Dissolve the yeast in ¼ cup of warm water (to 120°F/ 50 °C ) with sugar and wait until it’s creamy-looking with small bubbles on top.

Transfer the flour to a large bowl, add the sugar, mahlab, and baking powder. Set aside.

Dilute the powdered milk with 3/4 cup of water and heat to lukewarm. Melt the butter in a small saucepan over low heat, add the ghee and mix with the lukewarm milk; transfer the butter and milk mix to the flour bowl and add the yeast. knead for 10 minutes and slap the dough to awaken its gluten. Cover with cling film to leave it from drying out and keep it in a warm place until it doubles in bulk. It takes about 5-6 hours, yes, simply because sweet bread doughs take longer to rise than unsweetened ones.

This step is optional, but highly recommended! When the dough has doubled in size chill overnight in the fridge. I believe that it’s the secret tip that will take the “Kaak Bhaleeb” to another level. An overnight in the fridge after a first rise, is a smart way of achieving the best fluffy and melt in your mouth kaak bhaleeb.

Grease a large baking sheet with ghee.

Divide the dough into equal balls, roughly the size of a ping pong ball, or even smaller.

Rub each round dough with the palm of your hands, forming a 7 cm or 2.5 inches long rope like dough. Pinch the end of the elongated rope together, forming a circle.

Place on the greased cookie sheets, keep some space between one kaak and another. Cover with a plastic bag and leave for 1 hour for a second fermentation.

Meanwhile, preheat oven to 220°C/ 428 °F.

Bake the milk kaak sheet on the upper third rack, simply because the dough should have enough time to rise before the crust is formed, and beware the bread bakes quickly and needs slight browning, bake about 12-15 minutes, but keep a close eye on them to prevent burning due to the amount of heat at the top. You may need to rotate the bread halfway during the baking process in order to achieve the even browning. Remove from the oven and brush the top of each milk kaak with some ghee. Enjoy warm and allow the leftover to firm up a bit and cool to room temperature; put in plastic to preserve their shelf life for four days. Watch the video tutorial!Happy eating!