After the second rise, place the dough on a floured surface. Divide it into 4 equal sized ball.
Prepare 2 baking sheet lined with parchment paper.
Working with one piece of dough, flatten it and roll it into a tear drop shape. Keep the thickness of the dough to about ½ inch. My dough was rolled to about 6 inches long.
Using a cookie cutter, cut out a ring from the narrow part of the rolled dough. Slightly pull the dough to elongate the shape and place it on the prepared baking sheet.
Repeat the same with the rest of the dough, keeping 2 pieces per tray.
Cover the trays and let the shaped bread proof for about 30 minutes or until slightly puffy.
In the meantime, preheat the oven to 425 F. I used steam to bake the bread. To create steam, I place a aluminum tray half filled with water in the bottom most shelf of the oven when it is preheating. The water also heats up and there is enough steam inside the oven when we are ready to place the bread inside.
When the bread is done rising, brush it with egg wash or I just use milk to brush my breads. Sprinkle with sesame seeds.
When the oven has preheated, bake one tray at a time for about 10 to 12 minutes, rotating once in between for even baking.
The bread should appear golden brown when done.