Put the boiling water in a large cup and add the cold water, mix and check (cautiously with a clean hand) this temperature is warm (you should be able to keep your fingers in without it being too hot). If it's too hot, allow to cool until reasonable.

Sprinkle the yeast over the water, leave for a few seconds, then mix in well and set aside.

In a large bowl, sieve the flour and add the salt.

Tip the yeast mixture into the flour and mix together until you have a cohesive dough. Take the dough out of the bowl and knead for 5 minutes on the worktop (no flour needed). The dough should be smooth and elastic. Place the dough back in the bowl and cover with a clean tea towel. Set a timer for 30 minutes.

Grab a non stick pan and a wide shallow bowl (a dinner plate would work too). Put your sesame seeds in the pan and move around the pan for a couple of minutes until they are golden - once they start jumping out of the pan they are definitely done. Tip into the bowl (or plate) immediately. Set aside.

In another wide shallow bowl (if you only have one, use it for this), put your jam or syrup and add the water. Mix until you have a runny but cohesive dipping sauce. Set aside.

Prepare a baking tray or two with baking paper, non stick liner or use a non stick pan. Heat the oven to Gas Mark 8. Place your dipping liquid and sesame seeds next to your workspace.

When your 30 minute timer is up, grab your dough and place it on a clean worktop (again, no flour needed). If you have scales, you can weigh the dough and divide by 8. Each should be approximately 100g. Alternatively divide in 2, and repeat. Once you have 8 pieces, take one and divide in half (so each piece is around 50g). Roll each piece into a long thin sausage about 20-25cm long. Join two ends together then wrap one end over the other to create an intertwined rope. Join the ends together to create a loop and press to join.

Pick your loop up, stretch it slightly to make it even and dip it in your liquid, turn it over so it is completely covered, then lift it to drain any excess. Place it on the sesame seeds, then using a spoon, cover the top with sesame seeds. Lift out, place on your tray, wash your hands and repeat with the remaining dough until you have 8 simits ready to bake. (Leave some space between them).

Bake for 15 minutes - checking to make sure they are cooking evenly (you may need to turn the tray around or switch from top to bottom). 15 minutes may be long enough, or they may need an extra 5 minutes. The simits should be light to mid golden brown (depends on what you used for your dipping liquid).

Enjoy!