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Turkish Açma

Category: Yeast Breads & Rolls
Servings: 16
Author: Ian
DATE: 21 May 2026
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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.