Fluffy Turkish Açma Pastry Rings with Rich Butter Step-by-step instructions

Before you start

Before starting, ensure all ingredients are at room temperature if possible. Warm the milk and water to about 110°F (43°C) — warm to the touch but not hot. Have the butter softened and the egg white and yolk separated.

Line a baking sheet with parchment paper. Clear a large work surface for kneading and shaping. If using active dry yeast instead of instant, proof it in the warm water with a pinch of sugar for 5 to 10 minutes until frothy.

Instructions

Make the Dough

1. 1Make the Dough
   In a large bowl, combine the warm milk, warm water, egg white, sugar, salt, vegetable oil, and instant yeast. Stir gently to dissolve the yeast. Add the flour and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
   Look for The dough is smooth, elastic, and has doubled in volume after rising.
   Tip If the dough is too sticky, add a little extra flour, a tablespoon at a time.
2. 2Portion and Butter the Dough
   Punch down the risen dough and turn it out onto an oiled marble or clean countertop. Divide the dough into 12 equal portions. Roll each portion into a smooth ball. Using your fingertips, gently flatten each ball slightly and place 1 teaspoon of softened butter on top. Spread the butter evenly over the surface of each dough ball. Cover the balls with a clean towel and let them rest for 10 minutes.
   Look for The dough balls are smooth, buttered, and have rested for 10 minutes.
   Tip Keep the dough covered while resting to prevent a skin from forming.

After mixing and kneading, the dough should be smooth, elastic, and slightly tacky. It should have doubled in volume after about 1 hour of rising in a warm spot. The dough should smell yeasty and feel airy when pressed. Before moving on, punch it down gently and divide it into 12 equal pieces.

Shape and Rise

3. 3Shape the Açma Rings
   Working with one dough ball at a time, roll it into a thin long rectangle on the counter. Roll the rectangle tightly into a long rope, about 12 to 15 inches long. Twist the rope by rolling the ends in opposite directions — one end toward you and the other away from you. Bring the two ends together and pinch them firmly to form a circular ring. Place the shaped ring on a parchment-lined baking sheet. Repeat with the remaining dough balls, spacing them about 2 inches apart.
   Look for Each ring is neatly twisted and pinched shut into a circle.
   Tip Keep the ropes uniform in thickness for even baking.
4. 4Let the Shaped Rings Rise
   Cover the shaped rings loosely with a clean towel and let them rise in a warm place for 30 to 45 minutes, until they are puffy and slightly increased in size. While the rings rise, preheat the oven to 350°F (175°C).
   Look for The rings look puffy and airy, but not overly expanded.
   Tip A warm, draft-free spot helps the rings rise evenly.

Each dough ball should be smooth and evenly buttered. After resting, the balls should be soft and pliable. When rolled into ropes and twisted into rings, the dough should hold its shape without springing back. After the second rise, the rings should look puffy and slightly expanded, but not overly airy.

Glaze and Bake

5. 5Glaze and Top the Rings
   In a small bowl, whisk together the egg yolk, grape molasses, and milk until smooth. Brush the mixture generously over the top of each risen ring. Sprinkle sesame seeds over the glazed rings, using about 1/2 teaspoon per ring.
   Look for The rings are evenly coated with the glossy glaze and scattered with sesame seeds.
   Tip Brush gently to avoid deflating the dough.
6. 6Bake the Açma Rings
   Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, until the rings are deeply browned and sound hollow when tapped on the bottom. If the tops brown too quickly, loosely cover with foil for the last 5 minutes. The internal temperature of the dough should reach at least 190°F (88°C) for a fully baked bread.
   Look for The rings are golden brown, puffed, and fragrant.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake one sheet at a time on the middle rack for even heat.
7. 7Cool and Serve
   Remove the baking sheet from the oven and let the açma rings cool on the sheet for 5 minutes. Transfer them to a wire rack to cool slightly. Serve warm, pulling the rings apart to reveal the soft, buttery layers.
   Look for The rings are warm and pull apart into soft, fluffy strands.
   Tip Warm açma is best, but they are also delicious at room temperature.

The glaze should be brushed evenly, giving the rings a shiny, amber appearance. Sesame seeds should stick to the glaze. During baking, the rings will puff up and turn deep golden brown.

The kitchen will smell buttery and toasty. When done, the rings should sound hollow when tapped and have an internal temperature of at least 190°F (88°C).

Common mistakes

One common mistake is over-flouring the dough, which makes it dry and dense. Add flour gradually and stop when the dough is soft and slightly tacky. Another issue is not kneading enough; the dough should be smooth and elastic, which takes about 8 to 10 minutes.

When shaping, avoid rolling the rope too thin or too thick — a uniform thickness ensures even baking. Also, do not skip the resting time after buttering the balls; it relaxes the gluten, making them easier to roll.

How to tell it’s done

The açma rings are done when they are deeply browned and feel firm to the touch. To check, tap the bottom of a ring — it should sound hollow. An instant-read thermometer inserted into the center of a ring should read at least 190°F (88°C) for a fully baked bread.

The internal temperature of the egg glaze is not a concern because the rings are baked thoroughly. If the tops brown too quickly, cover loosely with foil and continue baking until the centers are cooked through.

• Egg dishes: 160°F (71°C) in the thickest part