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Preparation time 2 hours
How to Make It
Adjust oven rack to middle position and preheat the oven to 160C/ 320F. In a large bowl whisk together the flour, powdered sugar, sesame seeds, baking powder, instant yeast, salt, kahk essence and vanilla powder until well combined
Add the ghee and mix on medium-low speed until well blended and the dry ingredients are evenly coated. Raise speed to medium, and continue mixing until the dough turns creamy; 1 to 2 minutes.
With the mixer running on low speed, gradually pour in the milk. Continue mixing until a cohesive dough comes together. Do not over mix.
Using a measuring tablespoon or a tablespoon-sized ice cream scoop with a release mechanism, scoop out tablespoons of dough and place on a baking sheet
Roll each dough into a ball onto a silicon mat or parchment paper lined baking sheet, leaving an inch between each one. Bake until blonde on top and the bottom takes on a light golden brown color; about 18 to 22 minutes.
Cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely before dusting with powdered sugar
Using a small sieve, dust the kahk with a generous amount of powdered sugar or roll into a bowl full of sugar. Serve or store in a container. Kahk will keep well at room temperature for weeks and weeks.
- 1 kilo Metro Flour All Purpose -1kg
- 65 grams Quaker Oats Variety 297 G
- 1/4 cup toasted Al Doha Sesame Seeds - 50g
- 6 grams Greens Baking Powder - 100g
- 1/8 spoon Isis Salt - 70g
- 1 Packet Greens Vanilla Powder - 60g
- 2 tablespoons Fern Pure Butter Ghee - 1800g
- 2/3 cup Labanita Full Cream Milk - 900ml