📝 About This Recipe
Hailing from the sun-drenched mountains of Lebanon, Ka’ak bi Halib is a beloved traditional milk bread known for its pillowy texture and intoxicating aroma. These slightly sweet, ring-shaped buns are infused with the soul of Levantine baking: mahlab, anise, and orange blossom water. Perfectly golden on the outside and snowy white within, they represent the ultimate comfort food found in village bakeries across the Beqaa Valley.
🥗 Ingredients
The Yeast Bloom
- 1 cup Whole milk (warm to the touch, about 110°F)
- 1 tablespoon Active dry yeast
- 1 teaspoon Granulated sugar (taken from the main sugar portion)
The Dough Base
- 4 cups All-purpose flour (sifted; may need up to 1/2 cup extra)
- 3/4 cup Granulated sugar
- 1/2 cup Unsalted butter (melted and cooled)
- 1 teaspoon Ground Mahlab (aromatic cherry pit spice)
- 1/2 teaspoon Ground Aniseed (finely ground)
- 1 tablespoon Orange Blossom Water (pure Lebanese Mazaher)
- 1/2 teaspoon Sea salt (fine)
The Glaze
- 2 tablespoons Whole milk (for brushing)
- 1 tablespoon Sesame seeds (optional, for topping)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the sifted flour, remaining sugar, ground mahlab, ground aniseed, and salt. Stir briefly to distribute the spices.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and orange blossom water.
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4
Mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
If the dough is too sticky, add extra flour one tablespoon at a time. If too dry, add a splash of warm milk.
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6
Lightly grease a large bowl with oil. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the risen dough to release air. Divide the dough into 12 to 14 equal-sized balls (roughly the size of a large lemon).
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8
Roll each ball into a long rope, approximately 8-10 inches in length. Bring the ends together and overlap them, pressing firmly to seal and form a ring shape.
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9
Place the rings on a baking sheet lined with parchment paper, leaving 2 inches of space between each.
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10
Cover the trays loosely and let the ka’ak rest for another 30 minutes. This second rise ensures a light, airy crumb.
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11
Preheat your oven to 375°F (190°C) while the dough rests.
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12
Lightly brush the tops of the rings with milk. If using sesame seeds, sprinkle them on now.
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13
Bake for 15-18 minutes, or until the ka’ak are beautifully golden brown on top and sound hollow when tapped on the bottom.
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14
Transfer to a wire rack to cool. For the softest texture, cover them with a clean kitchen towel while they cool to trap the steam.
💡 Chef's Tips
Do not skip the Mahlab; it provides the signature 'bakery scent' that defines authentic Lebanese milk bread. Ensure your milk is not too hot (above 115°F), or it will kill the yeast and the bread won't rise. For a shiny finish, you can use an egg wash (1 egg beaten with 1 tbsp milk) instead of just milk. Store leftover ka’ak in an airtight bag to keep them soft; they also freeze beautifully for up to 3 months. If you don't have a stand mixer, you can knead by hand for 12-15 minutes until the dough is silky.
🍽️ Serving Suggestions
Serve warm with a side of Labneh (strained yogurt) and a drizzle of honey. Pair with a hot cup of Lebanese tea infused with fresh mint leaves. Enjoy as a light breakfast alongside some Halloumi cheese and green olives. Dip into a bowl of extra virgin olive oil and Za'atar for a savory-sweet contrast. Slice in half and spread with apricot jam or Nutella for a decadent snack.