كعك بحليب او كعك العيد اللبناني التقليدي How to make Traditional Lebanese Kaak bi Halib Recipe

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المقادير:

500 غرام (4 اكواب) طحين لجميع الاستعمالات
1/2 ملعقة صغيرة ملح
1 كوب (200 غرام) سكر
3 ملاعق طعام (22 غرام) سمسم محمص
1 ملعقة طعام (8 غرام) يانسون مطحون
1/2 ملعقة صغيرة محلب مطحون
1/2 ملعقة صغيرة جوزة الطيب مطحونة
1/4 كوب (56 غرام ) زبدة ذائبة بحرارة الغرفة
1/4 كوب (60 مل) زيت نباتي
1 ملعقة طعام (10 غرام) خميرة فورية
1 ملعقة طعام (12 غرام) سكر
1 كوب وثلث الكوب (310 مل) حليب فاتر

نقسم العجينة إلى 24 قطعة وزن العجينة الواحدة 46 غرام.
قياس الصواني: 46 × 33 سم
حرارة الفرن : 425 درجة F او 220 درجة C على الرف الوسط لمدة تتراوح بين 8 و 10 دقائق

Ingredients:

500 g (4 cups) all_purpose flour
1/2 tsp salt
1 cup (200 g) white sugar
3 tbsp (22 g) roasted sesame
1 tbsp (8 g) ground anise seeds
1/2 tsp ground mahlab
1/2 tsp ground nutmeg (1/2 small whole nutmeg)
1/4 cup (56 g) unsalted butter, melted and cooled
1/4 cup (60 ml) vegetable or canola oil
1 tbsp (10 g) instant yeast
1 tbsp (12 g) white sugar
1 1/3 cup (310 ml) warm milk

🌹Kaak Instructions 🌹

1. In a large mixing bowl, sift the flour. Add salt, sugar, sesame, and spices. Whisk all dry ingredients to combine. Set aside.

2. In a measuring cup or in a small bowl  place the butter and the oil, stir to combine.

3. Proof the yeast:
Place yeast and 1 tbsp sugar in a measuring cup or in a medium mixing bowl. Pour in warm milk, stirring to combine, then cover for 10 minutes until you see a bubbly and foamy surface. This indicates that the yeast is alive.

4. Add the oil and butter mixture to the dry ingredients, rubbing with your hands for 2 minutes.

5. Pour in the yeast mixture and start mixing all ingredients with rubber spatula for 3 minutes until you have a soft and smooth dough (the dough will be sticky). Cover the bowl with plastic wrap and place a kitchen towel on top. Let rise in a warm place for 4 hours.

6. Fold the edges of the dough into the center to deflate the dough. Divide the dough into 24 equal pieces (46 g). Shape each piece into a smooth ball and  arrange in a half sheet pan and cover to rest for 15 minutes.

7. Brush the kaak mold with canola or vegetable oil. Take the dough ball and place it face side down onto the kaak mold and flatten into a disk (8 cm). Remove carefully from the mold and place it on a half sheet pan, leaving 2 cm space between each dough.The pan will fit 12 pieces.

8. Cover both pans with plastic wrap and let rise for 30 minutes. Make a small hole with your finger in the center of each dough right before baking.
Bake in preheated 425 degrees F (220 degrees C) oven on the center rack for 8 to 10 minutes.
Remove baked kaak from the pan and let cool completely on a cooling rack.

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