Achma - Sweet and Savory
Twisted spiral bagels (achma) made from thin buttered dough rounds rolled with chopped olives, brushed with egg yolk and molasses and baked until golden.
Ingredients
| 400 g | flour | |
| 115 ml | warm water | |
| 115 ml | warm milk | |
| 7 g | dry active or instant yeast | |
| 1 tbsp | 15 ml | white sugar |
| 1 | eggs | |
| 20 ml | olive oil | |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | molasses |
| 75 g | butter (room temperature) | |
| — | chopped olives | |
| — | egg yolks and molasses (for brushing) |
Instructions
Ingredient note: 75 g butter (room temperature).
Step 3 Add some oil to the kneading surface, place the dough in the middle and start pushing it with your hands to form a nice even layer of 45×50 cm. Add some butter on the flattened dough. The risen dough is divided into 20 equal pieces.
- From each one a thin flatbread is rolled out, which is brushed with the soft cow's butter.
- A handful of chopped olives is distributed on top.
- The flatbread is rolled up into a roll, stretching it lightly sideways.
- The roll is twisted into a spiral, after which the two ends are joined together.
- Bagels are obtained.
Step 4 Place the bagels on a tray with baking paper, cover them with a towel and allow them to rise 15 minutes before baking.
Step 5 Mix the egg yolks with molasses and brush the bagels and bake them in the preheated oven at 180C for 30 minutes until they are brown on top.
Step 6 Take them out on a cooling rack and coat the top with some butter until they are hot. Let them cool down and place them in an airtight container.