Acma

Ingredients for 1 servings:

• 1 kg wheat flour
• 300 g natural yogurt
• 2 tsp, levelled vanilla sugar
• 2 tsp, leveled salt
• 1 packet of baking powder
• 2 eggs
• 2 egg whites (egg yolk is used for brushing)
• 300 ml milk, lukewarm
• 100 ml oil, neutral
• 1 cube of fresh yeast
• Oil for the work surface
• 2 egg yolks
• 3 tbsp milk
• Black cumin
• sesame

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

soft rolls without filling

Mix the egg yolks of two eggs with three tablespoons of milk and set aside. Add the two egg whites to the dough. Put the flour in a sufficiently large bowl, add the yeast and all the other ingredients, and knead vigorously. It’s a very sticky mixture; you can put a little oil on your palms or let the food processor do the work, but I think it’s part of the process and use your hands instead. Once everything is well mixed, shape the dough into a ball with oiled hands, cover, and let rise in a warm place for about one hour. Then knead the dough thoroughly again on an oiled work surface (no flour), divide it into 60-80 gram pieces, and roll them into long sausages. Roll each end in opposite directions and shape them into small pretzels. (You can let your imagination run wild and braid the rolls, for example, or shape them into regular rolls, as you prefer.) Fold the ends under if possible and let them rise again on the baking sheet for 15-30 minutes. Just before baking, brush them with the egg yolk and milk mixture and sprinkle with sesame or caraway seeds. Then bake in a preheated oven at 200-220°C (top/bottom heat) for about 20 minutes until golden brown. These rolls are very fluffy and not at all dry. I got the recipe from my mother-in-law in Gaziantep, Türkiye.