TWD: "Baking With Juilia" - KA'KAT

Today, Our "Tuesday's with Dorie" challenge was to make KA'KAT. I have never heard of them but I am in love! These very tasty, little middle eastern, sweet rolls are much like our bagels, but taste more like a soft pretzel.

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!!!!

Ingredients

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

Instructions

1. In the bowl of a stand mixer, whisk the sugar, yeast, and water. 
2. 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. 
3. 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. 
4. Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes. 
5. 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. 
6. Cover and let rise for about 30 minutes. 
7. 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. 
8. Bake the Ka'kat for about 20 minutes, until golden. Rotate the pans halfway through. 
9. Let cool on the pans for about 5 minutes before serving warm. Leftovers can be reheated in a hot oven.