Turkish Açma
Servings: 16
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Ingredients
For The Dough:
- 400 ml water heated to 44℃ and divided as 160 ml & 240 ml
- 2 Tbsps granulated sugar divided as 1 Tbsp & 1 Tbsp
- 15 g active dry yeast
- 200 ml whole milk at room temperature
- 100 ml vegetable oil
- 1 large egg white
- 800 g all-purpose flour plus more if required
- 2 tsps table salt
- 2 tsps mahlep optional
- 100 g unsalted butter softened to room temperature
For The Filling (optional):
- 8 Tbsps nutella
For The Glaze & Topping:
- 1 large egg yolk
- 2 drops treacle
- nigella seeds
- sesame seeds
Instructions
To Make The Dough:
- Put 160 ml of water into the bowl of a stand mixer.
- Add 1 Tablespoon of the sugar.
- Sprinkle the yeast over the top of the water and allow to stand for 10 minutes until foamy.
- Add remaining water & sugar, milk, vegetable oil and egg white to the yeast mixture and combine with a whisk.
- With the dough hook attached and the mixer on low speed, gradually add the flour until combined.
- Add the salt and mahlep (if using).
- Knead the dough on medium speed for 6 minutes
- Place the dough in a lightly oiled bowl. Cover with a clean cloth and allow to rise in a warm place for 90 minutes
To Shape The Açma:
- Line 2 large baking sheets with parchment paper, and set aside.
- Once the dough has risen, punch down to remove the air, and turn out onto a lightly oiled workspace.
- Divide the dough into 16 equal pieces and shape into balls.
- Top each dough ball with a little oil.
- Cover the balls with parchment paper and a towel and allow to rest for 20 minutes.
- Top each dough ball with about 6 g of softened butter.
- Working with one dough ball at a time, spread the butter into the dough, and stretch the dough to form a rectangle.
- If filling with nutella, spread 1 tablespoon of nutella over the rectangle.
- Using the long side of the rectangle. roll the dough into a log.
- Stretch and twist the dough to about 30 cm in length
- Fold the dough in half, and stretch and twist until about 20 cm in length.
- Form a ring and tuck the ends into each other.
- Place onto a prepared baking sheet.
- Repeat for each of the dough balls. You should have 8 plain and 8 filled (if filling)
- Cover the rings with clean towels and allow to rise in a warm place for 30 minutes.
To Bake The Açma:
- Preheat the oven to 190℃
- Mix together the egg yolk and treacle.
- Brush the tops of the rings with the egg wash.
- Sprinkle the tops with nigella seeds and sesame seeds.
- Bake for 20 minutes until golden brown.
- Allow to cool on baking sheets for 10 minutes and remove to racks to cool completely.