Ingredients

• 500 g bread flour
• 250 ml warm milk
• 7 g active dry yeast
• 60 g sugar
• 2 piece eggs
• 80 g butter
• 8 g salt
• 1 tsp vanilla extract
• 1 piece egg
• 2 tbsp sesame seeds

Instructions

1. Activate the yeast

   Dissolve the yeast in warm milk (37°C) with 1 tbsp sugar for 5-7 minutes until frothy and doubled in size. The mixture should smell yeasty and have a thick foam on top. Do not use hot milk as it will kill the yeast.

2. Mix the dough

   In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture, 1 beaten egg, melted butter, and vanilla extract. Mix on low speed for 2-3 minutes until a shaggy dough forms. Do not overmix at this stage.

3. Knead the dough

   Knead the dough by hand on a lightly floured surface for 8-10 minutes until smooth, elastic, and slightly tacky to touch. The dough should spring back when poked gently. Do not add too much flour as this will make the açma dense.

4. First rise

   Place the dough in a greased bowl, cover with damp cloth, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will collapse.

5. Shape the açma

   Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20cm rope, then braid 3 ropes together to form each açma. Place on parchment-lined baking sheets, spacing 5cm apart. Do not stretch the dough too thin while rolling.

6. Second rise

   Cover the shaped açma with a damp towel and let rise for 30-40 minutes until puffy and increased in size by half. They should feel light when gently touched. Do not let them rise too long or they will lose their shape.

7. Bake the açma

   Preheat oven to 180°C. Brush each açma with beaten egg and sprinkle with sesame seeds. Bake for 18-22 minutes until golden brown and hollow-sounding when tapped. The internal temperature should reach 88°C. Do not overbake or they will become dry.

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