Savory açma, made from soft, layered yeasted dough, is a breakfast-table essential with black cumin seeds sprinkled on top. It's at its most delicious when served warm.
Add the fresh yeast and sugar to lukewarm milk, cover and let it foam for 10 minutes.
Add flour, melted butter, egg and salt to the leavened milk and knead until you get 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 small pieces of dough, shape into round buns and arrange on the tray; cover and let rest for 15 more minutes.
Brush with egg yolk and sprinkle with nigella seeds; bake in a preheated 190-degree oven until golden brown on top.
Important: Let the dough rest in a warm, draft-free place so it rises properly, or the pastries won't puff up as they should. Allergen: contains wheat (gluten), dairy, and egg.
If you rest the açma for another 15 minutes after shaping it and before putting it in the oven, its texture comes out even softer and more layered.
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