Pastries and dough-based dishes
Açma, one of the soft classics of Turkish baking, is made by letting yeast dough rest for a long time, filling it with white cheese, and hand-twisting it. The twisting technique creates its layered appearance and takes patience and skill.
Knead the flour, yeast, warm milk, one egg, sugar, cooking oil, and salt into a soft dough. Cover with plastic wrap and let it rise for 45 minutes.
Keep the crumbled white cheese ready in a bowl.
Pinch off pieces of risen dough and fold each around some cheese by hand. To create a layered look, fold the edges over one another three times.
Brush the remaining egg over the pastries and sprinkle with sesame seeds. Bake in an oven preheated to 190°C / 375°F for 25 minutes, until golden brown on top.
Do not twist the dough too tightly; a tight twist can push the air out of the risen dough and make the pastries dense. Allergens: contains wheat (gluten), milk and dairy products (milk and white cheese), and eggs.
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