Açma, made from milk-and-egg yeasted dough, is one of the essential buns of breakfast tables with its soft texture coated generously in sesame seeds. This classic delight, hollow and puffed inside, is enjoyed with hot tea, both plain and with cheese.
Add the fresh yeast and sugar to the warm milk, cover, and wait 10 minutes for it to foam.
Add the egg, melted butter, and salt to the yeasted milk, then gradually add flour and knead into a soft dough that doesn't stick to your hands.
Cover the dough and let it rise in a warm place until doubled in size.
Pinch off round pieces of dough and arrange on the tray, cover, and let rest for another 20 minutes.
Brush the tops with egg yolk and sprinkle generously with sesame seeds; bake in a preheated 200-degree oven until golden brown. Note: if the oven is too hot, the outside may brown quickly while the inside stays doughy, so bake over medium heat.
Important: Cover the dough with a damp cloth during the second proof, or the surface can dry out and crack. Allergens: contains wheat (gluten), milk and dairy, egg, sesame. Caution: if the oven is too hot, the outside can brown quickly while the inside stays doughy — bake at medium heat.
Letting the açma rest a second short time after shaping gives it a more porous, softer crumb; don't forget to brush on plenty of egg yolk to help the sesame seeds stick.
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