Turkish-Style Achma

Warm the milk and water to 35–38 °C. In a large bowl, combine them with the dry yeast and sugar and leave for 10 minutes to let the yeast activate.

Separate the egg white from the yolk: add the white to the yeast mixture, and cover the yolk and set it aside for brushing later. Pour in the oil, add the salt, and gradually work in the flour. Knead a soft dough that barely sticks to your hands, 8–10 minutes. Cover the bowl and leave the dough in a warm place for 60 minutes, until it roughly doubles in size.

Melt the butter and let it cool slightly. Knock back the dough, divide it into 8 equal pieces and shape into balls. Flatten each ball into an oval sheet, brush with butter, roll it up into a long rope, twist the rope, then join the ends to form a ring.

Place the rings on a parchment-lined baking sheet, cover with a towel and leave for 15 minutes for a second rise.

Brush the achma with the reserved egg yolk and sprinkle with sesame seeds.

Bake in a preheated 180 °C oven for 25–30 minutes, until the rings are puffed up and golden. Serve warm.