Golden Poppy Seed Açma: Soft Turkish Pastry Rings

Golden, buttery, and swirled with sweet poppy seed paste, these Turkish açma rings are the kind of pastry that disappears in minutes. The dough is soft and enriched with milk and oil, then stretched thin and rolled into spirals that bake up feather-light and flaky.

Each pull reveals delicate layers, lightly sweet and deeply satisfying. Perfect for breakfast, brunch, or an afternoon treat with tea or coffee.

Açma are traditional Turkish pastries, often enjoyed at breakfast or with afternoon tea. These rings are made from a supple, yeast-leavened dough that is coated in butter and oil, rested, then stretched paper-thin and rolled with a rich poppy seed filling.

The result is a tender, slightly chewy pastry with a beautiful spiral pattern and a golden, glossy crust. This recipe follows the classic method, using warm milk and water to create a soft dough that bakes into irresistible layers.

Ingredients

Why this recipe works

The combination of warm milk and water creates a tender crumb, while the oil and butter coating enriches the dough and keeps it moist.

The long rest allows the gluten to relax, making the dough easy to stretch thin without tearing. This is essential for achieving the paper-thin layers that define açma.

Poppy seed paste, or haşhaş ezmesi, provides a unique, nutty sweetness that pairs beautifully with the buttery dough.

The sugar in the filling not only sweetens but also helps create a slightly caramelized, aromatic swirl as the pastries bake. The spiral shape ensures every bite has a balance of dough and filling.

Notes and substitutions

Yellow poppy seed paste is available at Middle Eastern grocers or online. If unavailable, a store-bought poppy seed filling works well. The dough uses active dry yeast; if using instant yeast, no proofing is needed—just mix it with the flour.

A neutral oil like canola or sunflower is best for the dough and coating, as it won't overpower the delicate flavors. The egg wash gives the pastries their shiny, golden crust. For a richer color, brush with the egg yolk mixture just before baking.

• yellow poppy seed paste: Poppy seed filling (sold near baking supplies) or a homemade paste of ground poppy seeds, sugar, and a little milk or water.
• active dry yeast: Instant yeast: use 2 1/4 tsp instant yeast and skip the proofing step; mix directly into the flour.
• all-purpose flour: Bread flour for a chewier texture, but you may need a little extra water.
• oil: Melted butter or a neutral oil like canola or sunflower for the dough and coating.

Equipment

• Large mixing bowl
• Clean kitchen towel
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Bench scraper