Yeast dough with anise and oil, rolled into small rings, brushed with flax egg and dipped in sesame seeds on all sides, and baked until golden and crisp. Based on the recipe itself here, with no verified source. Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Dissolve the yeast 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💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot.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
Mix the flour, anise and salt in a large bowl.
Bowl
3
Add the yeast mixture and the olive oil and Knead about 5 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ 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
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
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.
6
Roll small balls of dough, shape each ball into a rope and press the ends together into a ring.
7
Brush each ring with the beaten flax egg, dip in the sesame seeds on all sides and arrange on the baking sheet.
Pastry brushBaking pan
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.
636calories
19 gprotein
74 gcarbs
27 gfat
● protein 12%● carbs 48%● fat 40%
Per serving (214 g), of 4 servings
For the Dough base · To assemble ·
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⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Anise: measured in tsp in this recipe: 1 tsp = 5 g · 337 kcal per 100 g · More about Anise →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Sesame seeds: measured in cup in this recipe: 1 cup = 144 g · 573 kcal per 100 g · More about Sesame seeds →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
🧻 Consumables: Parchment paper · Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
