Turkish Açma

Method

1. 1

   Wake the yeast

   Stir the warm milk, yeast and sugar together in a large bowl. Leave for 8 to 10 minutes, until the top is foamy.

2. 2

   Mix the dough

   Whisk in the whole egg, the spare egg white and the olive oil. Keep the yolk for the glaze. Add the flour and salt and mix to a shaggy dough, about 3 minutes.

3. 3

   Knead

   Knead on a lightly floured worktop for 8 to 10 minutes, until smooth, springy and a little tacky. Go easy on extra flour, as a soft dough bakes softer.

4. 4

   First rise

   Put the dough in a lightly oiled bowl, cover and leave somewhere warm for 60 to 75 minutes, until doubled in size.

5. 5

   Divide

   Knock the air out and cut the dough into 8 equal pieces, about 110 g each. Cover and let them relax for 10 minutes so they roll out easily.

6. 6

   Butter the strips

   Roll each piece into a rope about 35 cm long, then flatten it into a strip about 5 cm wide. Spread each strip with an eighth of the soft butter.

7. 7

   Roll and twist

   Roll each strip up from one long side into a thin, buttery rope. Twist it 3 or 4 times, like wringing out a tea towel.

8. 8

   Make the rings

   Bring the two ends together to make a ring about 10 cm across. Pinch the join firmly and tuck it underneath. Space the rings out on 2 lined baking trays.

9. 9

   Second rise and preheat

   Cover loosely and leave for 30 to 40 minutes, until puffy and soft. While they rise, heat the oven to 190°C (170°C fan).

10. 10

    Glaze

    Beat the saved yolk with 1 tbsp milk. Brush it gently over the rings and scatter with the sesame seeds.

11. 11

    Bake

    Bake for 18 to 22 minutes, swapping the trays halfway, until deep golden on top and underneath.

12. 12

    Cool a little

    Move the rings to a wire rack and leave for 10 minutes. They are at their best still warm.

Tips

• If the yeast hasn't foamed after 10 minutes, start again with fresh yeast, or the rings won't rise.
• The butter needs to be really soft, like mayonnaise, so it spreads without tearing the dough.
• Don't rush the second rise. Under-risen rings bake up tight and dense.
• Brush the glaze on lightly so you don't knock the air out of the risen dough.

Swaps

• Use sunflower oil instead of olive oil for a milder flavour.
• Swap the sesame for nigella seeds, or use half of each.
• For a sweet version, sprinkle a little sugar over the butter before rolling the strips up.

Storing

Keep cooled rings in an airtight container for up to 2 days and warm them in a low oven for 5 minutes before eating.