Palestinian Sesame Crusted Bread Rings (Ka’ak Bil Simsim)

READY IN: 55mins
SERVES: 8-10
YIELD: 1 loaf




  • Preheat oven to 375 f.
  • Mix the warm water, sugar and yeast in the bowl of a mixer and mix gently.
  • Let sit for 10 minutes or until yeast foams doubles in size.
  • Once the yeast is ready, add the vegetable oil and milk to the mixing bowl and mix on low speed.
  • Sift the flour and the salt together then, slowly, add it one spoonful at a time, to the liquids, while the mixer is turned on low.
  • Mix until all the flour is incorporated, then turn off the mixer immediately.
  • Do not overwork the dough.
  • Dust your hands with flour, and remove the dough from the mixing bowl.
  • The dough will be very sticky, but do your best to form it into a ball and move it to a clean, flour-lined bowl.
  • Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.
  • The dough will double in size.
  • Punch it down and remove it from the bowl.
  • It’s consistency will have softened and it won’t be as sticky.
  • Sprinkle flour on a working surface.
  • Place the dough over the flour. Knead the dough for 5 minutes.
  • Roll out each piece into a long log and form into a ring.
  • Brush the rings with egg wash on all sides and roll in sesame seeds.
  • Place the ring a sheet pan.
  • Put an oven-proof pot of boiling water in the oven, underneath the bread. Cook for about 25 minutes, or until the bread turns a light brown color.
  • Remove and place on a rack to cool.
  • OPTION: You can skip the long detailed instructions from #2 to #15 if you make the dough in a bread machine.