Kaak

Ingredients

• 400 g All-purpose flour
• 7 g Instant yeast
• 2 EL Sugar
• 1 TL Salt
• 200 ml Warm milk
• 50 ml Vegetable oil
• 1 EL Anise seeds
• 80 g Sesame seeds
• 1 Egg
• 1 EL Water

Instructions

1. In a large bowl, thoroughly mix the flour, instant yeast, sugar, and salt. Make a well in the center of the mixture.
2. Pour the warm milk and vegetable oil into the well and knead everything into a smooth dough until it no longer sticks to the sides of the bowl. This will take about 8-10 minutes.
3. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 60 minutes, or until its volume has doubled.
4. Gently degas the proofed dough and divide it into 12-15 equal pieces. Roll each piece into a 15-20 cm long strand and join the ends to form a ring with a hole in the middle.
5. In a shallow dish, mix the sesame seeds and anise seeds. Whisk the egg with 1 tablespoon of water. Brush the shaped dough rings with the beaten egg and then generously roll them in the sesame-anise mixture until well coated.
6. Place the Ka'ak on a baking sheet lined with parchment paper, arranging them with some space in between. Cover with a cloth and let them rest for another 20 minutes.
7. Preheat the oven to 200°C (400°F) top/bottom heat. Then, bake the Ka'ak for approximately 15-20 minutes, until they are golden brown and appear crispy.
8. Remove the baked Ka'ak from the oven and let them cool on a wire rack.

Nutrition