Begin by adding the milk, water, yeast and sugar to a small bowl or liquid measuring cup. Stir, then let sit for about 6 minutes until slightly foamy and frangrant.

In a large bowl, add the flour and salt and mix. Then pour in the yeast mixture and oil. Using your hands or working gently with a wooden spoon, mix everything to combine just until a dough forms. If it's too wet and sticky add a bit more flour.

Then turn dough out onto a lightly floured surface and knead for about 6 minutes. Then place in a lightly oiled bowl, cover and set in a warm-ish place to rest for 1 hour or until doubled in size.

Meanwhile, in a small skillet, toast the sesame seeds until light golden brown, then set aside in a wide dish. (I always like to toast a few tablespoons extra and then set those aside just in case I need them to finish coating the simit.)

Next in a medium bowl/ dish, wide enough to place a simit round to coat, add the water, molasses and 1 tsp of flour. Stir with a fork until smooth. Set aside.

Preheat oven to 220C/ 420F and line two sheet pans withe parchment paper.

Once the dough has doubled in size, punch it down a bit and turn it out onto a lightly floured surface. Divide it into 8 equal pieces.

Then working one at a time, roll each piece into a rope about 22 inches long and then fold in the middle bringing the ends together. Holding the sides in each hand, twist them in opposite directions and then bring your hands together, and pinch the ends together to form a ring. Place on the sheet of parchment paper and continue with the rest of the dough to make 8 simit rings. (you should be able to get 4 rounds on each pan.

Then working carefully, pick up a simit round, and dip in the molasses mixture, flipping over to coat both sides. Then place the wet simit directly into the toasted sesame seeds and make sure it's as covered as possible with the seeds. Place back onto the parchment paper and finish the rest of the rounds.

Once the simit rounds are ready, place in the preheated oven and bake about 18-20 minutes, rotating the pans halfway through baking. They should be a nice golden brown color, the outside should be crispy and the interior nice and soft.

Let the simit cool on the pan for about 5 minutes and then transfer to a cooling rack. They are best enjoyed warm but can keep covered at room temperature for 2 days. Pop them back in the oven to re-heat.