Acma (Achma)

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 (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

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 wooden spoon 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 (dough should be thick and slightly sticky). Begin with pouring 3 1/2 cups of flour, and add 1/2 cups each time if I need more flour.

Then cover the bowl. Wait until the dough rises and doubled in volume. Grease the pan or use baking sheets. Put the remaining (1/3 cups) oil into a plate. Flour or grease your hand 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

Number of Servings: 20

Recipe submitted by SparkPeople user DANALEIGH1.