A common sight on Jordanian breakfast tables, ka'ak bi halib is made by rolling a milk-enriched, mahlab-scented dough into thin ropes, joining them into rings, and coating them in sesame. Its yeast-free quick method means it can be pulled together for brunch at the last minute.
Mix the flour, baking powder, mahlab, sugar and salt in a bowl. Add the milk and oil, kneading until you have a smooth dough.
Divide the dough into equal pieces, roll each into a thin rope, and join the ends into a ring. Dip the rings in sesame seeds.
Bake in an oven preheated to 190°C for 12 minutes, until the rings turn golden.
Don't roll the dough ropes too thin, as overly thin ropes break easily in the oven. Allergens: contains wheat (gluten), milk and sesame.
If you can't find mahlab, you can use a small amount of cinnamon instead; the aroma will be quite different, but the buns will still taste good.
Admin DadaGastro · verified in test kitchenHamuru ince ip hâline getirmek dediğiniz kadar kolay olmadı, elimde sürekli kırıldı ve halkalar düzensiz çıktı. 190 derecede 12 dakika pişirdim ama bazıları çabuk kızarırken bazıları çiğ kaldı, fırın rafını değiştirmem gerekiyormuş.
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