Prep 20 mins
Cook 25 mins
These make a lovely breakfast treat or a great snack at any time of day! You can alter them by filling them with cream cheese and raisins, or (my favourite) chocolate! MmmM! Adapted from a recipe from Binnurs Turkish Cookbook. Preparation time does not the 2 hours for proofing.
- 7 g instant yeast
- 1⁄2 cup lukewarm milk
- 1⁄4 cup lukewarm water
- 2 1⁄2 tablespoons sugar
- 1⁄2 cup olive oil
- 2 cups flour
- 1⁄2 teaspoon salt
For the glaze
- 1 egg white, lightly beaten
- sesame seeds
- Mix the yeast with warm water in a large bowl. Stir well so the yeast dissolves, then add the sugar, milk and sunflower oil. Stir until the sugar dissolves.
- Add flour and salt slowly and knead. Place the dough in a large bowl, cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to double its size.
- Take a small sized ball from the dough and make it longer by rolling between your palms. Then close up the ends to make a ring shape. Brush egg whites and sprinkle sesame seeds on top.
- Preheat the oven to 400°F Place parchment paper on an oven tray and arrange the Acma on it. Bake for 10 minutes, then turn the heat to down 375 F then bake 15 more minutes until the tops take a golden colour.
this is the exact recipe from Binnur's Turkish Cookbook...the best site for turkish recipes!
After trying and liking acma in Istanbul, I followed this recipe but something is off -- you have to add more flour, maybe twice as much to get the right consistency. Also, the directions say sunflower oil while the ingredients list says olive oil. I used canola and it was fine. I would say perhaps this recipe is pulled from the cookbook the other reviewer mentioned, but if you add extra flour and don't use olive oil (why use such flavorful oil, anyway?) it's got a nice texture and flavor in the end.