Fluffy Turkish Açma Pastry Rings with Rich Butter

These traditional Turkish açma rings are the ultimate soft, buttery breakfast pastry. Made with a simple yeast dough enriched with milk, oil, and a touch of sugar, each ring is twisted into a beautiful braided circle and baked until deeply golden.

The crumb is impossibly pillowy, pulling apart into feathery layers that melt in your mouth. Brushed with a molasses glaze and sprinkled with sesame seeds, they bring a delightful balance of sweet and nutty.

Açma is a beloved Turkish pastry, often enjoyed fresh from the bakery with tea. The dough is soft and enriched, similar to brioche but lighter, and the signature twisted shape gives it a beautiful, rustic look.

This recipe follows the classic method: a simple yeast dough, a generous brushing of butter, and a gentle twist before baking. The result is a tender, buttery ring that pulls apart into delicate strands. Whether served warm with jam or simply on its own, açma is a comforting and impressive addition to any breakfast table.

Ingredients

Why this recipe works

The combination of warm milk and water helps activate the yeast quickly, while the egg white adds structure and a tender crumb. Kneading the dough until smooth and elastic develops the gluten, which gives the açma its characteristic chew and allows it to hold its twisted shape.

The butter spread on each dough ball enriches the dough and creates layers as the pastry bakes, resulting in a flaky yet soft interior.

Twisting the rope of dough in opposite directions creates tension, which helps the ring hold its shape during baking and produces those beautiful, pull-apart strands.

The egg yolk and molasses glaze not only add a glossy, appetizing sheen but also contribute a subtle sweetness that complements the buttery dough. Baking at a moderate temperature ensures the rings cook through evenly, developing a deep golden crust while keeping the inside soft and airy.

Notes and substitutions

Use instant yeast for convenience; it can be mixed directly with the dry ingredients. If using active dry yeast, dissolve it in the warm water with a pinch of sugar and let it foam for 5 to 10 minutes before adding. The dough should be soft but not overly sticky; adjust with a little extra flour if needed. A marble or clean countertop is ideal for shaping, but any clean surface works.

Softened butter should be at room temperature so it spreads easily over the dough balls. Grape molasses is traditional, but dark molasses or honey can be substituted. Sesame seeds are classic, but you can skip them or use nigella seeds for a different flavor. If you don't have a kitchen scale, measure the flour by spooning it into the cup and leveling it off for accuracy.

• grape molasses: dark molasses or honey mixed with a little water
• vegetable oil: melted unsalted butter or canola oil
• all-purpose flour: bread flour for a slightly chewier texture

Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Clean kitchen towel
• Baking sheet
• Parchment paper
• Pastry brush
• Rolling pin