Turkish Croissant (Açma)
Ingredients
- 500 gr. (1 lb. 2 oz.) strong white bread flour
- 1 tsp salt
- 1 tsp. dried yeast (fast action)
- 50 gr. (2 oz.) sugar
- 50 gr. (2 oz.) softened butter, cut into small
- pieces
- 40 ml. (1½ fl. oz.) sunflower oil
- 175 ml. (6 fl. oz.) milk
- 75 ml. (3 fl. oz.) water
- 75 gr. (3 oz.) softened butter, mashed with a fork
- 1 beaten egg yolk
- Sesame, poppy or nigella seeds
- This dough was made with the Panasonic breadmaker SD 253
- Prior to baking, preheat oven to 190 °C Line baking tray with parchment paper
Method
First, take the bread pan out of the machine.
Now place the dried yeast in the pan, cover it with the flour and add the salt and sugar. Next put in the small pieces of butter. Finally, gently pour over the sunflower oil, milk and water.
Put the bread pan back in the machine. Press select to choose the Basic type of dough. Now press option to choose Dough (2 hrs. 20 mins). Press Start.
When the dough making is complete, remove from the bread pan.
Knead the dough a little and form into a roll, then divide into 8 equal balls. Roll out each ball on a lightly floured surface until it is oval shaped, about 20 cm. (8") long. Spread with ⅛ of the softened butter using your fingertips.
Roll up into a long sausage shape, pressing it together gently as you roll. Make it longer by holding one end and spinning it gently round stretching it to about 25.5 cm. (10") long.
Now make into a ring, twisting the dough as you form it and bring the ends together. Squeeze the ends to secure into a circle. Repeat with the rest of the balls.
Place on baking sheets, lined with baking parchment, and with a good space between them, as they will continue to rise. Cover with lightly oiled cling film and leave to prove for about an hour.
When they are well risen, brush with lightly beaten egg yolk and sprinkle over sesame, poppy or nigella seeds.
Bake for about 20-25 minutes until golden brown.