Kaak with Milk

Layla Al-ZaabiKok

Ingredienser

• 1 kilogram of white flour
  1 kilogram
• 400 grams of soft butter
  400 grams
• 1 cup of cold liquid milk
  1 cup
• 1 1/2 cups of sugar
  1.5 cup
• 2 teaspoons of liquid vanilla
  2 teaspoon
• 3 teaspoons of baking powder
  3 teaspoon
• 1 tablespoon of black seed
  1 tablespoon
• A pinch of salt
  0
• 1 teaspoon of ground caraway
  1 teaspoon
• 1 teaspoon of ground anise
  1 teaspoon
• 1/2 teaspoon of ground mahleb
  0.5 teaspoon
• 1/3 teaspoon of ground nutmeg, or a pinch
  0.3 teaspoon

Trin

1. 1

   In a bowl, combine the flour with the spices and baking powder and mix (with a whisk) until combined.

   Nødvendigt udstyr:

   Blandeskål

   🍳

   Whisk

   5 min
2. 2

   Then add the butter and rub it into the flour until absorbed (do not press with your hand, just rub).

   5 min
3. 3

   Dissolve the sugar in the milk and liquid vanilla (powdered vanilla can be used) and then add it to the flour and gather the dough; do not knead the dough at all.

   5 min
4. 4

   (Repeat gathering and rubbing).

   5 min
5. 5

   Divide the dough into four sections, wrap each section in plastic wrap, and place them in the refrigerator for about half an hour.

   30 min
6. 6

   Take each dough out individually and roll it out with a rolling pin (the thickness is shown in the picture).

   Nødvendigt udstyr:

   🍳

   Rolling Pin

   5 min
7. 7

   Cut into desired shapes and arrange the pieces on a baking sheet lined with parchment paper.

   Nødvendigt udstyr:

   Bagplade

   5 min
8. 8

   Gather any remaining dough, wrap it, and return it to the refrigerator, using the other pieces, and finally reuse the leftovers one by one (the goal is to keep the dough cold).

   5 min
9. 9

   Place the kaak in a preheated oven at 350°F on the middle rack until browned on the bottom, then brown the top (low heat).

   Nødvendigt udstyr:

   Ovn

   10 min
10. 10

    Place the kaak on a rack to cool, then store them in a bag or airtight container.

    5 min

Ernæringsfakta

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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