What sets açma apart from simit is its softness and its layered structure. The layers come from brushing the dough with fat and rolling it up. Do not skip the second prove; once shaped, it needs at least another twenty minutes.
Ingredients
For the dough
For the layers
For the top
Method
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Prove the yeast
Leave the warm milk, sugar and yeast for 10 minutes.
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Knead
Add the oil, egg, salt and flour and knead for 12 minutes.
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First prove
Cover and leave somewhere warm for 1 hour, until doubled.
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Make the layers
Divide the dough into 12 pieces. Roll each one out thin, brush with the butter and oil mixture and roll it up.
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Shape
Stretch the roll out, bring it into a ring and join the ends.
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Second prove
Arrange on a tray, cover and leave for another 30 minutes.
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Bake
Brush with egg yolk, scatter with sesame seeds and bake at 180 degrees for 25 minutes.
Tips
- Do not skip the second prove; that is where açma gains its volume.
- Do not use too much flour on the dough, as a firm açma comes out dry.
- Cover them with a cloth as they leave the oven; the steam softens the crust.
Nutrition
Values are per serving and approximate.