Kaak (كعك) — Lebanese Sesame Bread Rings with a Crisp Crust

• 500 gall-purpose flour (plus 20 g for dusting as needed)
• 7 ginstant yeast (1 standard packet)
• 25 ggranulated sugar (about 2 tbsp)
• 8 gfine sea salt (about 1 1/4 tsp)
• 2 tspground mahleb (traditional aromatic spice from cherry pits)
• 1 tspground anise (optional but classic)
• 240 mlwhole milk (warmed to about 38–40°C)
• 60 mlwater (warm, about 38–40°C)
• 60 mlolive oil (about 1/4 cup)
• 1egg (large)
• 120 gsesame seeds (toasted for deeper flavor)
• 30 mlpomegranate molasses (for the traditional tacky dip)

Instructions

1. 1

   Combine the flour, instant yeast, sugar, salt, mahleb, and anise in a large mixing bowl and whisk until evenly distributed. This prevents salty pockets and ensures the aromatics are consistent through every ring.

2. 2

   In a separate bowl, whisk together the warm milk, warm water, olive oil, and egg until smooth and uniform. Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms with no dry flour remaining.

3. 3

   Knead the dough for 8–10 minutes by hand (or 6–7 minutes in a stand mixer on medium-low) until it becomes elastic and slightly tacky but not sticky. If the dough clings heavily to your hands, knead in additional flour in 10 g increments, keeping the dough soft for a tender crumb.

4. 4

   Shape the dough into a tight ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover and let it rise at warm room temperature for 60–75 minutes, until doubled in volume and airy when pressed.

5. 5

   Line two baking sheets with parchment and preheat the oven to 220°C. Punch down the dough gently, then divide it into 8 equal pieces (about 110 g each) to ensure even baking and consistent ring size.

6. 6

   Roll each piece into a rope about 45–50 cm long, keeping the thickness even from end to end. Form a large ring and pinch the ends firmly, then create the classic kaak shape by pulling one side outward to make an oval with a slightly thicker ‘handle’ section.

7. 7

   Mix the pomegranate molasses with 45 ml water in a shallow bowl to create a thin, sticky dip. Dip the top side of each ring into the mixture, then press immediately into the toasted sesame seeds so they adhere in a thick, even layer.

8. 8

   Arrange the rings sesame-side up on the prepared baking sheets, leaving at least 5 cm between each. Cover loosely and proof for 15–20 minutes, just until slightly puffed; this short proof helps the rings stay crisp rather than bready.

9. 9

   Bake for 16–18 minutes, rotating trays halfway through, until deeply golden with a crisp exterior and a dry-sounding tap on the bottom. Cool on a rack for at least 10 minutes before serving so the crust sets and the sesame stays crunchy.