Dough

Cup of Yum
1. In the bowl of a stand mixer, combine the flour, powdered milk and baking soda, and make a well in the center.
2. Add the yeast and sugar to the well, then pour over ½ cup + 2 tablespoons (150 ml) lukewarm water.
3. Let sit for 10 minutes.
4. Add the olive oil and vinegar, and while gradually incorporating the remaining lukewarm water, start kneading using the dough hook on medium speed.
5. Once the water is fully incorporated, add the salt, and continue to knead for 10 minutes, until a smooth dough is formed that comes off the sides of the bowl.
6. If the dough is too wet, add a little flour. If it’s too dry, add a little water.
7. Cover the dough with a cloth, and let it rise for 45 minutes in a warm, draft-free place, until it at least doubles in volume.
8. Preheat the oven to 410 F (210°C).
9. Place the dough onto a floured work surface, and divide into 4 pieces.
10. Then form 4 loaves in the shape of a purse, or a circular or oval crown.
11. To form a purse, here are the two most common methods:- Roll out the dough into a round or an oval, and use a small round cookie cutter to make a hole toward the top of shape, to form a ‘handle’.- Roll the dough into a long sausage which should be thick in the middle and have thinner ends that can be brought together to form the handle of the purse.
12. Cover the kaak with a cloth, and set aside in a draft-free place for another 15 minutes to rise again

Glaze

1. It is advisable to prepare the glaze during the first rising of the dough, in order to give it time to cool a little.
2. Combine all the ingredients for the glaze in a non-stick saucepan, whisk and bring to a boil, it should have the consistency of cream.
3. Remove from heat and allow to cool.
4. Set aside.

Garnish and baking

1. Using a pastry brush, brush each kaak with the glaze, then generously sprinkle each one with sesame seeds.
2. Bake for 25 to 30 minutes, or until golden brown