Anyone has kaak/kaik dough recipe?

egam

Sun, Sep 11 2011, 7:04 pm

From the book Aromas of Aleppo:

3 Tbsp fresh yeast or 4 pkgs active dry yeast
3 Tbsp + 2 tsp kosher salt
8 cups flour
1/3 cup + 1 Tbsp anise seed, washed and drained
1tsp finely crushed mahlab (sour cherry pit), optional
1 heaping tsp ground coriander seed
1 heaping tsp ground cumin
2 tsp nigella seeds
2 Tbsp vegetable oil
1 tsp sugar
1 cup vegetable shortening
1 egg for brushing
1/4 sesame seeds

In a midium mixing bowl, sprinkle yeast and salt over 2 1/2 cups of lukewarm water. Let is stand for about 5 min or till bubbly.

Put flour in a large mixing bowl and form a well in the center. Add the anise seed, mahlab, coriander seed, cumin, vegetable oil, sugar and vegetable shortening. Stir until well combined. Then slowly incorporate the yeast mixture into the well, absorbing flour. Mix thoroughly.
Knid the dough for about 15 min. It should be soft, smooth and elastic, and it should no longer stick ti the sides of the bowl. Adding a sprinkle of flour to the dough may help if dough is too sticky.
Cover the mixing bowl with a dry towel. Let the dough rise for 1 1/2 hours in a place warmer than room temperature.
Preheat oven to 400 F.
On a lightly floured surface, punch down the dough and divide it in half. Roll half of the dough into a 2" diameter log. Cut the log into 1/2" rounds and roll each round to a length of about 4".
Shape each strip into a ring, brush with egg beaten with 2 Tbsp of water. Then dip each ring in sesame seeds. Place the ka'ak on a lightly greased or parchment-lined baking tray.
Bake for 10 min, utilizing all oven racks and rotating the trays. When completely baked, reduce the oven temperature to 250 F and bake for additional 20 min. Then crisp by reducing temperature to 200 F for 20 min. The ka'ak should appear very light gold and crisp.

Yield: 8 dozen