Sesame Rings Spain From Food Network KitchensFrom mystic_river1 7 years ago
- Sesame Rings (Spain) From Food Network Kitchens shopping list
- 4 cups plus 2 tablespoons all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon fine salt shopping list
- 3 large whole eggs, at room temperature shopping list
- 2 large egg yolks, at room temperature shopping list
- 1 1/4 cups sugar shopping list
- 1/4 cup tahini (sesame paste) shopping list
- 1/2 cup vegetable oil shopping list
- 1 tablespoon pure vanilla extract shopping list
- Sesame Glaze: shopping list
- 1 large egg white, lightly beaten shopping list
- 1 teaspoon honey shopping list
- 1/2 cup hulled raw sesame seeds shopping list
How to make it
- 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.
- 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.