Acma

Ingredients for 1 servings:

• 3 eggs
• 200 ml milk, lukewarm
• 200 ml rapeseed oil
• 50 ml water, lukewarm
• 1 cube of yeast
• 1 tbsp salt
• 1 ½ tbsp sugar
• 700 g flour
• 1 tbsp cream
• some sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Turkish yeast pastries for 5 o’clock tea, makes 30 pieces

Separate 2 eggs. Place one whole egg and 2 egg whites in a large bowl. Mix the two remaining egg yolks in a cup with the tablespoon of cream, cover, and refrigerate; you’ll need these later for brushing. Mix the lukewarm milk, water, oil, salt, sugar, and yeast together in the bowl with the eggs and whisk well until the yeast has dissolved. Now add enough flour and knead well until you have a nice, soft dough. We say the dough should be as soft as your earlobe. Depending on the size of the eggs, the amount of flour may vary from my specified 700g. Now let this dough rise in a warm place until it has doubled in size. This usually takes me between 1 and 1.5 hours. Once the dough has risen, preheat the oven to 180°C (top/bottom heat). Knead the dough briefly again and divide it into 30 equal portions. Now form each portion into a knot or ring and place it on a baking sheet lined with parchment paper. Let the acma rest for another 10 minutes, then brush with the egg yolk and cream mixture and sprinkle with sesame seeds. Bake for about 20 minutes, until the acma are golden yellow. The acma are best enjoyed lukewarm. If you like, you can serve them with feta cheese, cucumber slices, and tomato slices. The cream isn’t absolutely necessary; it just adds a nice shine to the acma.