Ka’ak are small yeast-leavened rings covered in sesame, freshly baked in Syrian street bakeries in the morning. Dipping the shaped dough in grape molasses gives the crust a sweet aroma and deep color. Portable and filling, they are a great addition to a child’s lunchbox.
Mix the lukewarm milk with the yeast and sugar and let stand for 5 minutes. Add the flour, salt, and cooking oil, then knead until smooth.
Cover the dough and let it rise in a warm place for 8 minutes, just until slightly puffed.
Divide the dough into eight pieces. Roll each into a thin rope and join the ends to form a ring.
Quickly dip each ring in the diluted grape molasses, immediately coat it with sesame seeds, and place it on a baking sheet.
Bake the rings in a preheated 200°C / 390°F oven for 12 minutes, until golden and crisp.
Dip the rings in the grape molasses mixture only briefly; leaving them in too long can make the crust too dark and bitter. Allergens: wheat (gluten), milk, and sesame.
Beslenme çantasına koyduğum gün eve gelir gelmez tekrar istedi. Pekmezli kabuk gerçekten güzel bir tat veriyor.
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