Golden Poppy Seed Açma: Soft Turkish Pastry Rings Tips, FAQ & printable recipe

Tips for success

For the flakiest layers, keep the dough well oiled and stretch it as thin as possible without tearing.

If the dough springs back, let it rest a few more minutes. Use a light touch when rolling and coiling to preserve the distinct layers.

The poppy seed filling can be made ahead and stored in the refrigerator. If it's too thick to spread, warm it slightly or stir in a teaspoon of milk.

For a more intense flavor, toast the poppy seeds before grinding them into a paste.

Variations

• Cinnamon-Sugar: Replace the poppy seed paste with a mixture of 1/2 cup sugar and 1 tbsp ground cinnamon. Brush the baked rings with melted butter and sprinkle with extra cinnamon sugar.
• Sesame Seed: After brushing with egg wash, sprinkle the rings with sesame seeds before baking. The seeds add a nutty crunch and visual appeal.
• Chocolate Swirl: Spread a thin layer of chocolate-hazelnut spread over the dough instead of poppy paste. Reduce the sugar in the filling to 1 tbsp, as the spread is already sweet.
• Savory Cheese: Omit the sugar and poppy paste. Fill the dough with crumbled feta and chopped parsley. Brush with egg wash and bake as directed. Serve warm.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 300°F (150°C) for 5 minutes.

Freezer

Freeze baked açma in a single layer, then transfer to a freezer bag. Thaw at room temperature and reheat in a 300°F (150°C) oven for 5 minutes.

Reheat

Reheat in a 300°F (150°C) oven for 5-8 minutes until warm and crisp. Avoid microwaving, as it makes the pastry soggy.

Store leftover açma in an airtight container at room temperature for up to 2 days. To refresh, warm in a 300°F (150°C) oven for 5-8 minutes. They are best eaten fresh, but they can also be frozen.

The dough can be prepared through step 3 and refrigerated overnight. Let it come to room temperature and proceed with shaping.

The shaped, unbaked rings can also be frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding a few extra minutes.

Serving ideas

Serve the açma warm or at room temperature. They are wonderful on their own, but a dollop of thick yogurt or a drizzle of honey complements the poppy seed filling nicely.

For breakfast, pair with a soft-boiled egg and a glass of Turkish tea.

These pastries are also excellent for brunch spreads or as a snack with coffee. The spiral shape makes them easy to pull apart and share. If serving later, reheat briefly to restore the flaky texture and warm aroma.

Frequently asked questions

Recipe card

Golden Poppy Seed Açma: Soft Turkish Pastry Rings

Prep 45 minCook 25 minRest 50 minTotal 2 hServes 12

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1 egg white
• 4 tbsp sugar
• 1 tsp salt
• 1/2 cup oil
• 1 packet active dry yeast (2 1/4 tsp)
• 5 cups all-purpose flour
• 100 g unsalted butter, melted
• 100 ml oil
• 1 cup yellow poppy seed paste (haşhaş ezmesi)
• 3 tbsp sugar
• 1 egg yolk
• 2 tbsp unsalted butter, melted

Instructions

1. 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.
2. 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.
3. In a small bowl, mix the poppy seed paste with the remaining 3 tbsp sugar until well combined. Set aside.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

45 g

Fat

24 g

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