Efrat's Notebook

Savory Yeast Ka'ak Draft

Small savory ka'ak rings from an anise-scented yeast dough, dipped in egg and sesame and baked until crisp; I make a big batch because they keep for days.

  • Prep1 hr
  • Cook35 min
  • Rest1 hr
  • Total2 hr 35 min
  • Makes70 rings
  • KashrutDairy

What you need

Amount:70

Dough

Coating

How I make it

Dough

  1. In a stand mixer with the dough hook, mix the flour, salt, yeast and anise on low speed.

  2. Add the butter and mix until crumbly.

  3. Add the oil and mix for about 30 seconds.

  4. Add the water last and mix until the dough comes together.

  5. Wrap in plastic wrap and leave at room temperature for 30 minutes to 1 hour.

Shaping and baking

  1. Preheat the oven to 340°F (170°C) and line two baking sheets with parchment paper.

  2. Roll the dough into a long log 1¼ inches (3 cm) thick.

  3. Cut the log into slices about ⅜ inch (1 cm) thick, about 70 pieces.

  4. Roll each piece into a thin rope ⅜ inch (1 cm) thick and join the ends into a ring.

  5. Dip each ring in the beaten egg, then right away in the sesame seeds, and place on the baking sheets.

  6. Bake for about 35 minutes, until golden.

  7. Cool at room temperature and store in an airtight container.

What I've learned

  • In an airtight container they keep for at least 10 days.
  • For a parve version, I use margarine instead of butter.

Source: ChefEf (chefef.com)