Fluffy Turkish Açma Pastry Rings with Rich Butter Tips, FAQ & printable recipe

Tips for success

For the softest açma, use bread flour or a mix of bread and all-purpose flour. The higher protein content gives a chewier, more tender crumb.

Make sure the milk and water are warm but not hot — too hot will kill the yeast. If the dough seems too sticky after adding all the flour, knead in a little extra flour a tablespoon at a time until it comes together.

When shaping, keep the work surface lightly oiled rather than floured to avoid drying out the dough. If the dough springs back when rolling, let it rest for a few minutes to relax the gluten.

For an extra glossy finish, brush the rings with the glaze twice — once before baking and once immediately after they come out of the oven. This gives them a beautiful shine.

Variations

• Sweet Version: For a sweeter twist, add 2 extra tablespoons of sugar to the dough and brush the baked rings with a honey syrup (1/2 cup honey mixed with 1/4 cup water, simmered for 2 minutes). Sprinkle with crushed pistachios.
• Savory Cheese Filling: Before shaping, flatten each dough ball and place a small cube of feta or mozzarella in the center. Fold the dough around the cheese and proceed with shaping. The cheese will melt during baking, creating a gooey center.
• Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour. The dough will be slightly denser but still soft. Add an extra tablespoon of water or milk if the dough feels dry.
• Sesame and Nigella Mix: Instead of only sesame seeds, use a mix of sesame seeds and nigella seeds for a more complex flavor. Sprinkle the seeds generously over the glaze before baking.

Storage and make-ahead

Fridge

Store baked açma in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 2 months.

Freezer

Freeze baked açma rings in a single layer on a baking sheet, then transfer to a zip-top bag.

Reheat

Reheat frozen or refrigerated açma in a 300°F (150°C) oven for 5 to 7 minutes until warm and soft. Do not microwave.

Store leftover açma rings in an airtight container at room temperature for up to 2 days. To keep them soft, place a slice of bread in the container — it will absorb excess moisture. Do not refrigerate, as that can dry them out. For longer storage, freeze the baked rings and reheat as needed.

The dough can be prepared the night before. After the first rise, punch it down, cover the bowl, and refrigerate overnight. The next day, let the dough come to room temperature for about 30 minutes before shaping.

The shaped rings can also be refrigerated for up to 12 hours before baking; let them come to room temperature and rise slightly before glazing and baking.

Serving ideas

Serve açma rings warm or at room temperature. They are delicious on their own, but also pair beautifully with Turkish tea or coffee. For a richer spread, offer butter, jam, honey, or clotted cream. The soft, buttery layers make them perfect for tearing and sharing at the table.

These pastries are best enjoyed the day they are made, when the texture is at its peak. If reheating, warm them in a 300°F (150°C) oven for 5 to 7 minutes to restore their softness.

Avoid microwaving, as it can make them tough. Açma rings also make a lovely gift — wrap them in a clean kitchen towel and present them in a basket.

Frequently asked questions

Recipe card

Fluffy Turkish Açma Pastry Rings with Rich Butter

Prep 30 minCook 25 minRest 1 h 30 minTotal 2 h 25 minServes 12

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1 egg white
• 4 tbsp sugar
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 packet instant yeast (about 2 1/4 tsp)
• 5 cups all-purpose flour
• 12 tsp softened butter (about 1/2 cup)
• 1 egg yolk
• 1 tsp grape molasses
• 1 tsp milk
• 2 tbsp sesame seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

7 g

Carbohydrates

45 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.