Kaak (Ka’ak) is so much fun to make. Our friend Cynthia shared her great aunt’s recipe for this Lebanese “street food.” It has a unique undertone from the subtle addition of spices, including mahlab (mah-lab), which is ground cherry pits. If you cannot find it in a Mediterranean market, it is easy to order online.
Learning about this bread has been a delight. In fact, when traveling from the airport to my hotel in Sydney, Australia, I fell into conversation with my taxi driver, who told me that his mother filled their Ka’ak with flavorful fillings such as chopped dates or nut paste. Now I am eager to make that version, too.
Kaak (Ka’ak) Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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Proof yeast: Confirm water temperature with an instant-read thermometer. Swirl water, sugar, and yeast together in the bowl of a heavy-duty free-standing mixer; rest until foamy (~5 minutes). Meanwhile… | Warm sugar water helps activate the yeast, but over 120°F risks killing it. |
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In a 1-quart tri-ply saucepan over medium heat, melt the butter. Remove from heat and whisk in the milk to cool the butter. Confirm the mixture is less than 110°F before pouring it into the yeast mixture. | Raw (unpasteurized) milk inhibits yeast. Hot butter kills yeast. |
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Place the mixer bowl on a scale; weigh in the flour and sprinkle with remaining ingredients. With dough hook in hand, give 10-15 big stirs to jump-start the mixing. Attach the hook; mix on the lowest level for 4 minutes. Pause as needed to push the dough towards the hook to keep engaged. | Weighing flour produces consistent results. Bread flour is high in structure building gluten; salt tightens that gluten. |
| With the silicone spatula, release the dough from the hook, dropping the dough back into the bowl. Shape into a neat ball and cover with plastic wrap. Proof at room temperature (70-75°F) until doubled in volume (2-3 hours). | ||
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Line or evenly coat 3 half sheet pans; set aside. Place oven rack just below center. Preheat to 350°F Convection (verify with an oven thermometer). | Higher than 350°F risks burning the rich crust. Internal oven thermostats are often improperly calibrated. |
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Shaping: Snip off 1-inch diameter balls of dough. With fingertips, lightly roll each into a ½-inch diameter rope, 6 inches long with tapered tips. Fold in half and twist. Pinch tips together and turn under to prevent untwisting. Alternatively, shape each into a wreath, overlapping tips by 1 inch; gently pressing to seal. In either case, space 1 inch apart on sheet pans (24 pieces per sheet). | Using excess flour at this stage can interfere with shaping. Dough tightens with handling. Working with small pieces allows quick shaping with minimal handling while the dough is still relaxed. |
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Egg wash: In a small bowl, whisk egg and milk together until loose and frothy; brush thoroughly over each twist/wreath. Sprinkle sesame seeds on top. Bake 1 sheet at a time until amber (15-18 minutes). Cool thoroughly before bagging. |
An egg wash gives the baked crust a lovely sheen.
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Additional Testing Notes: 1/3 cup room temperature mild olive oil may be substituted for the butter; the resulting dough will be a little sticky. For a heavier spiced version of the bread, use 1/2 teaspoon each anise and mahlab, and 1/4 teaspoon each nutmeg, and cardamom.
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