Yemeni butter and sesame ka’ak

Name: Yemeni butter and sesame ka’ak
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 18
Ingredients: 1 cup of unsalted butter; 2 raw egg white; 5 cups of wheat flour; 2 tbsp sesame seed; 2 raw egg yolk; 2 tsp whole milk for the glaze; 0.5 cup of whole milk for the dough; 2 tbsp active dry yeast; 2 raw egg; 1 tsp salt; 2 tbsp icing sugar

Dessert
Yemeni

Small buttery buns glazed with egg and topped with sesame.

Active time35 min

Cooking20 min

Total2 hResting : 1 h

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Ingredients

1 cup of unsalted butter
2 raw egg whites
2 raw egg yolks
2 tsp whole milk for the glaze
half a cup of whole milk for the dough
2 raw eggs
5 cups of wheat flour
2 tbsp sesame seeds
2 tbsp active dry yeast
1 tsp salt
2 tbsp icing sugar

Preparation

Step completed · 1
Separate the eggs intended for the whites and keep their yolks for glazing. Let the butter soften. Warm the dough milk until lukewarm. In a small bowl, mix the yeast and icing sugar with half this milk. Put the flour, softened butter, whole eggs, egg whites and salt in the mixer. Add the yeast mixture and knead for about 10 min, gradually adding the remaining dough milk. The dough should be smooth and supple. Cover and prove for 30 min.
Step completed · 2
Shape evenly sized small balls and place apart on a tray lined with baking paper. Cover and prove for another 30 min. Preheat the oven to 190 °C. Mix the yolks with the glaze milk. Brush over the ka’ak and scatter with the sesame. Bake for about 20 min, until golden and cooked inside. Cool slightly before serving.

Allergens

Eggs
Gluten
Milk
Sesame

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration