- 1 egg
- 1 cup olive oil
- 1 cup warm milk
- 1 cup warm water
- 1 tablespoon fresh yeast
- 1 teaspoons salt
- 6 tablespoons granulated sugar
- 7 cups flour
- 4 tablespoons olive paste
- 100 grams (0.220 pounds) margarine
- 1 egg yolk
- 1 tablespoon sesame
- 1 tablespoon black sesame
These bagels are named “açma” in Turkish and it means “something that is spreaded” etc. It is a name of a kind of pastry which resembles bagel. The difference between acma and pogaca is simple: Acma has more fat. There are many types of this acma like cheese, potatoes, plain etc. And this recipe is based on olive. Honestly, olive is best for acma. I used olive paste but chopped or diced olives can be used too. You can have these bagels on your breakfast with some Turkish tea. Ummm, looks yummy.
A kneading pot
An oven tray
A pastry brush
A rolling pin
Pour the milk and water together into the pot.
Add the granulated sugar and fresh yeast. Wait for 10 minutes until the yeast dissolves.
Add the salt, olive oil and egg. Then add the flour little by little. Knead well until it is soft enough.
Cover the pot and set aside for an hour until it rises.
Take palm sized pieces from the dough and roll them on your palm.
Spread dough pieces by using the rolling pin. Butter and smear olive paste equally.
Do the same for the remaining dough and put them onto the oven tray with greased paper on it.
Set aside for an hour and after setting aside, preheat the oven to 180 °C (355 °F). Then egg wash all of them and sprinkle sesame and black sesame.
Bake until their tops turn brown.