The recipe called for mahleb, which is ground up sour cherry pits, I didn't have any, so after talking with my Greek baking friend this morning he said that almond paste or flavoring would work. I also had some dried cranberries that I added to my dough. Normally, they have sesame seeds on top, but I am also out of theses, so I sprinkled raw sugar on top. yUM!!!!
2 T sugar
2 tsp active dry yeast
2 cups warm (105 to 115 degrees F) water
3-31/2 cups of bread or unbleached all purpose flour, divided
1 1/2 tsp salt
1/4 tsp ground mahleb
1 large egg, beaten
3 to 4 tsp sesame seeds
- In the bowl of a stand mixer, whisk the sugar, yeast, and water.
- Add 12 ounces of the flour, and mix on low with the dough hook for about 3 minutes. Cover the bowl with plastic wrap and let it sit for about 10 minutes.
- Add the salt and mahleb, and mix on low. Gradually add flour until you have a dough that is cohesive (I used all of the flour). Mix on low for about 10 minutes.
- Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes.
- Line two baking sheets with parchment. Divide the dough into 32 equal pieces. Roll each piece into a 6 inch rope. Form the ropes into rings and place them onto the baking sheets. Keep the rings covered with oiled plastic wrap.
- Cover and let rise for about 30 minutes.
- Preheat the oven to 400 degrees F and place the oven racks in the upper third of the oven. Brush the Ka'kat with the egg wash, and sprinkle with sesame seeds.
- Bake the Ka'kat for about 20 minutes, until golden. Rotate the pans halfway through.
- Let cool on the pans for about 5 minutes before serving warm. Leftovers can be reheated in a hot oven.