Açma, made by shaping yeasted dough kneaded with milk, egg and plenty of butter into a triangular form and baking it, is a beloved pastry on breakfast tables for its soft texture. It's recommended to be enjoyed with hot tea.
Dissolve the yeast in lukewarm milk, add the sugar, egg, and flour, and knead; finally add the melted butter and combine into a smooth dough.
Cover the dough and let it rest in a warm place until it doubles in size.
Divide the dough into small pieces, shape into triangular açma rolls, and arrange them on a baking sheet with space between them.
Important: before baking the açma, let them rise a second time for 20 minutes. Brush with egg yolk and sprinkle with nigella seeds, then bake in a preheated oven until golden on top.
Important: Don't bake the dough without a second proofing, as the puffiness of the openings depends on this resting time. Allergen: contains wheat flour (gluten), egg, and dairy products. Note: If the oven is too hot, the outside and inside can darken unevenly before fully cooking, so use the middle rack.
If you brush an extra layer of egg yolk over the shaped açma before baking, you get a glossy crust. Shaping the dough without squeezing it too much in your hands also helps preserve its soft texture.
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