Syrian Ka'ak - Sesame Cookies

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour, anise and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the oil and Knead about 5 minutes, until a smooth dough forms.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 30 minutes in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 5
   Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOvenParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Roll small balls of dough, shape each ball into a rope and press the ends together into a ring.
3. 7
   Brush each ring with the beaten egg, dip in the sesame seeds on all sides and arrange on the baking sheet.

   Pastry brushBaking pan
4. 8
   Bake 20-25 minutes, until the ka'ak rings are golden and crisp.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.