This awesome Somalian cookies, Kac Kac (Ka’Ka) are crispy snack on the outside and soft on the inside. The Kac Kac cookies are enjoyable served with tea with milk (shaah caddeeys) or coffee. Kac Kac are sold in traditional Somali restaurants (maqaayo Soomaali) in Mogadishu and other cities in Somalia. The Maqaayo Soomaali cooks the snack in big bashes in the morning and they don’t last very long. This a perfect snack during the Ramadan.
2 cups All-purpose flour
½ cup Granulated sugar
1 tsp Baking powder
2 Large eggs
½ cup Unsalted melted butter (very warm)
2 Tbsp Milk (warm)
Combine the dry ingredients: flour, sugar, and baking powder. Mix well.
Add all the wet ingredients: eggs, butter, and milk. Mix well.
Knead well for 3 minutes.
Let the dough rest for 10 minutes.
Roll out the dough to ¼ inch (½ cm) thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly on the dough
Fry in canola oil (or any other flavourless oil) at 375°F/190°C for 3 to 4 minutes until golden brown. Use medium heat.
3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
2 tablespoons butter
1 packet of dry yeast (about 2¼ teaspoons: 7 grams)
2 tablespoons plus 3 tablespoons white sugar
1 cup milk
½ teaspoon salt
corn oil for frying
½ teaspoon cinnamon powder
Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.
Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.
Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours
Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.
Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces.divided
Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.making twisted donuts
Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs.
Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.
Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F.
Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.