Desserts
ChefOla Faour
Milk Ka'ak (Milk Cakes)
Milk ka'ak — a wonderful, easy and well-tested home recipe. We recommend making these milk cakes for guests or to pack in your children's school lunchboxes.
Milk ka'ak (milk cakes) — a wonderful and reliable recipe!
Ingredients
Start here, then move straight into the method.
- 1 kg cake flour or 6 cups sifted flour
- 1 cup extra flour (optional)
- 2 cups sugar
- 3 cups liquid milk
- 1 teaspoon ground nutmeg
- 1 teaspoon mahleb (optional)
- A splash of orange blossom water (optional)
- 1 1/4 cups ghee, melted and cooled to room temperature
- 1 tablespoon yeast
- 1 teaspoon baking powder
- 1 teaspoon mastic (ground)
- A pinch of salt
- For more of Rana’s desserts see Al-Mafrouka with Cream
- To make very tasty ka'ak the Turkish way see this link Turkish Ka'ak
Method
Follow the cooking sequence without leaving the page.
- Rub the flour and salt with the ghee until well combined.
- Add the yeast, baking powder, spices and sugar.
- Knead the ingredients well, then gradually add the milk as needed until you obtain the right dough consistency for the ka'ak.
- Let the dough rest for two hours or more.
- Shape the dough into rounds, rings, or any preferred shape.
- Place the ka'ak rounds on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (350°F) for about 15 minutes, or according to your oven's strength.Timers: 15 min
- Remove the ka'ak when they start to turn golden; do not leave them in the oven too long or they will become hard…
Recipe tags
DessertsInternationalVegetarianEgg free
Notes and serving ideas
- Eggless Orange Ka'ak
- Easy and Tasty Freekeh Chicken Soup
- Al-Mafrouka with Cream
- Turkish Ka'ak
