Açma is a Turkish breakfast bun made with an enriched yeast dough containing milk and egg. Coated generously with sesame seeds, these soft, hollow buns are a breakfast favorite and can be enjoyed plain or with cheese alongside hot tea.
Add the fresh yeast and sugar to the warm milk. Cover and let it sit for 10 minutes, until foamy.
Add the egg, melted butter and salt to the yeast mixture. Gradually add the flour and knead until you have a soft dough that does not stick to your hands.
Cover the dough and let it rise in a warm place until doubled in size.
Pinch off round portions of dough and arrange them on a baking sheet. Cover and let them rest for another 20 minutes.
Brush the tops with egg yolk and sprinkle generously with sesame seeds. Bake in an oven preheated to 200°C / 390°F until golden brown. If the oven is too hot, the outside may brown before the inside cooks through; bake at moderate heat.
Cover the dough with a damp cloth during its second rise so the surface does not dry out and crack. Allergens: contains wheat (gluten), milk and dairy products, eggs, and sesame. If the oven is too hot, the outside may brown before the inside cooks through; bake at moderate heat.
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