Dhofari Al-Kaak Bread
Four aromatic yeast-bread rings with milk, ghee, fennel and cardamom.
Preparation: 25 min · Cooking: 18 min · Total: 2 hr 31 min · 2 servings
Ingredients
- 245 g Plain wheat flour for dough
- 1 tsp Ground cardamom
- 40 g Melted ghee
- 1 tsp White sugar
- 5 g Reserved wheat flour for dusting
- 150 ml Pasteurized whole milk for dough
- 15 ml Additional milk, maximum reserve (optional)
- 10 ml Separate milk for brushing
- 1 tsp Active dry yeast
- 0.5 tsp Ground fennel
- 2 g Salt
Instructions
Measure and reserve ingredients
Measure the dough ingredients. Reserve the separate dusting flour, optional milk and brushing milk; they are not extra dough liquid. Use a mixing bowl and an oven-rated parchment-lined tray. Base makes 4 equal rings, half 2, fourfold 16 in base-size batches.
Base makes 4 equal rings, half 2, fourfold 16 in base-size batches.
Activate the yeast
Warm only the dough milk according to the yeast packet: warm, not hot. Stir in yeast and sugar. First check after 10 minutes for activity; if it fails the packet test, replace the mixture before continuing. Keep melted ghee comfortably warm, not hot.
Keep melted ghee comfortably warm, not hot.
Yeast activation first check: 600 seconds
Mix and knead the dough
Mix dough flour, cardamom, fennel and salt. Add activated milk and ghee; knead from an 8-minute first check until cohesive and pliable. Use optional milk reserve only a little at a time if needed, never beyond its listed cap. Do not taste raw flour or dough.
Do not taste raw flour or dough.
Kneading first check: 480 seconds
Let the dough rise
Cover the bowl and let the dough rise in a comfortably warm place. First check after 60 minutes for visible expansion; time alone does not prove the dough is ready. Do not use an excessively hot oven as a proofing box.
Do not use an excessively hot oven as a proofing box.
Dough rise first check: 3600 seconds
Shape rings and proof
Gently deflate and divide into 4 equal portions, not arbitrary tennis-ball sizes. Use only reserved dusting flour. Roll ropes and twist into rings of even thickness with open centres. Space on the tray, cover loosely and proof from 15 minutes. Preheat the conventional oven to 200°C during this rest.
Preheat the conventional oven to 200°C during this rest.
Shaped rings proof first check: 900 seconds
Brush and bake
Brush the rings with the separate brushing milk. Bake on the middle rack at 200°C, first check after 18 minutes. Keep comparable ring thickness and bake extra trays in batches, not one crowded deep mass.
Keep comparable ring thickness and bake extra trays in batches, not one crowded deep mass.
Bread baking first check: 1080 seconds
Check baked centres
Check that the bread centres are fully baked with no raw, gummy dough, not merely golden outside. Open a test ring if needed and continue baking briefly if underdone. Avoid touching hot trays or tasting undercooked dough. Continue at the same 200°C oven setting if the centre is underdone.
Continue at the same 200°C oven setting if the centre is underdone.
Cool and store
Cool on a clean rack until no longer steaming before sealing. Do not promise complete cooling after a fixed number of minutes. Refrigerate within the stated handling limits and use within 2 days or an earlier ingredient deadline. Serve at a comfortable eating temperature.
Serve at a comfortable eating temperature.
Tips
- Amounts describe 2 catalogue shares, separate from piece yield. For 1 share halve EVERY measured ingredient, garnish and process-water allowance; for 8 shares multiply by 4. Do not multiply time, temperature, bread thickness or pot depth: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml. Follow actual product directions/allergens. Never taste raw flour or dough; fully cook centres.
Common mistakes
- Do not replace the measured milk with the old 90 ml amount, add an egg wash, or judge the centre by crust colour.
Substitutions
- Use only the specified ingredient states; reconcile a different product before changing liquid or method.
Storage
Refrigerate promptly in shallow containers at 4°C or colder for at most 2 days, or the earlier ingredient/package deadline. Assembly does not reset an older component clock.
Reheating
Reheat leftovers only once to 74°C throughout, stirring where practical. Follow earlier component deadlines.
About this recipe
Four aromatic yeast-bread rings with milk, ghee, fennel and cardamom.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.