Acma

5 from 2 votes

Acma is a soft and buttery Turkish bread ring made from an enriched dough that is layered with butter and baked until golden. This recipe makes 16 pull-apart pieces.

Prep Time20

Cook Time20

Rising time1 30

Total Time2 10

Course: Breakfast, Snack

Cuisine: Turkish

Diet: Halal, Vegetarian

Servings: pieces

Calories: 316kcal

Author: Ayla Clulee

Ingredients

15 ½ fl oz whole milk or reduced-fat milk (460 ml)
½ cup vegetable or sunflower oil (130 ml)
1 large egg white
1 ½ tablespoon sugar
1 ½ teaspoon salt
2 ¼ teaspoon yeast (1 pack)
6 ½ cups all-purpose flour (800 grams)
1 ½ teaspoon mahleb
3 ½ oz softened butter for spreading over the dough (100 grams)
1 large egg yolk (for egg wash)
sesame seeds or nigella seeds (optional)

US Customary - Metric

Instructions

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, which shows the yeast is alive and working.
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.

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).
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 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 Bake

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 yolk mixed with a splash of milk 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

Weigh your ingredients on an electronic scale, as baking is far less forgiving of cup measurements than cooking.
Knead until the dough is smooth and as soft as an earlobe, which is the traditional Turkish test for this dough.
Use good quality unsalted butter, soft enough to spread but not melted; the layers of butter between the folds are what give acma its pull-apart texture.
Let both rises finish properly, as a well-risen dough is what makes the rings fluffy.
Brush the tops with egg yolk mixed with a splash of milk for a shiny crust that stays soft.
Cover the baked rings with a clean damp cloth as they cool to keep them soft.
Mahleb gives acma its bakery smell; leave it out if you cannot find it, and the rings will still be very good.
Storage: keep in an airtight container for up to 2 days at room temperature, or up to a week in the fridge; warm slightly before eating.
Freezing: freeze for up to 3 months, thaw at room temperature, and reheat at 350°F (175°C) for 5 minutes.

Nutrition