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1
In a medium bowl, whisk together the yeast, 3/4 cup of the flour and the cloves, then whisk in the water until smooth. Let stand uncovered for 10-20 minutes, until it begins to ferment. It may not puff up at all.
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2
Whisk the salt, oil, and sugar into the yeast slurry until smooth and the salt and sugar have dissolved. Stir in the remaining flour all at once.
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3
When the mix is a shaggy mess, turn it out onto a work surface and knead until fairly smooth, soft, and just a bit sticky.
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4
Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
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5
Line a baking sheet with parchment paper, or oil it.
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6
Divide dough in half. Roll one piece into a rectangle, then roll it up along the long side, evening it and lengthening it until it is about 24 inches long and 1 inch thick.
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7
Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
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8
Repeat with the other half of the dough.
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9
Cover the rings with plastic wrap and leave to rise until tripled in size, about 45-60 minutes.
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10
Put an oven rack in the upper third position, and preheat to 400u00b0F.
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11
Beat the egg with a pinch of salt, and glaze the rings. Sprinkle generously with sesame seeds.
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12
Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
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13
Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking.
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14
Cool rings on a rack.
