Whisk 500g of all-purpose flour, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Add 300ml of lukewarm water and knead for 5 minutes, until smooth, elastic and not sticky.
Cover and let rise for about 1 hour, until doubled.
Preheat the oven to 425°F / 220°C. Whisk ½ cup of grape molasses, ¼ cup of water, and 1 tablespoon of all-purpose flour; put 300g of toasted sesame seeds in another bowl.
Divide the dough into 12 pieces and roll each into a rope about 20in / 50cm long. Pinch two ropes together at one end, twist them in opposite directions and join the ends into a ring.
Dip each ring in the molasses mixture, press into the sesame seeds and place on a parchment-lined baking sheet. Bake for 15-20 minutes, until golden.
