Olive Acma

Soft, yeasted Turkish acma rings filled with a black olive paste. Perfect for a breakfast spread or with tea, and they stay soft the next day.

Ingredients

• 500 g all-purpose flour
• 150 g lukewarm whole milk
• 100 g lukewarm water
• 110 g margarine, at room temperature
• 30 g (2 tbsp) sunflower oil
• 30 g (2 tbsp) sugar
• 75 g egg (1 1/2 eggs; the half reserved for brushing)
• 10 g dry yeast
• 8 g (1 1/2 tsp) salt
• 150 g black olives, pitted

Instructions

1. 1

   Mix the yeast with the milk, water and sugar and let it foam for 5 minutes.

2. 2

   Add the flour and salt, then one egg, 60 g of the margarine and the sunflower oil, and knead for 10 minutes into a soft, silky dough. Cover and let rise for 1 hour (rising time not included in total time).

3. 3

   Pit the olives and chop them very finely with a knife or food processor into a paste.

4. 4

   Divide the dough into 12 pieces and roll each into a thin rectangle about 30 cm long.

5. 5

   Spread the remaining 50 g margarine thinly over the dough, then the olive paste. Roll up from the long side, twist the roll and bring the ends together into a ring.

6. 6

   Place on a lined baking tray, let rest for 20 more minutes, then brush with the remaining beaten half egg.

7. 7

   Bake in a preheated 180 °C oven for 20-25 minutes until golden on top.

Nutrition

Per serving