Directions: |
Directions:In a small bowl, proof the yeast with 1/2 c. warm water and 1 Tb. sugar. (The sugar feeds the yeast.) It will puff up in 5—10 minutes if it’s still active. The water should be about 100-110 º - about the warmth of a baby's bath water!
In a saucepan, warm the clarified butter and milk to about 100º.
Put dry ingredients in a large bowl (The bowl of the electric mixer is too small to mix the dough properly.) and make a well in the center. Stir inthe yeast. Gradually pour in the butter, and milk. Mix and knead for about 5-10 minutes. Add more milk if needed. If using and electric mixer set the speed at 2. You will have to divide the dough and knead it in batches in the mixer.
Rub the sides of the bowl you are using for the dough. This lets the dough rise without resistance. Cover loosely with plastic wrap. a towel, and blanket. Let rise about 2 hours in a warm place. Poke two fingers in the dough. If the indentations remain it means the dough is ready. The time will vary according to the weather. You can't rush it!
Break off pieces of dough and roll to the size of a fat cigar. Let rest for about 15 -30 minutes. Again, touch the "cigars" and if the indentation stays, they are ready to roll. Roll out evenly on the table using the palm of your hand into a cigar shape. Form it into a circle, overlap ends, and pinch together. Press on a minkhool* or use potato masher for a decorative top. This evens out the dough. Place on warmed , ungreased baking sheets and let rest again on the top of the stove covered lightly so they don't get draft. Let rise again using the same method to know when they are ready.
Counting from the bottom put the oven racks on the third and fifth shelf from the bottom.
Bake at 400˚ Put one tray on the lower shelf for about 7- 8 minutes or until the bottoms are lightly browned. Raise to the upper shelf for about 5 - 6 minutes or until the tops are brown. At the same time place another tray on the bottom rack when the top tray is on the upper shelf. For the last tray, put an empty tray on the bottom rack when the last tray is baked. This prevents the bottom from getting too dark.
Notes:
If you make ½ a recipe 10 cups of flour equals 2 ½ pounds.
*A minnkhool is a heavy wire screen with 1” squares that has been nailed to a wooden frame.
Note: I like “Crunchy Kaak” too. Just put some in a warm oven after they’re baked and allow them to dry out. |
This recipe for Kaak is from