Açma - Turkish Soft Bread Rings
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5
2 reviews
Excellent
Açma - Turkish Soft Bread Rings
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Açma, also known as Turkish Soft Bread Rings, is a popular street food known for its soft, pillowy texture and rich, buttery taste.
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Ingredients
- 460 ml milk semi-skimmed or full-fat
- 130 ml vegetable oil or sunflower oil
- 1 egg white
- 1½ tablespoon sugar
- 1½ teaspoon salt
- 7 g yeast
- 800 g plain flour
- 1½ teaspoon mahleb
- 100 g butter for spreading over the dough, softened
- 1 egg for egg wash, yolk
- sesame seeds optional, or nigella seeds
Instructions
Preparing the Dough
- Start by activating the yeast. Mix warm milk, sugar, and yeast in a bowl and let it sit for 5–10 minutes until foamy. This step ensures the yeast is alive and ready to work its magic.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, vegetable oil, mahleb, and the egg white.
- Mix until a sticky dough forms. Alternatively, you can use your stand mixer fitted with the dough hook.
- Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. If using a stand mixer, knead for about 6-7 minutes on medium speed with a dough hook.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping the Rings
- Line 2 large baking trays with parchment paper.
- Once the dough has risen, pinch the dough down to release the air.
- Lightly drizzle your worktop with a little oil, then place the dough on it.
- Press the dough gently with your hands to stretch and thin it out to approximately 15" x 20" (40 cm x 50 cm).
- Once the dough is stretched enough, spread ¾ of the softened butter over it, then fold the edges toward the center.
- Spread the rest of the butter on top and fold the dough again.
- Next, press down gently on the dough to shape it into a rectangular shape to a size of 10" x 17" (27 cm x 44cm).
- Cut the dough into 16-18 strips about one finger width wide.
- Twist and shape the dough strips into bread rolls until all the dough is used up.
- Place the shaped açma on a lined baking sheet, leaving space for them to expand.
Second Rise and Baking
- Cover the shaped dough with a cloth and let it rest for another 30 minutes.
- Preheat the oven to 180 ℃ (356 ℉).
- Brush the tops with an egg wash for a shiny, golden crust. Optionally, sprinkle sesame or nigella seeds for extra flavor.
- Bake for 18–22 minutes or until golden brown. Let them cool slightly before serving.
Equipments used:
Notes
- When baking, always use an electronic scale for measuring your ingredients for accuracy.
- Use high-quality butter – The richness of açma depends on good butter.
- The butter should be soft enough to be able to spread over the dough but not melted.
- Let the dough rise properly – A well-risen dough creates the fluffiest texture.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
28mg
(9%)
Sodium
277mg
(12%)
Potassium
104mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
202IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 277mg | 12% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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