Kaak are small sesame-coated yeasted rings freshly baked each morning in Syrian street bakeries. Dipping the shaped dough in molasses before baking gives the crust both a faint sweetness and a deep colour. Being easy to carry and filling makes it an ideal choice for a child's lunchbox.
Mix the warm milk with the yeast and sugar and let it sit for five minutes, then knead it with the flour, salt and oil until you get a smooth dough.
Cover the dough and leave it in a warm spot to rise for eight minutes; a slight puff is enough.
Pinch off eight pieces of dough, roll each into a thin log and join the ends to form a ring.
Quickly dip each ring in the thinned molasses and immediately coat it with sesame, then arrange on a baking tray.
Bake the rings in an oven preheated to 200°C for twelve minutes, until golden and crisp.
Do not leave the rings in the molasses too long — a longer dip darkens the crust too much and turns it slightly bitter. Allergens: contains wheat (gluten), milk and dairy, sesame.
Beslenme çantasına koyduğum gün eve gelir gelmez tekrar istedi. Pekmezli kabuk gerçekten güzel bir tat veriyor.
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