Turkish buns (Achma)
6 servings
90 minutes
Açma are traditional Turkish rolls that are soft, airy, and fragrant. Their history traces back to Ottoman cuisine, where the art of baking held a special place. Açma is distinguished by its layered structure due to the use of butter, which gives the dough tenderness and rich flavor. These rolls have a slightly sweet note that harmonizes with sesame and black cumin, creating a perfect balance of taste. They are served for breakfast with a cup of Turkish tea or as an accompaniment to main dishes. Due to their versatility, açma can be used as a base for sandwiches or spreads. They are ideal for cozy home breakfasts as well as festive gatherings, filling the home with the warmth of Eastern traditions.
1
Dissolve sugar and yeast in 100 grams of warm milk. Let the yeast foam a little. Add the remaining warm milk, salt, and 500 g of flour to the yeast. Knead the dough. It will be sticky.
- Milk: 400 ml
- Sugar: 3 tablespoons
- Dry yeast: 8 g
- Milk: 400 ml
- Salt: 1 teaspoon
- Wheat flour: 650 g
2
Add vegetable oil and mix it well into the dough. Add the remaining flour. Knead the dough finally.
- Vegetable oil: 200 ml
- Wheat flour: 650 g
3
Cover the bowl with dough with a napkin and place it in a warm place for one to one and a half hours.
4
Tear small pieces from the dough. Shape each piece into a small thin flatbread with your hands. Brush it with melted butter. Roll the flatbread into a spiral, stretching it slightly in length, and connect both ends to form a circle.
- Butter: 100 g
5
Place the buns on a baking sheet lined with parchment paper.
6
Let the Turkish rolls rise, brush with beaten egg, sprinkle with sesame and black cumin, and bake in a preheated oven at 180 degrees for 20-25 minutes.
- Chicken egg: 1 piece
- Sesame seeds: 2 tablespoons
- Caraway seeds: 1 tablespoon
