Ka'ak Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast in a small bowl. Stir and let sit 5–8 minutes until foamy. If mixture does not foam, yeast may be inactive; start with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and fine sea salt.

Form dough

Make a well in the flour, add the foamy yeast mixture, olive oil and the beaten egg. Mix with the dough hook or a wooden spoon until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons additional warm water, 1 tablespoon at a time; if too sticky, add up to 2 tablespoons additional flour.

Knead

Knead the dough 8–10 minutes by hand on a lightly floured surface or 6–8 minutes on medium speed in the stand mixer, until smooth, elastic and slightly tacky.

First rise

Lightly oil a clean bowl with olive oil, place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Prepare topping wash

While the dough rises, mix the molasses and 1 tablespoon water until smooth to make a sticky glaze. Place sesame seeds in a shallow wide dish for dipping.

Divide dough

After the first rise, punch down the dough gently to release air. Turn it onto a lightly floured surface and divide into 12 equal pieces (about 70–80 g / 2.5–3 oz each) for medium-size ka'ak. Cover pieces with a towel and rest 10 minutes to relax the gluten.

Roll into ropes & shape

Take one piece and roll it under your palms on the countertop into a rope about 10–12 inches long and 3/4 inch thick. Join the ends to form a ring and press the seam to seal. Repeat with remaining pieces, placing rings on a parchment-lined baking sheet leaving 2 inches between each.

Egg wash or oil

Lightly brush each ring with a thin coat of extra olive oil (or beaten egg if you prefer a glossier finish).

Molasses dip

Dip the oiled side of each ring into the molasses wash, then immediately press into the bowl of sesame seeds, ensuring seeds adhere and cover the top of the ring evenly. Shake off excess seeds and return to the baking sheet, sesame side up. If desired, sprinkle a tiny pinch of coarse sea salt on each ring.

Second rise

Cover the prepared rings loosely with a kitchen towel and let them rest in a warm place for 20–30 minutes until slightly puffy.

Preheat oven

Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.

Bake

Bake the ka'ak for 18–22 minutes, rotating the pan once halfway through, until golden brown and cooked through. Baking time will vary with ring size and oven. The internal temperature should be about 190°F (88°C) when fully baked.

Cool

Remove from the oven and transfer rings to a wire rack. Brush lightly with a bit more olive oil if you want a softer sheen. Allow to cool at least 15 minutes before serving so crumb sets and sesame adheres.