Combine the sugar and warm water in a medium bowl, then add the yeast. Set aside for a few minutes, or until frothy.

Combine the flour in and salt in a a large bowl, then add the yeast water mixture and stir until it all comes together. Turn out onto a lightly floured surface and knead until the dough is smooth.

Shape the dough into a ball and place in a lightly oiled bowl, turning to coat.

Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour, or until doubled in size.

Preheat the oven to 420*F and line a large size baking tray with parchment paper. Knock the dough back down and divide it into 10 to 12 equal pieces.

Now mix the pekmez with water in a large bowl.

Roll one piece of dough at a time, using your hands to roll the dough out to make long ropes about 25 inches long.

Fold the dough rope in half so its two ends align, then lift off the board and use twist to form a two stranded “rope”.

Then wrap the dough rope around the palm and back of your hand, overlapping the ends. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal. your hand in Repeat with the remaining dough to make 10 - 12 rope circles.

Dip each ring, first into the pekmez mixture, immersing completely to coat, then drain well and toss in the sesame seeds. Transfer to the prepared tray and set aside at room temperature for about 20 to 30 minutes, to let them rise slightly. Bake for 15-18 minutes, or until golden.Transfer to a wire rack to cool and let cool completely before eating.