Embark on a journey to the heart of Algerian culinary tradition with our authentic Oran Kaak, a time-honored brioche recipe that has been passed down through generations. Originating from the sun-kissed landscapes of Algeria, these delightful sweet brioche biscuits are delicately flavored with anise and citrus, taking the form of scored crowns sprinkled with sesame seeds. Today's recipe is a traditional version to achieve a soft Kaak that leaves a delightful scent of anise and orange blossom throughout the house after baking.
Prepare the surdough by combining the lukewarm milk, sugar, instant yeast and 1 cup of flour.
Mix and let it rest for 10-15 minutes.
Meanwhile, combine the dry ingredients: flour, powdered milk, baking powder, and salt. Mix.
After the surdough is rested for 10 minutes, add the oil and mix.
Add to the surdough and oil : lemon zest, vanille sugar, sesame seeds, crushed anise and fennel seeds. Then, mix.
Add the dry ingredients to the surdough mixture and mix all the ingredients.
Knead the dough for 10 minutes (you can use a stand mixer).
Cover and let it rest for a good hour, or even more (until 4 hours).
After one hour, deflate the dough. Divide it in 10 parts of 100g each. Shape each portion by rolling on a floured surface.
Roll each ball into long sticks of 6in(15cm) long and 1in (2.5cm) wide, make 10 cuts all along it and join the two ends to form a crown. Be cautious not to cut through the crown completely.
Place the kaak on a baking tray (let space between them). And do the same for the rest.
Do the same for the rest and leave to rise for 30-45min
Prepare the egg wash by mixing 1 egg, 1tbsp milk, and 1tsp instant coffee.
Brush the crowns with the egg wash and sprinkle with pearl sugar and sesame seeds.
Bake for 20-25 minutes at 360°F (180°C) or when the crowns are golden brown.
Remove from the oven and allow to cool for 30 minutes.