Kaak bi Haleeb or Soft Milky Buns


This month in Mena's Cooking Club, I am travelling to Lebanon our host Sarah choose this recipe.

The Lebanese, take kaak for granted, it belongs to daily life. Kaak is not a supermarket type of bread; it is street food,.

There is early morning kaak - crunchy sticks sprinkled with sesame - served with coffee and there is afternoon kaak - a round pouch-like puff with a handle - generally sold by peddlers on motorbikes . There are also the feast days kaak or dainty little cakes filled with dates, walnuts or pistachios also known as Maamoul.

Ingredients


2.1/2 Cups All Purpose Flour
1/2 Cup Milk - Warm
1/2 Cup Water - Warm
3 Tablespoons Butter
3 Tablespoons Sugar
2 Teaspoon Instant Yeast

1 Egg - beaten for brushing
2 Tablespoons Sesame seeds

Method



Warm the milk in saucepan and leave the butter to melt in it. Stir the sugar in and dilute it.  Let is cool slightly.  Add the yeast and stir until combined.
Place the flour in bowl, add the milk mixture.  Combine all the ingredients together. Transfer the dough onto a work surface and fold and stretch it with your hands to get lots of air in. As it starts to come together it will come clearly off the work surface. This should take you about 10 minutes. Alternatively you can knead it in a machine for about the same amount of time.  


Form the dough into a ball and place it in a oiled bowl, cover with a cling film.

Leave to rest for an hour or two in draft-free place. The dough is ready when it has doubled in size.


Divide the dough into 20 pieces of equal size. Roll each of the pieces into a sausage-like shape and bring both ends together and pinch to achieve a ring
.
Place each of these rings, on an well oiled oven tray lined.

Leave the rings to prove for about 30 minutes. They should again puff and double in size. Brush them with egg wash and sprinkle sesame seeds.

Pre-heat the oven to 180°C and place the baking tray in the middle shelf. 

Depending on your oven kaak should bake in about 15 minutes. 

The tops are then a golden brown colour and the dough firm and spring-like to the touch.

Turn out onto a wire rack. Leave to cool.


Labels: Breads, Continental Cuisine, Mena Cooking Club

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sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

4 comments:

  1. these look so pretty like little handbags with those handles! are these ka'ak soft and bread-like?

    ReplyDelete
  2. G'day Sneha and thanks you for participating in this month's MENA Lebanon Cuisine that I am helping out while Noor is rediscovering! These look great and wish I could try!
    Cheers! Joanne Pinned

    ReplyDelete
  3. G'day Sneha and thanks you for participating in this month's MENA Lebanon Cuisine that I am helping out while Noor is rediscovering! These look great and wish I could try!
    Cheers! Joanne Pinned

    ReplyDelete