Golden Poppy Seed Açma: Soft Turkish Pastry Rings Step-by-step instructions

Before you start

Before starting, measure all ingredients. Warm the milk and water to about 110°F (43°C)—warm to the touch but not hot. Let the yeast sit in the liquid for a few minutes until foamy.

Have a clean work surface and a rolling pin ready. Prepare the filling and egg wash in advance. Line a baking sheet with parchment paper.

Instructions

Dough and Filling

1. 1Make the Dough
   In a large bowl, combine the warm milk, warm water, egg white, sugar, salt, 1/2 cup oil, and yeast. Let sit for 5 minutes until the yeast is foamy. Add the flour and mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rest for 10 minutes.
   Look for The dough is soft, smooth, and slightly tacky but not sticky.
   Tip If the dough feels too sticky, add a little more flour, a tablespoon at a time.
2. 2Divide and Coat
   Divide the dough into 12 equal pieces and shape each into a ball. In a small bowl, mix the melted butter and 100 ml oil. Dip each dough ball into the butter-oil mixture, coating completely. Place the coated balls in a lightly oiled bowl, cover, and let rest for 30 minutes.
   Look for The balls are glossy and well coated; they will puff slightly as they rest.
   Tip Keep the balls covered to prevent a skin from forming.
3. 3Prepare the Filling
   In a small bowl, mix the poppy seed paste with the remaining 3 tbsp sugar until well combined. Set aside.
   Look for The filling is thick, spreadable, and slightly sweet.
   Tip If the paste is too thick, stir in a teaspoon of warm water.

The dough is soft, smooth, and elastic after kneading. The balls are evenly coated and have rested until slightly puffy. The filling is thick, spreadable, and sweet. The kitchen smells yeasty and buttery.

Shaping and Proofing

4. 4Shape the Açma
   On a lightly oiled surface, stretch one dough ball into a thin, wide rectangle (about 12 inches long). Spread a generous spoonful of the poppy seed filling over the dough. Roll it up tightly into a long rope. Then coil the rope into a spiral ring, tucking the end underneath. Repeat with the remaining dough balls.
   Look for Each ring is a neat spiral with visible layers.
   Tip Keep the dough covered while shaping to prevent drying.
5. 5Arrange and Proof
   Place the shaped açma rings on a parchment-lined baking sheet, leaving space between them. In a small bowl, whisk the egg yolk with the melted butter. Brush the tops of the rings with the egg yolk mixture. Cover loosely and let proof for 20 minutes.
   Look for The rings have puffed slightly and look glossy.
   Tip Don't skip the egg wash—it gives the golden, shiny crust.
6. 6Bake
   Preheat the oven to 350°F (180°C). Bake the açma for 20–25 minutes, until deeply golden brown and puffed. The internal temperature of the dough should reach 190°F (88°C) for fully baked bread.
   Look for The tops are deep golden, and the kitchen smells buttery.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even color.

The dough stretches into thin, translucent sheets without tearing. The spirals hold their shape and are neatly arranged on the tray.

After proofing, the rings have puffed noticeably and look glossy from the egg wash.

Baking and Finishing

7. 7Cool and Serve
   Remove from the oven and let cool on the pan for 5 minutes. Then transfer to a wire rack. Serve warm, pulling apart the layers to reveal the buttery, poppy seed swirls.
   Look for The açma are golden, fragrant, and slightly shiny.
   Tip These are best enjoyed the same day, warm or at room temperature.

The pastries are deeply golden, with visible spiral layers. The aroma is buttery and nutty. The tops are shiny, and the rings feel light when lifted. A toothpick inserted in the center comes out clean.

Common mistakes

One common mistake is not letting the dough rest long enough, which makes it hard to stretch thin. Be patient and allow the full 30 minutes.

Another is over-flouring the surface, which can make the dough tough and dry. Use oil instead of flour for stretching. Also, avoid overfilling the pastries, as the filling can leak out during baking.

How to tell it’s done

The açma are done when they are deeply golden brown on top and sound hollow when tapped on the bottom. The internal temperature of the dough should read 190°F (88°C) on an instant-read thermometer.

If the tops brown too quickly, tent loosely with foil and continue baking until the centers are fully set.

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