Levantine cuisine · Dough, Pasta & Rice

Kaak bi Haleeb (Milk Rings)

Soft milk rings with mahlab and anise, sprinkled with sesame and baked golden – the pastry of the holidays.

Ingredients · for 8 servings

• 600 g flour
• 1 packet dry yeast (7 g)
• 100 g sugar
• 250 ml lukewarm milk
• 120 g soft butter
• 2 eggs
• 1 tsp ground mahlab
• 1 tsp ground anise seeds
• 1 tbsp orange blossom water
• 4 tbsp sesame seeds
• 1 pinch salt

Instructions

1. Dissolve the yeast with 1 tbsp sugar in the lukewarm milk and let foam for 10 min.; finely grind the mahlab and anise if still whole.
2. Mix the flour, remaining sugar, salt, mahlab, and anise, add the yeast milk, one egg, the soft butter, and the orange blossom water, and knead for 10 min. into a soft, supple dough.
3. Let the dough rise covered in a warm spot for 60 min., until it has doubled in volume.
4. Divide the dough into 16 pieces, roll each into a 20 cm strand, and press the ends firmly together into a ring.
5. Place the rings on two baking sheets lined with parchment, brush with the beaten second egg, coat thickly with sesame seeds, and let rest another 20 min.
6. Bake in a preheated oven at 180 °C top/bottom heat for 18–20 min., until the rings are glossy golden brown, let cool on a rack, and serve with tea.