These are serious contenders for the prize of World’s Cutest Bread… Plump, golden brown, topped with sesame seeds, they are simply irresistible! I found the recipe in Karen’s site, and fell in love at first sight. I almost made them for the Nobel reception we hosted, but that day was frantic enough without bread baking. In a way, I’m glad I did not push the envelope and tried squeezing in one more culinary project. But a couple of weeks later, I rolled my sleeves up and went to work. Not only these are adorable little entities, but they are a ton of fun to make. Surprisingly easy too. I hope I convinced you to bake a batch soon. You’ll need one exotic ingredient, though. Mahlab. Totally worth searching for, or if you want to make it easy on yourself, click on this link.
(from Karen’s Kitchen Stories)
Leftovers can be reheated in a hot oven.
As you know, I have way too many cookbooks, and quite a few are related to bread baking. Still, I could probably get rid of all of them and be happy baking along Karen’s yeast-steps. Yeap, I made up the word. How’s THAT for taking liberties with a second language? Daring is my middle name! Seriously, though. Karen bakes the most amazing breads, and I find myself bookmarking almost every single one of her posts “to make very soon.” Ka’kat was such a nice baking adventure! The dough is smooth, pliable, the smell of the mahlab giving that subliminal message… this is going to be one tasty bread…
Shaping the rings is very easy, although when the dough rises the central hole may or may not be closed… As Karen, I decided not to even worry about it…
A nice coating with egg wash followed by sesame seeds sprinkled on top…
And there you have it, a batch of Ka’Kat ready to be enjoyed, shared with friends, or stored in the freezer for later…
I cannot recommend this recipe highly enough, it would be a great project to tackle with kids, they would have fun forming the little dough ropes and then the rings. If you don’t have mahlab, don’t let that stop you from making the bread, but I must say the seeds add a flavor that will leave everybody wondering “what’s in it?”
Karen, thank you once again for inspiring me! I have so many breads I want to bake from your site, it’s not even funny… but I bet you knew that already…
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THREE YEARS AGO: Orzo with Heirloom Tomato Relish
FOUR YEARS AGO: Headed to Brazil!
FIVE YEARS AGO: The Rhubarb Brouhaha: Revelation Compote
SIX YEARS AGO: Love me tender…