Acma

Ingredients for 1 servings:

• 200 ml milk, lukewarm
• 200 ml water, lukewarm
• 200 ml oil
• 1 egg(s)
• 4 tbsp sugar
• 1 tsp salt
• 42 g yeast, fresh
• 1 kg flour
• 60 g butter, melted
• some sesame
• some black cumin
• 1 egg(s), for brushing
• some milk, for brushing

Instructions

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

filled or without

Knead the dough from the ingredients (milk and flour), cover, and let it rise until doubled in size. In the meantime, melt the butter and prepare the fillings (e.g. see recipe: http://www.chefkoch.de/rezepte/1936071315218827/Pogca-mit-Hack-und-oder-Spinat-Schafskaesefuellung.html). Other possible fillings are cream cheese and diced ham. Form the dough into a ball about 5 cm in diameter and press the ball flat on a work surface. Brush the melted butter over it and add a heaped tablespoon of filling, seal, and place on a baking sheet. The acma are also delicious without the filling. Once the dough is processed, whisk the egg with the milk and brush over the acma. Sprinkle with sesame seeds and black cumin and bake at 180 degrees Celsius for about 20 minutes. Remove from the oven and cover with a kitchen towel. Makes about 2 baking trays, sometimes a little more.