Combine the sugar and 1st stage quantity of lukewarm water in a small bowl, then sprinkle over the dried yeast, and mix well with a small spoon. Set aside for about 8 minutes, or until foamy.

Next add the 2nd stage quantity of lukewarm water to the yeast mixture and combine well.

Combine the flour and salt in a large bowl and make a well in the middle. Pour in the yeast mixture and stir to form a rough dough. Turn out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with cling film (plastic wrap) and leave to rise in a warm, draught-free place for 45 minutes–1 hour, or until doubled in size.

Preheat the oven to 200°C fan/220°C/425°F/gas 7 and line 2 large baking sheets with baking paper. For coating, combine the grape molasses with the water in a large bowl and mix well. Place the sesame seeds on a large, flat plate. Knock back the dough on a lightly floured, clean work surface and divide it into 8 even-sized pieces. Working with one piece of dough at a time, use your hands to roll the dough out to a 60 cm (24 in) rope. Fold in half so the two ends align and twist into a twostranded rope. Join the ends together to make a circle, pressing firmly to seal and rolling the ends with your palm to make a neat ring shape. Repeat with the remaining dough to make 8 rings.

Dip each ring into the grape molasses mixture, immersing completely to coat, then let any excess drip off into the bowl. Next, toss in the sesame seeds, turning gently to coat both sides. Transfer to the prepared baking sheets and gently stretch to make neat rings. Set aside at room temperature for about 10 minutes until puffed slightly. Bake for 17–18 minutes, or until deep golden and cooked through. Transfer to a wire rack to cool.