Açma

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Yuva instant dry yeast 11g

Serves 6
INGREDIENTS
For the dough:

500g flour
50g sugar
10g salt
50g margarine
11g Yuva Instant Yeast
340g warm water (38-40 C)
50g margarine, extra, softened to room temperature,
For the glaze:
1 egg, beaten
Nigella or sesame seeds
*For the best results, first bring the ingredients to room temperature.

PREPARATION
Mix all the dough ingredients in a large bowl and knead until smooth and as soft as your earlobe.
Roll walnut-sized pieces of the dough into balls.
Let them rest for 5 minutes.
Use your hand to make an indent on each bun. Spread a dessert spoon of margarine over each bun.
Roll the dough into a cylinder, twisting it so that it s shaped similar to a bagel.
Place the açma on an oiled tray.
Cover them with a damp cloth and leave at room temperature (28-30 C) until they expand, around one hour.
Brush with the beaten egg then sprinkle with the sesame or nigella seeds.
Bake in an oven preheated to 180-190 C for 15-20 minutes.

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