Always check the labels of the products you use.
Method
- 1
Bake. For the Dough: In the bowl of one stand mixer fitted using a dough hook, mix bread flour, sugar, salt, yeast, baking powder, plus milk plus blend at mid-sized speed till a smooth plus springy dough forms. Alternatively, blend the dough ingredients in a big bowl, kneading by hand till a smooth plus springy dough forms. Rub the dough all over using just enough olive oil to very gently coat, cover the bowl using a damp kitchen towel or cling film, and keep to one side to rise in a warm location till almost doubled in size, around 1 hour. To Form and Bake: While that is happening, in a big shallow tray such as a rimmed quarter sheet pan, mix the sesame seeds plus grape molasses, gradually adding water 1 tablespoon (15ml) after another till only just thinned enough not in order to cause the seeds to clump (around 2 to 4 tablespoons in total). Keep to one side. Lightly punch down risen dough, next share into 6 equal portions and put on a gently floured work surface. Loosely cover again with the cling film or kitchen towel and leave to rest 15 minutes. Heat oven to 230°C (220°C) and line two rimmed baking sheets with baking paper. Working with one dough portion after another, roll and stretch dough into logs around 30 cm long (30cm), next pinch the ends together to form rings; set out formed rings on gently-floured work surface. Cover once more with cling film or clean kitchen towels and leave to rest 30 minutes. Working with one dough ring after another and continuously holding the pinched ends together, lightly stretch the ring between your palms till it forms an elongated oval ring around 20 cm (20cm) long and 12.7 cm (12cm) wide (measuring from the outer edges). Dampen your hands and scatter some flour just near the attached ends as you keep to shape and stretch it if you struggle getting the ends to remain attached. Push every ring in the sesame mixture, turning in order to coat both sides, next move 3 rings to each baking tray and leave to rest for 10 minutes. Working using one sheet of dough rings after another, bake till a deep gold, 15 to 18 minutes. Move ka'ak to a rack to cool a little. Repeat with leftover baking tray of dough rings. Serve ka'ak warm.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
22.8 g per serving
45.6 % of the 50 g daily maximum · 91.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 649 kcal |
| Protein | 17.8 g |
| Carbohydrate | 98.9 g |
| of which sugars | 26.2 g |
| of which free sugars | 22.8 g |
| Fat | 21.5 g |
| of which saturates | 3.9 g |
| Fibre | 7.1 g |
| Salt | 2.22 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
