How to make
Dissolve the yeast with some of the sugar in the slightly warmed water. Let it activate.
Pour the milk, the oil and the slightly beaten egg whites from the two eggs into the activated yeast. Save the yolks for the topping at the end.
To the mixture, add 3 tbsp. of sugar and if you want it sweeter, add more. You can also make savory Achma by reducing the sugar and adding more salt, as well as cheese or cottage cheese filling.
Sift the flour into the mixture and knead a smooth, soft and elastic dough. Add flour until it stops sticking, but be careful not to make the dough hard.
Let it rest for 15 minutes and tear and form twisted strips from it. Twist them two by two and join the ends, making a bagel. Arrange them at a little distance apart in a rectangular baking pan. I made 5 bagels, and the baking pan measures 15x10″ (38x26 cm). They will stick together when they rise, but that's the purpose so they can be filled afterwards.
Spread with oil and leave it in a warm place to rise for about an hour, then let the oven heat up to 370°F (190°C) without a fan, with the upper and lower heating resistors on. Position the grid one position below the middle.
Beat the yolks of the two large eggs together with 2-3 tbsp. oil and about 2 full spoons of sugar, in case your Achma is sweet. Pour 80 ml of milk and coat the puffy Achma generously with this mixture. They need to be well soaked. Pour the rest of the liquid on top. Sprinkle the bread with sesame seeds and poppy seeds.
Place the Turkish bread in the preheated oven and bake for about 25 minutes or until a nice golden brown color is obtained.
Enjoy your meal!
