airtight container at room temperature for up to 2 days. For longer storage, freeze (well-wrapped) up to 1 month. Reheat in a 180°C oven for 5–7 minutes to refresh.

Enjoy your autumn baking adventure, and let each fold reveal a new layer of flavor and warmth!