Kaak bel Simsim

Instructions

1. 1
   In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, ground mahlab, and active dry yeast.
2. 2
   Pour the melted butter or ghee over the dry mixture, rubbing it with your fingertips until a uniform sandy, crumbly texture forms.
3. 3
   Gradually stream in the warm milk, kneading for 5-7 minutes until the dough gathers into a smooth, elastic ball that cleans the sides of the bowl.
4. 4
   Cover the bowl with a damp cloth and let the dough rest in a warm area for 1 hour to relax the gluten matrix and let it expand slightly.
5. 5
   Set up the coating line: fill one shallow bowl with the honey-water solution, and fill a secondary wide plate with a deep bed of raw white sesame seeds.
6. 6
   Divide the rested dough into golf-ball-sized portions. Roll each piece against your work surface into a smooth rope about 15 cm long.
7. 7
   Bring the ends of the rope together, pressing firmly to seal them into a rustic ring loop, honoring the handmade style of the photo.
8. 8
   Dunk each dough loop swiftly into the honey-water bath, then immediately roll it through the sesame tray, pressing gently so the seeds lock into an unbroken coat on all sides.
9. 9
   Arrange the loops with some clearance on a baking sheet lined with a textured silicone mat or parchment paper, mimicking `Kaak bel simsim.png`.
10. 10
    Allow the assembled rings to rest on the tray for 15 minutes while preheating the oven to 180°C (350°F).
11. 11
    Bake for 18-20 minutes or until the cookie crust displays a rich golden-brown hue and the sesame armor is deeply toasted and aromatic.
12. 12
    Transfer from the hot pan onto a wire cooling rack, allowing them to cool completely to achieve their signature brittle, satisfying crunch before storing.