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    Cooking Gorgeous » Recipes » Breakfast and Brunch

    Açma - Turkish Soft Bread Rings

    Published: Feb 24, 2025 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Açma, also known as Turkish Soft Bread Rings, is a popular street food known for its soft, pillowy texture and rich, buttery taste. It is a staple at Turkish bakeries and makes a perfect breakfast on the go or tea-time snack.

    freshly baked acma

    Açma looks similar to bagels, but unlike bagels, açma is not boiled before baking. As a result, they are more delicate and have a fluffy texture. Some enjoy this soft, airy bread plain, while others prefer it stuffed with cheese or olives, always paired with a cup of Turkish Tea - Çay.

    What Is Açma?

    Açma is a type of Turkish bread roll shaped into a ring, similar in appearance to simit, Turkey’s famous sesame-crusted bread. While simit has a crunchy, chewy texture, açma is soft, fluffy, and buttery. Just like Paskalya Çöreği (Tsoureki) - Easter Bread, the dough is enriched with milk, butter, and sometimes yogurt to create a light yet rich bite.

    8 pieces of freshly baked acma - Turkish soft bread rings on a white plate

    This bread is a common breakfast item in Turkey, often sold by street vendors or in bakeries. It pairs beautifully with cheese, olives, jams, and a strong glass of Turkish tea.

    Açma vs. Simit: What’s the Difference?

    Many people mistake açma for simit due to their similar ring-like shape, but the two breads are quite different:

    FeatureAçmaSimit
    TextureSoft, fluffy, butteryCrunchy, chewy, slightly dense
    PreparationMade with butter and milk for richnessCoated in molasses and sesame seeds for a nutty, crispy crust
    Baking ProcessDirectly baked in the ovenDipped in molasses and rolled in sesame seeds before baking
    Common FillingsCheese, olives, chocolateUsually plain, sometimes with cheese

    If you prefer a crispier, nuttier bread, simit is the way to go. But if you enjoy soft, airy bread with a rich, buttery taste, açma is a perfect choice.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled picture of ingredients for acma - Turkish soft bread rings
    • Flour - All-purpose or plain flour works best for achieving the light and fluffy texture we are after.
    • Milk - I use lukewarm full-fat milk or semi-skimmed milk to add softness and enhance the flavor. Skimmed milk wouldn't give the same results.
    • Butter - Good quality unsalted butter gives acma its signature rich taste. It should be soft enough to be able to spread it on the dough but not melted.
    • Egg – The egg white helps with the dough's texture, while the yolk is used as an egg wash to give a slight golden color. Use a medium-sized, fresh, free-range egg at room temperature.
    • Yeast - You can use fast-action dry yeast, instant yeast, or fresh yeast to help the dough rise.
    • Mahlab - It is the secret ingredient of Açma - Turkish Soft Bread Rings which gives it its unique aromatic fragrance. It has a sweet and fruity smell and when you're baking with Mahleb, the entire house smells like heaven.

    How To Make Açma - Turkish Soft Bread Rings

    Making these fluffy and buttery Açma - Turkish Soft Bread Rings is fairly easy. However, there are a few simple steps to follow for you to achieve the best results:

    Prepare 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.

    warm milk, sugar, and yeast are placed in a bowl
    the yeast is activated and ready to mix in the flour

    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.

    soft and sticky dough is formed

    Knead the dough on a 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.

    the dough is formed into a ball

    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.

    the dough is placed in a bowl for rising
    the dough after rising

    Shape 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).

    the dough ball is flattened on a lightly oiled worktop

    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).

    softened butter is spread over the dough second time
    the dough is folded and flatted second time

    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. 

    dough sticks shaped into bread rolls

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

    shaped acma rings are placed on a baking tray

    Second Rise and Bake the Bread Rings

    Cover the shaped dough with a cloth and let it rest for another 30 minutes. Brush the tops with an egg wash for a shiny, golden crust. Optionally, sprinkle sesame or nigella seeds for extra flavor.

    acma bread rings after second rise

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

    acma baked until golden

    Recipe Tips From the Chef

    • 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.

    Ways to Enjoy Açma

    Açma is versatile and can be enjoyed in many ways:

    With a Cup of Turkish Tea - Çay as a part of Turkish Breakfast is the best way to enjoy açma.

    Plain – Freshly baked and warm, straight from the oven.

    With Cheese and Olives – A classic Turkish breakfast pairing.

    With Jams or Honey – Adds a sweet touch.

    Stuffed with Chocolate or Cheese – For a delightful surprise inside.

    Storing and Reheating Açma

    Açma is best enjoyed fresh but can be stored for later:

    In the freezer – Freeze for up to 3 months. Thaw at room temperature and reheat in the oven at 175°C (350°F) for 5 minutes.

    At room temperature – Keep in an airtight container for up to 2 days.

    In the fridge – Store for up to a week; warm slightly before eating.

    Recipe FAQs

    Why is my açma not fluffy?

    If your açma turns out dense, the dough may not have risen enough. Make sure to let it proof properly.

    Is açma sweet or savory?

    Açma is mildly sweet but can be adjusted to taste. You can make it completely savory by reducing the sugar or adding cheese and herbs.

    Can I use instant yeast instead of active dry yeast?

    Yes, instant yeast works well and doesn’t require activation—just mix it directly with the flour.

    Related Recipes

    For more delicious Turkish breakfast pastry recipes why not try:

    • Turkish Boyoz Pastry Recipe
    • fried ciboria served with salad
      Çiğ Börek - Chebureki
    • freshly baked simit bread
      Simit (Turkish Sesame Bagel)
    • Pogaca Turkish cheese buns
      Pogaca (Turkish Cheese Buns)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these deliciously soft and fluffy Açma - Turkish Soft Bread Rings as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

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    Açma - Turkish Soft Bread Rings

    Ayla Clulee
    Açma, also known as Turkish Soft Bread Rings, is a popular street food known for its soft, pillowy texture and rich, buttery taste.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Rising time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 10 minutes mins
    Course Breakfast, Snack
    Cuisine Turkish
    Servings 16 pieces
    Calories 318 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 2 large baking sheet
    • 1 Pastry brush

    Ingredients
     
     

    • 460 ml semi-skimmed or full-fat milk
    • 130 ml vegetable or sunflower oil
    • 1 egg white
    • 1½ tablespoon sugar
    • 1½ teaspoon salt
    • 7 g yeast
    • 800 g plain flour
    • 1½ teaspoon mahleb
    • 100 g softened butter (for spreading over the dough)
    • 1 egg yolk (for egg wash)
    • sesame seeds or nigella seeds (optional)

    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.

    Video

    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

    Calories: 318kcalCarbohydrates: 41gProtein: 7gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 277mgPotassium: 104mgFiber: 1gSugar: 3gVitamin A: 202IUVitamin C: 0.1mgCalcium: 45mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
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    Reader Interactions

    Comments

    1. Teresa

      February 25, 2025 at 5:49 pm

      wow i just got the mahleb spice today in time to see your recipe:) Im excited to try this!
      I did hear that mahleb seeds are better but I could only find the powder form. Would I need to use the bag as soon as possible because it will go rancid ? The expiry isn't until after next year. Im worried the taste will dissipate fast

      Reply
      • Ayla Clulee

        February 25, 2025 at 5:56 pm

        Hi Teresa
        That’s perfect timing! Mahleb adds such a lovely flavor, and the powder form works just as well. It’s best to store it in an airtight container in a cool, dry place to keep it fresh. You can also freeze it to extend its shelf life. As long as it smells fragrant, it should still have great flavor. Excited for you to try the recipe! 😊

        Reply
        • teresa

          February 26, 2025 at 10:54 pm

          5 stars
          Thanks Ayla! I made this today and they turned out so well. I also tried to add chocolate and olive paste inside but i messed up with rolling because they were much more difficult to shape than having only butter inside.
          The mahleb smelled so nice from the oven but I couldn't taste it which is a shame 🙁 so im not sure if the mahleb was just losing potency from sitting inside the sealed pack (packaged about 8 months ago) or if I should put more than the recipe.

          Reply
          • Ayla Clulee

            February 27, 2025 at 5:20 am

            So happy to hear they turned out well! Chocolate and olive paste sound like great fillings, but yes, they can make shaping a bit trickier compared to just butter. A lighter touch when rolling might help next time.

            As for the mahleb, it’s normal for the aroma to be stronger than the actual taste since it mainly enhances fragrance rather than flavor. If it’s been sealed for eight months, it might have been still ok to use. Hope that helps, and let me know if you have any other questions! 😊

            Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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