Turkish Twisted Butter Rings (Açma)
Turkish Twisted Butter Rings (Açma)
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour, plus 1/2 cup for dusting
- 1 teaspoon salt
- 1 egg, large
- 1/4 cup olive oil
- 1/4 cup unsalted butter, softened
For the Butter Filling
- 1/2 cup unsalted butter, softened
For the Topping
- 1 egg yolk, large
- 1 tablespoon milk
- 2 tablespoons poppy seeds
Instructions
- 1
In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the 3 1/2 cups of all-purpose flour, salt, egg, olive oil, and 1/4 cup softened butter to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add small amounts of the remaining 1/2 cup flour if the dough is too sticky. Form the dough into a ball.
⏱️ 10 min
- 4
Lightly grease a clean bowl with oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once risen, gently punch down the dough and divide it into 8-10 equal portions. Roll each portion into a small ball. Take one dough ball, flatten it slightly, and make an indentation in the center. Place about 1 tablespoon of the 1/2 cup softened butter filling into the indentation.
⏱️ 10 min
- 6
Carefully seal the dough around the butter filling, ensuring the butter is fully enclosed. Gently flatten the filled dough ball by hand into a thin, rectangular sheet (approximately 8-10 inches long). Roll the sheet up lengthwise into a tight cylinder. Then, twist the cylinder lengthwise to create a spiral effect. Form the twisted dough into a ring, pinching the ends together to seal.
⏱️ 15 min
- 7
Place the formed açma rings on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30 minutes, or until visibly puffy.
⏱️ 30 min
- 8
Preheat your oven to 375°F. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash. Gently brush the tops of the risen açma rings with the egg wash and generously sprinkle with poppy seeds.
⏱️ 5 min•🌡️ 375
- 9
Bake for 20-25 minutes, or until the açma rings are golden brown and cooked through. Remove from the oven and let cool slightly on a wire rack before serving warm.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Turkish Twisted Butter Rings (Açma)
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour, plus 1/2 cup for dusting
- 1 teaspoon salt
- 1 egg, large
- 1/4 cup olive oil
- 1/4 cup unsalted butter, softened
For the Butter Filling
- 1/2 cup unsalted butter, softened
For the Topping
- 1 egg yolk, large
- 1 tablespoon milk
- 2 tablespoons poppy seeds
Instructions
- 1
In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the 3 1/2 cups of all-purpose flour, salt, egg, olive oil, and 1/4 cup softened butter to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add small amounts of the remaining 1/2 cup flour if the dough is too sticky. Form the dough into a ball.
⏱️ 10 min - 4
Lightly grease a clean bowl with oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once risen, gently punch down the dough and divide it into 8-10 equal portions. Roll each portion into a small ball. Take one dough ball, flatten it slightly, and make an indentation in the center. Place about 1 tablespoon of the 1/2 cup softened butter filling into the indentation.
⏱️ 10 min - 6
Carefully seal the dough around the butter filling, ensuring the butter is fully enclosed. Gently flatten the filled dough ball by hand into a thin, rectangular sheet (approximately 8-10 inches long). Roll the sheet up lengthwise into a tight cylinder. Then, twist the cylinder lengthwise to create a spiral effect. Form the twisted dough into a ring, pinching the ends together to seal.
⏱️ 15 min - 7
Place the formed açma rings on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30 minutes, or until visibly puffy.
⏱️ 30 min - 8
Preheat your oven to 375°F. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash. Gently brush the tops of the risen açma rings with the egg wash and generously sprinkle with poppy seeds.
⏱️ 5 min•🌡️ 375 - 9
Bake for 20-25 minutes, or until the açma rings are golden brown and cooked through. Remove from the oven and let cool slightly on a wire rack before serving warm.
⏱️ 25 min•🌡️ 375