Pillowy Turkish Acma with Butter and Mahlab
Impossibly soft, ring-shaped Turkish breakfast rolls with a delicate sweetness and an intoxicating aroma from mahlab, a cherry kernel spice unique to Middle Eastern baking. The enriched dough is twisted into elegant rings, brushed with an egg wash that bakes to a glossy mahogany sheen, and finished with a light dusting of sesame and nigella seeds. Warm from the oven, these tender rolls practically dissolve on the tongue.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 1 teaspoon salt
+ 14 more ingredients
Instructions
In a large bowl, whisk together the flour, yeast, sugar, salt, and mahlab.
In a separate bowl, combine the warm milk, 1 egg, melted butter, yogurt, and vegetable oil. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough is very smooth, soft, and slightly tacky but not sticky.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled.
Punch down the dough and divide into 10 equal pieces. Roll each piece into a rope about 14 inches long.
Twist each rope loosely, then form it into a ring, pinching the ends together firmly.
Place the rings on parchment-lined baking sheets, spacing them 2 inches apart. Cover and let rise for 30 minutes until puffy.
Preheat the oven to 375°F (190°C).
Whisk together the egg yolk, milk, and honey for the egg wash. Brush each roll generously, making sure to get into the crevices of the twists.
Sprinkle with sesame seeds and nigella seeds.
Bake for 16-18 minutes until the tops are a deep, glossy golden brown.
Transfer to a wire rack. Serve warm with butter and your favorite jam.
Nutrition Estimate
Per serving • Estimated by Blinner AI