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

Dilute the powdered milk in ¾ cup of water and warm until 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 mixture to the flour bowl, then add the activated yeast.

Knead the dough for 10 minutes, occasionally slapping it against the bowl or work surface to help develop the gluten. Cover with cling film to prevent the dough from drying out, and place it in a warm spot until it doubles in size. This takes about 5–6 hours—yes, really! Sweet bread doughs take longer to rise than unsweetened doughs.

This step is optional, but highly recommended! Once the dough has doubled in size, place it in the refrigerator and let it chill overnight. I believe this is the secret that takes Kaak Bhaleeb to another level. An overnight rest in the refrigerator after the first rise is a smart way to achieve the fluffiest, most melt-in-your-mouth Kaak Bhaleeb.

Grease a large baking sheet with ghee.

Divide the dough into equal portions, roughly the size of a ping-pong ball, or slightly smaller.

Roll each piece between the palms of your hands to form a rope about 7 cm (2.5 inches) long. Pinch the ends together to form a circle.

Place the kaak on the greased baking sheet, leaving some space between each one. Cover with a plastic bag and leave to rise for 1 hour for the second fermentation.

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

Bake the milk kaak on the upper-third rack of the oven. This allows the dough enough time to rise before the crust forms. Be careful, as the kaak bake quickly and should only be lightly browned. Bake for about 12–15 minutes, keeping a close eye on them to prevent burning, especially because of the high heat at the top of the oven. You may need to rotate the baking sheet halfway through to ensure even browning.

Remove from the oven and immediately brush the top of each milk kaak with a little ghee.

Enjoy them warm, or allow the leftovers to cool completely and firm up slightly. Store them in a plastic bag to preserve their freshness for up to four days.

Watch the video tutorial! Happy eating!