🥯 Açma

Name: Açma
Total time: 150 min
Yield: 8
Cuisine: Turkey
Ingredients: 500 g plain flour; 7 g dried yeast; 250 ml lukewarm water; 100 g butter, melted; 1 egg, plus 1 yolk to brush; 1 tbsp sugar; 1 tsp salt

Origin: Turkey

330kcal

per serving · 100 g

330kcal

per 100 g

7 gProtein7 g / 100 g

14 gFat14 g / 100 g

44 gCarbs44 g / 100 g

Açma is a soft Turkish bread ring sold in bakeries and by street vendors for breakfast. The yeasted dough is enriched with butter and egg, rolled into a rope, twisted into a ring and brushed with egg before baking, so it comes out golden outside and fluffy, slightly flaky and buttery inside. It is eaten warm on its own or with tea, olives and white cheese.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter, egg

Contains glutenbecause of: flour

Contains dairybecause of: butter

Not keto44 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

flourbutteryeastegg

Recipe

8 servings150 min

Ingredients

500 g plain flour
7 g dried yeast
250 ml lukewarm water
100 g butter, melted
1 egg, plus 1 yolk to brush
1 tbsp sugar
1 tsp salt

Method

Mix the flour, yeast, sugar and salt, then add the water, melted butter and egg and knead into a soft, smooth dough.
Cover and leave to rise for about 1 hour until doubled.
Divide into 8 pieces, roll each into a long rope, twist it and join the ends into a ring.
Place on a lined tray, cover and leave to rise for 30 minutes, then brush with the egg yolk.
Bake at 190 °C for 20–25 minutes until golden.

How to make it lighter

One açma is a full breakfast portion — pair it with tomatoes, cucumber and olives instead of a second pastry.
Reduce the butter in the dough to 70 g; the rings stay soft but are a little lighter.
Skip spreads such as jam or chocolate cream on top.

History

Açma is a staple of Turkish bakery culture, sold alongside simit and poğaça in bakeries and street stalls, especially in Istanbul and other big cities. Its exact origins are not well documented, but it is now one of the most common grab-and-go breakfasts in Turkey.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →