I'd like to start with a question: Do you like bagels? If you do, try to cook a Turkish style bagel, namely Acma (it is read as "achma"). Actually, acma is a little bit different from a bagel but I think bagel is the most appropriate word that can describe acma. My mom bakes acma so nice that every time she has guests, acma is one of the most popular foods among the guests :) Now, I'm living far far away from my mom, so it is time to bake acma by myself.
My first try was not that good because I make the dough wait too long :( But every bad experience teaches you something good. So, my second try was good and tastes almost like my mom's acma :) My guests also like it, and now they always ask me to bake some acma when I invite them to my house. Here is the recipe:
Ingredients:
1 1/2 cup warm-hot milk
1 1/2 tbs dry baking yeast
1/2 cup warm water
1/2 cups sugar
1 cup vegetable oil (I prefer canola oil) (2/3 cups for dough)
1 egg (separate yolk from the white)
1 tea spoon salt
4-6 cups of all purpose (or bread) flour
1 tbs oil
2 tbs black cumin
Method:
Pour warm-hot water into a large bowl. The water should be between hot that when you put your fingers you should be able to bear with it. Add the sugar and yeast and stir it with your fingers or with a spoon that is made of wood for just 5-6 seconds. Wait for about 5-6 minutes. during this time the yeast will grow. Add the milk, white of the egg, 2/3 cups of oil and salt, and mix them. Then add some flour until your fingers can separate from the dough. But still some of the dough should remain on your finger. I mean the dough should be thick but it still needs to be sticky. This is the thickness that we want. I don't give the exact measurement because the amount of flour that is enough for our dough changes with the brand of the flour. But I usually begin with pouring 3 1/2 cups of flour, and add 1/2 cups each time if I need more flour. You should use your fingers to feel the correct thickness.
Then cover the bowl with a damp kitchen towel or with the bowl's cover if it has :) Wait until the dough rises and doubled in volume. Grease the pan or use baking shhets. Put the remaining (1/3 cups) oil into a plate. Grease your hand with this oil and take some dough that is as big as your hand. Make a long cylindrical dough like you are making a bagel. Then twist this cylindrical dough and wrap it around your hand until the two sides mashed. Put it on the pan. Do the same procedure until you use the entire dough.
Now mix the yolk of the egg and 1 tbs oil and brush acmas with these mixture. Be generous and brush all the surface of acmas that is seen from outside. Sprinkle black cumins or sesame seeds and bake them in a prehetaed oven. The temperature should be 380F~400F. When the tops become brownish take acmas out oven and let them cool. That's it, enjoy!
Then cover the bowl with a damp kitchen towel or with the bowl's cover if it has :) Wait until the dough rises and doubled in volume. Grease the pan or use baking shhets. Put the remaining (1/3 cups) oil into a plate. Grease your hand with this oil and take some dough that is as big as your hand. Make a long cylindrical dough like you are making a bagel. Then twist this cylindrical dough and wrap it around your hand until the two sides mashed. Put it on the pan. Do the same procedure until you use the entire dough.
Now mix the yolk of the egg and 1 tbs oil and brush acmas with these mixture. Be generous and brush all the surface of acmas that is seen from outside. Sprinkle black cumins or sesame seeds and bake them in a prehetaed oven. The temperature should be 380F~400F. When the tops become brownish take acmas out oven and let them cool. That's it, enjoy!
