Açma - Turkish Soft Bread Rings

Step 1

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.

Step 2

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.

Step 3

Mix until a sticky dough forms. Alternatively, you can use your stand mixer fitted with the dough hook.

Step 4

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.

Step 5

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.

Step 6

Line 2 large baking trays with parchment paper.

Step 7

Once the dough has risen, pinch the dough down to release the air.

Step 8

Lightly drizzle your worktop with a little oil, then place the dough on it.

Step 9

Press the dough gently with your hands to stretch and thin it out to approximately 15" x 20" (40 cm x 50 cm).

Step 10

Once the dough is stretched enough, spread ¾ of the softened butter over it, then fold the edges toward the center.

Step 11

Spread the rest of the butter on top and fold the dough again.

Step 12

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).

Step 13

Cut the dough into 16-18 strips about one finger width wide.

Step 14

Twist and shape the dough strips into bread rolls until all the dough is used up.

Step 15

Place the shaped açma on a lined baking sheet, leaving space for them to expand.

Step 16

Cover the shaped dough with a cloth and let it rest for another 30 minutes.

Step 17

Preheat the oven to 180 ℃ (356 ℉).

Step 18

Brush the tops with an egg wash for a shiny, golden crust. Optionally, sprinkle sesame or nigella seeds for extra flavor.

Step 19

Bake for 18–22 minutes or until golden brown. Let them cool slightly before serving.