Levantine cuisine · Breakfast & Eggs

Kaak bi Anisoun

Soft yeast dough rings with ground anise and a sesame coating, baked golden brown and served with morning tea.

Ingredients · for 8 servings

• 500 g flour
• 7 g dry yeast
• 1 tbsp ground anise
• 80 g sugar
• 250 ml lukewarm milk
• 80 ml olive oil
• 1 tsp salt
• 1 egg for brushing
• 4 tbsp sesame seeds

Instructions

1. Dissolve the yeast and 1 tsp of the sugar in the lukewarm milk and let stand for 10 min. until a distinct layer of foam forms on top.
2. Mix the flour, remaining sugar, ground anise and salt, add the yeast milk and the olive oil, and knead for 8–10 min. into a soft, smooth dough that pulls away from the bowl.
3. Let the dough rise, covered, in a warm place for 45 min. until it has doubled in volume.
4. Divide the dough into 16 equal pieces, roll each into a 15 cm long strand and press the ends firmly together into a ring.
5. Place the rings spaced apart on a parchment-lined baking sheet, brush with the beaten egg, coat thickly with sesame seeds and let rise again for 20 min.
6. Bake in a preheated oven at 190°C top/bottom heat for 18–20 min. until the rings are golden brown and sound hollow when tapped on the bottom; serve lukewarm with tea.